ounce (about 2 pieces) roasted, drained red bell peppers, diced
tablespoon tomato salsa
1. In a small bowl, beat eggs well. Add cheese, stirring to mix. Set aside
2. Heat oil in a 10-inch, nonstick skillet and over medium-high heat. When pan is hot, add artichoke bottoms; cook and stir 2 to 3 minutes or until artichoke begins to brown. Add bell peppers and cook, stirring, about 2 minutes more, until liquid has evaporated and peppers are beginning to brown. Add garlic and stir about 30 seconds. With a rubber spatula, transfer artichoke pepper mixture to a small plate; keep warm.
3. Return the skillet to the heat. When pan is hot, add egg-Parmesan mixture, tilting pan and lifting eggs as they begin to set with spatula to allow uncooked portions to flow underneath the omelet. Cook 1 or 2 minutes, until omelet is almost set. Spoon reserved artichoke-pepper mixture onto half of the omelet. With a spatula, carefully fold omelet in half to cover filling. Let cook 2 minutes more or until set.
4. To serve, top with salsa.
Raw eggs will turn green if combined with raw artichokes, thanks to a chemical reaction between the two foods, but cooking the artichokes separately and then folding them into the eggs will prevent that.