Calories per Servings:
335 calories
31 g carbohydrate
18 g protein
18 g fat (4 g saturated)
422 mg cholesterol
524 mg sodium
10 g fiber
INGREDIENTS:
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
medium heat.
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.
