Recipe by PaulaG
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.
Top Review by Muffin Goddess
Loved these eggs! They cooked up beautifully, and the veggies and cheeses were perfect here. I cut this down to a single 2-egg serving because I was the only one home to eat them. I had an enormous Costco-sized jar of marinated artichoke hearts in the fridge, so I didn't bother with buying the canned ones. The marinated ones went with the other flavors really well anyhow, so I will be using those any time I make this. I'm typically a ketchup and egg person, so I thought I might miss the tomato flavor here, but I didn't miss it one bit. This was a delicious quick breakfast filled with ingredients that I normally keep on hand, so I'll definitely be doing this again. Thanks for posting! Made for The Hot Pink Panthers for ZWT9
- 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
Directions See How It's Made
- 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.