Artichoke hearts, canned, rinsed, drained
2 whole, halved
Roasted capsicum, not in oil
½ cup(s), (70g), well drained, cut into strips
2 tbs, shredded, plus extra to serve
99% fat-free, plain or natural yoghurt, unsweetened
- Place artichoke and capsicum in an omelette maker. Close and microwave on HIGH (100%) for 1 minute. Lightly beat egg with milk, open and stir in egg mixture and basil. Season. Microwave on HIGH (100% power) for 2½ minutes or until eggs are just set.
- Using a spatula, transfer omelette onto a warm plate. Dollop with yoghurt, season and sprinkle with extra basil leaves.