Greek Scramble With Artichokes, Black Olives and Feta
photo by Muffin Goddess
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 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
-
Garnish
- 2 tablespoons crumbled feta cheese
directions
- 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.
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Reviews
-
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
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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]
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
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