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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	8			572.0	2.88	50.24	38.04
artichoke	1	can	drained	-	-	-	-
ricotta cheese	1/2	cup		215.76	3.7696	13.9624	16.0952
mozzarella cheese	1/2	cup	grated	-	-	-	-
asiago cheese	1/4	cup	grated	-	-	-	-
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
basil leaf	6 -8			-	-	-	-
kalamata olive	6 -10			-	-	-	-
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
feta cheese	2	tablespoons	crumbled	49.5	0.7669	2.6644	3.99

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.