Artichoke Scramble Recipe
three eggs scrambled with artichoke hearts, jack cheese, tomatoes & scallions, served with rosemary potatoes and fresh-baked rosemary bread
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Ingredients
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Artichoke Scramble
Rosemary Potatoes
Rosemary Bread
Method
Artichoke Scramble
- 1
Prepare the Ingredients
Gather all ingredients. Drain and chop the artichoke hearts if necessary. Dice the tomatoes and chop the scallions.
- 2
- 3
Cook the Scramble
In a non-stick skillet over medium heat, add a little olive oil (if desired). Pour in the beaten eggs and let them cook for about 1 minute. Stir gently with a spatula.
- 4
Add Other Ingredients
Once the eggs are partially set, add the artichoke hearts, diced tomatoes, and chopped scallions to the skillet. Continue cooking, stirring until the eggs are fully cooked and the mixture is heated through.
- 5
Add Cheese
Sprinkle the shredded jack cheese over the scramble and stir gently until melted. Remove from heat.
Rosemary Potatoes
- 6
Prepare the Potatoes
Wash and dice the potatoes into bite-sized pieces.
- 7
- 8
Cook the Potatoes
Spread the seasoned potatoes on a baking sheet and bake in a preheated oven at 425°F (220°C) for about 25-30 minutes, or until golden brown and crispy, flipping halfway through.