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