How to make it

  • Break eggs into a bowl with 2 tablespoons of water then add salt and pepper.
  • Whisk or stir with a fork until eggs are a uniform yellow then set aside.
  • Melt butter in medium skillet then add artichoke bottoms and sauté 5 minutes.
  • Stir in tomatoes, black olives and eggs.
  • As mixture begins to set at the bottom and side gently lift cooked portions with a spatula.
  • Cook until eggs are thickened about 5 minutes then top with cheese before serving.

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