Greek Scramble With Artichokes Black Olives And Fe... |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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The Flying Biscuit Cafe Cookbook: Breakfast and Beyond by April Moon Ingredients:
8 large eggs |
1 (15 oz) can of artichokes, drained |
1/2 cup ricotta cheese |
1/2 cup grated mozzarella cheese |
1/4 cup grated asiago cheese |
1/4 tsp ground nutmeg |
1/2 tsp black pepper |
6-8 fresh basil leaves |
8-10 kalamata olives |
1 tbs unsalted butter |
garnish |
2 tbs crumbled feta cheese |
Directions:
1. In a medium bowl, whisk eggs until light and frothy.
2. Quarter artichokes. Place in a medium bowl with ricotta, mozzarella, Asiago, nutmeg, and pepper. Coarsely chop basil and add to bowl. Gently combine all ingredients in a bowl with a wooden spoon and set aside.
3. Remove pits from olives, then coarsely chop
4. In a large non-stick saute pan over medium heat, melt butter. When butter bubbles, add eggs. Pull eggs at the edges of the pan to the center and gently shake the pan to redistribute the scramble. Continue this motion every few minutes until eggs are almost done but still wet.
5. Add the cheese mixture in heaping tablespoons over the top of scramble. Stir cheese to combine and sprinkle with olives.
6. Remove from heat and garnish with crumbled feta cheese.
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