This simple, hearty recipe can be whipped up in no time, making this a great, last-minute family meal any time of the day – breakfast, lunch, or dinner.
Ingredients:
2 eggs
4 egg whites
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon Melt Organic Dairy-free Spread or butter
1 1/2 cups drained and rinsed canned artichoke hearts, cut into wedges
3 scallions, sliced
3/4 teaspoon Italian herb seasoning
2 small red potatoes, cooked and thinly sliced
Optional: Garnish with sprigs of basil if desired
Directions:
Preheat the oven to 375º F. In a medium bowl, beat the eggs, egg whites, salt, pepper, and 2 tablespoons of water. In a medium nonstick skillet with an ovenproof handle, melt the butter over medium-low heat. Sauté the artichokes, scallions, and seasoning until softened, about 5 minutes. Stir in the potatoes. Add the egg mixture and cook, stirring, until the eggs just begin to set, about 2 min. Evenly distribute the vegetables in the pan and cook, without stirring, until the eggs are almost set, 5 to 6 minutes. Invert and cut into wedges and garnish with basil, if desired.
