Categories: Vegetables- Artichokes
Ingredients
- 1 lb. small potatoes, cut into quarters
- 1 Tbsp. plus 1 tsp. olive oil
- 2 green onions, sliced
- 1 orange pepper (8oz.) chopped
- 1 pint grape tomatoes
- 1 can (13 to 14 oz.) artichoke hearts, rinsed and chopped
- 4 large eggs plus 4 large egg whites
- 1/2 cup crumbled feta cheese
Directions
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Arrange oven rack 6 inches from broiler heat source. Preheat broiler.
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To medium microwave-safe bowl, add potatoes and 1/4 cup water; cover with vented plastic wrap.
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Microwave on high 8 minutes or until tender. Drain. On jelly-roll pan, toss potatoes with 1 tsp. oil and 1/4 tsp. each salt and pepper. Broil 6 minutes or until browned.
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Meanwhile, in nonstick 10-inch skillet, heat 1 Tbsp. oil on medium 1 minute. Add green onions and orange pepper; cook 5 minutes or until golden, stirring occasionally. Add tomatoes and artichoke hearts; cook 2 to 5 minutes or until tomatoes start to burst, stirring occasionally.
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While vegetables cook, in medium bowl, beat eggs and egg whites with 1/4 tsp. each salt and pepper and half of feta. Cover; cook 5 to 6 minutes or until set. Serve with potatoes.