In a mixing bowl, beat the eggs until frothy.
Add the chopped artichoke hearts, fresh sage, and grated orange zest to the eggs. Mix well.
Heat a non-stick skillet over medium heat. Add the olive oil.
Once the oil is hot, pour the egg mixture into the skillet. Use a spatula to distribute the mixture evenly.
Let the omelette cook for 3-4 minutes until the edges start to set.
Use the spatula to fold the omelette in half.
Cook for an additional 2-3 minutes, until the egg is fully cooked.
Slide the omelette onto a serving plate.
Season with salt and black pepper, to taste.
Serve hot and enjoy!