0 0
Greek Scramble With Artichokes, Black Olives And

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
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

Nutritional information

342.3
Calories
197 g
Calories From Fat
21.9 g
Total Fat
10.6 g
Saturated Fat
412.7 mg
Cholesterol
484.6 mg
Sodium
14.2 g
Carbs
6.1 g
Dietary Fiber
2 g
Sugars
23.8 g
Protein
180g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Greek Scramble With Artichokes, Black Olives And

Features:
    Cuisine:

    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.

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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 , 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


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    In a Medium Bowl, Whisk Eggs Until Light and Frothy.

    2
    Done

    Quarter Artichokes. Place in a Medium Bowl With Ricotta, Mozzarella, Aiago, Nutmeg, and Pepper.

    3
    Done

    Coarsely Chop Basil and Add to a Bowl. Gently Combine All Ingredients in a Bowl With a Wooden Spoon and Set Aside.

    4
    Done

    Remove Pits from Olives, Then Coarsely Chop.

    5
    Done

    in a Large, Nonstick Saut Pan Over Medium Heat, Melt Butter. When Butter Bubbles, Add Eggs.

    6
    Done

    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
    Done

    Continue This Motion Every Few Minutes Until Eggs Are Almost Done but Still Wet.

    8
    Done

    Add the Cheese Mixture in Heaping Tablespoons Over the Top of the Scramble.

    9
    Done

    Stir in Cheese to Combine and Sprinkle With Olives. Remove from Heat and Garnish With Crumbled Feta Cheese.

    Avatar Of Hazel Baker

    Hazel Baker

    Cookie queen baking up sweet treats that warm the heart and soul.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Cheesy Chorizo Frittata
    previous
    Cheesy Chorizo Frittata
    Authentic Texas-Style Classic Recipe
    next
    Authentic Texas-Style Classic Recipe
    Cheesy Chorizo Frittata
    previous
    Cheesy Chorizo Frittata
    Authentic Texas-Style Classic Recipe
    next
    Authentic Texas-Style Classic Recipe

    Add Your Comment

    15 + nine =