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    You are in: Home / Recipes / Greek Scramble With Artichokes, Black Olives and Feta Recipe
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    Greek Scramble With Artichokes, Black Olives and Feta

    Greek Scramble With Artichokes, Black Olives and Feta. Photo by Muffin Goddess

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    PaulaG's Note:

    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.

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    1. 1
      In a medium bowl, whisk eggs until light and frothy.
    2. 2
      Quarter artichokes. Place in a medium bowl with ricotta, mozzarella, Aiago, nutmeg, and pepper.
    3. 3
      Coarsely chop basil and add to a bowl. Gently combine all ingredients in a bowl with a wooden spoon and set aside.
    4. 4
      Remove pits from olives, then coarsely chop.
    5. 5
      In a large, nonstick sauté pan over medium heat, melt butter. When butter bubbles, add eggs.
    6. 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. 7
      Continue this motion every few minutes until eggs are almost done but still wet.
    8. 8
      Add the cheese mixture in heaping tablespoons over the top of the scramble.
    9. 9
      Stir in cheese to combine and sprinkle with olives. Remove from heat and garnish with crumbled feta cheese.

    Ratings & Reviews:

    • on July 25, 2013


      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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 08, 2011


      I really loved this, but hubby and the kids would have liked it better with less artichokes. They're not big lovers of artichokes, but I really like them. The eggs themselves had such a nice, rich flavour with the ricotta cheese, it was awesome! I'll probably make these again, but with a side of artichokes for me, and leave them out of everyone else's. Thanks for sharing :) [Made for Aus/NZ Swap #50]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Greek Scramble With Artichokes, Black Olives and Feta

    Serving Size: 1 (180 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 342.2
    Calories from Fat 197
    Total Fat 21.9 g
    Saturated Fat 10.5 g
    Cholesterol 412.6 mg
    Sodium 484.5 mg
    Total Carbohydrate 14.2 g
    Dietary Fiber 6.1 g
    Sugars 1.9 g
    Protein 23.7 g

    The following items or measurements are not included:

    asiago cheese

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