Time to make:
Calories per Servings:
31 g carbohydrate
18 g protein
18 g fat (4 g saturated)
422 mg cholesterol
524 mg sodium
10 g fiber
6 medium Artichokes
2 tbsp Olive oil
3 Garlic cloves, peeled, minced
3 small Red potatoes (about 1/2 pound), grated
8 Eggs, well beaten
1/2 tsp Salt
1 tsp Freshly ground black pepper
1 tbsp Chopped fresh oregano
1 tbsp Minced fresh chives
1 tsp Minced fresh rosemary
STEP BY STEP:
Prepare artichokes : slice off the whole top of the vegetable, leaving
between a half and two thirds. Discard a couple of layers of the tough
outside leaves and tidy up the base (leave as much as you can) and cut
them into 1/2-inch cubes.
Heat the olive oil in a medium-sized, heavy-bottomed skillet over
Add the garlic and saute until translucent, 2 to 3 minutes. Reduce heat
slightly and add the artichoke cubes; saute until tender, about 10
minutes, stirring often.
Add the grated potatoes and cook for another 5 minutes. Add the eggs,
salt, pepper and herbs.
To set the eggs, let them cook for 2 or 3 minutes, without stirring,
then lift the set edges and tilt the skillet slightly to let the
uncooked egg run underneath. Repeat until the egg is set.
Serve hot or cold, cut into wedges.