Roman omelet sandwiches for a Spring picnic
Recipe type: Sandwich, Vegetarian
Roman omelets
*(About ⅞ omelets, 12 cm / 4.5 inches wide)
  • 6 eggs
  • 4-5 medium artichoke hearts
  • 1 cup fresh parsley
  • 2 tbsp grated Parmesan
  • tbsp extra virgin olive oil + 1 tbsp to oil the pan
  • 2 cloves of garlic
  • Half a glass of water
  • Salt
  • Pepper
  • Favorite rolls
  • Favorite salad (with fresh sprouts, if you like)
  • Fresh spring onions
  1. Remove the stems and the external hardest leaves from the artichokes, thus leaving only the central most tender part. Cut the upper part of the leaves with a knife, because they could be thorny. Wash the artichokes, cut them into half and then into thin slices.
  2. Chop two garlic cloves and half a cup of fresh parsley in a non-stick pan and fry quickly with two spoons of extra virgin olive oil.
  3. Drop the artichoke slices and let them cook at medium heat for 10 minutes, adding half a glass of water and covering the pan with its lid. Remove the lid and let the artichokes dry by cooking them for 10 more minutes. Add salt and pepper and let the artichokes cool down in the pan.
  4. Divide the yolks from the egg-whites and beat the last ones very stiff.
  5. Beat the yolks in another bowl with a pinch of salt and two spoons of grated Parmesan, then add the artichokes and the remaining half cup of fresh parsley.
  6. Add the egg-whites and mix slowly to avoid flattening.
  7. Heat a small lightly-oiled non-stick pan (I used a 4,5 inch round one and obtained about 7 omelets) and drop ⅔ spoons of the mixture, leveling it with the back of the spoon.
  8. Cook the omelet until it curdles, then turn it around by using a shovel and let it cook for a few more minutes, until it acquires a golden hue. Repeat the process until the mixture is finished, remembering to oil the pan lightly between one omelet and the other. Let the omelets chill.
  9. Place the omelets inside the rolls, adding some leaves of your favorite salad and some thin round slices of spring onions.
Recipe by The Freaky Table at