Best Greek Scramble With Artichokes Black Olives And Feta Recipes
GREEK SCRAMBLE WITH ARTICHOKES, BLACK OLIVES AND FETA
We love Greek food, and when you can make a Greek dish for breakfast, homerun! The medley of cheeses adds richness and body to the scrambled eggs. Recipe adapted from the Flying Biscuit Cafe, Atlanta, GA. COOKS NOTES: Please note that there are no cooking times, not needed. If you know how to cook eggs, and you know how you and your family like eggs, you will have no problems.
Provided by PaulaG
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk eggs until light and frothy.
- Quarter artichokes. Place in a medium bowl with ricotta, mozzarella, Aiago, nutmeg, and pepper.
- Coarsely chop basil and add to a bowl. Gently combine all ingredients in a bowl with a wooden spoon and set aside.
- Remove pits from olives, then coarsely chop.
- In a large, nonstick sauté pan over medium heat, melt butter. When butter bubbles, add eggs.
- 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.
- Continue this motion every few minutes until eggs are almost done but still wet.
- Add the cheese mixture in heaping tablespoons over the top of the scramble.
- Stir in cheese to combine and sprinkle with olives. Remove from heat and garnish with crumbled feta cheese.
Nutrition Facts : Calories 342.3, Fat 21.9, SaturatedFat 10.6, Cholesterol 412.7, Sodium 484.6, Carbohydrate 14.2, Fiber 6.1, Sugar 2, Protein 23.8
ARTICHOKE AND OLIVE FARRO SALAD
Farro, a nutty Italian grain with a chewy texture, is an excellent candidate for a savory, herb-flecked pantry salad that travels well. The grain is not intimidated by bold flavors: Tangy oil-marinated artichokes, briny kalamata olives, feta and crisp red onion take wholesome farro by the hand and lead it straight to the dance floor. Cook times vary depending on the type of farro. Quick-cooking, pearled or semi-pearled all work well, but hulled is not recommended here, as it would need soaking and takes a long time to cook. Don't be shy with the oil and vinegar: The farro absorbs them the longer it sits. If farro is not available, you can use orzo (see Tip), or other hearty grains like barley, wheat berries or freekeh.
Provided by Naz Deravian
Categories dinner, lunch, grains and rice, salads and dressings, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Set aside a sheet pan or a large plate. Bring a medium pot of well-salted water to a boil. Add the farro and give it a stir. Reduce the heat to medium-high and cook according to package instructions, skimming off any foam that rises, until the grains are tender and plump. Depending on the type of farro used, this can take anywhere from 15 to 45 minutes. Drain the farro and transfer to the sheet pan or plate; spread out and cool to room temperature, 10 to 15 minutes. (If the farro is left to cool in the strainer, it will keep cooking, take longer to cool and turn mushy.)
- Transfer the farro to a medium mixing bowl. Add the vinegar, oil and ½ teaspoon salt, and stir to combine. Add the olives, artichoke, feta, dill, red onion and chives, and season with black pepper to taste. Stir and taste. Add more salt, vinegar and oil, as needed.
- Serve right away or store in the fridge for up to 2 days. The farro will absorb the vinegar and oil the longer it sits. Adjust seasoning, vinegar and oil before serving.
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