In a large bowl, lightly beat together the
5 egg yolks and 2 whole eggs. In a separate
bowl, use an electric whisk to beat the egg
whites until stiff. Add whites to the yolks and
fold together carefully, keeping it light and
fluffy. Fold in the artichokes, pepper, half
the cheese, the basil, salt and pepper.
Heat grill to high. Heat a medium non-stick
frying pan over a medium heat. Add the
butter and oil. When the butter has melted,
add the omelette mixture and spread evenly.
Cook until golden underneath, about 5 mins.
Scatter over remaining cheese, then place
the pan under the grill and cook for a further
2 mins. Slide the omelette onto a board or
serving plate. Cut into wedges and serve.