Greek Scramble With Artichokes, Black Olives And Feta - cooking recipe

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

Preparation

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 saute 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.