GREEK SCRAMBLE WITH ARTICHOKES, BLACK OLIVES AND FETA

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Greek Scramble With Artichokes, Black Olives and Feta image

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

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

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

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