Artichoke Omelet with Fried Tomatoes

Slice the tomatoes fairly thick and coat with Italian breadcrumbs. Fry in butter until crispy and slightly caramelized.

Chop the artichoke hearts and crumble the feta cheese. Set aside.

Season the eggs with salt and pepper and whisk for a few seconds, then immediately pour into a medium heat skillet coated with melted butter. Turn the heat to high and shake the pan slightly until the eggs are nearly cooked. Add the artichoke hearts and the feta, let cook until the cheese starts to melt, then turn the omelet on itself. Let it sit in the pan for another 30 seconds or so.

Turn out onto a serving plate and serve with the fried tomatoes on the side.