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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 2 |
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MEDITERRANEAN SCRAMBLE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gonzales Estate in Crandall, Texas in 1980. Ingredients:
4 eggs |
2 tablespoons milk |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
1 tablespoon butter |
1/2 cup artichoke bottoms chopped |
1/4 cup sliced black olives |
2 roma tomatoes seeded and chopped |
1 cup mozzarella cheese shredded |
Directions:
1. Break eggs into a bowl with 2 tablespoons of water then add salt and pepper.
2. Whisk or stir with a fork until eggs are a uniform yellow then set aside.
3. Melt butter in medium skillet then add artichoke bottoms and sauté 5 minutes.
4. Stir in tomatoes, black olives and eggs.
5. As mixture begins to set at the bottom and side gently lift cooked portions with a spatula.
6. Cook until eggs are thickened about 5 minutes then top with cheese before serving.
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