Greek Scramble With Artichokes, Black Olives And Feta

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 large eggs
• 1 (15 ounce) can artichokes, drained
• 1/2 cup ricotta cheese
• 1/2 cup grated mozzarella cheese
• 1/4 cup grated asiago cheese
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon black pepper
• 6 -8 fresh basil leaves
• 6 -10 kalamata olives
• 1 tablespoon unsalted butter
• 2 tablespoons crumbled feta cheese

Recipe

• 1 in a medium bowl, whisk eggs until light and frothy.
• 2 quarter artichokes. place in a medium bowl with ricotta, mozzarella, aiago, nutmeg, and pepper.
• 3 coarsely chop basil and add to a bowl. gently combine all ingredients in a bowl with a wooden spoon and set aside.
• 4 remove pits from olives, then coarsely chop.
• 5 in a large, nonstick sauté pan over medium heat, melt butter. when butter bubbles, add eggs.
• 6 cook over medium heat until eggs begin to set on edges of pan. with a rubber spatula, pull eggs at the edges of the pan to the center and gently shake the pan to redistribute the scramble.
• 7 continue this motion every few minutes until eggs are almost done but still wet.
• 8 add the cheese mixture in heaping tablespoons over the top of the scramble.
• 9 stir in cheese to combine and sprinkle with olives. remove from heat and garnish with crumbled feta cheese.