Greek Scramble With Artichokes, Black Olives And Feta

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 saute 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.