** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1.
Heat the olive oil in a medium-sized, heavy-bottomed skillet over
medium heat.
2. Add the garlic and saute until translucent, 2 to 3
minutes.
3. Reduce heat slightly and add the artichoke cubes; saute
until tender, about 10 minutes, stirring often.
4. Add the grated
potatoes and cook for another 5 minutes.
5. 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.
6. Repeat until the egg is set.
Serve hot or cold, cut into wedges.
Serves 4.
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Dietary Notes:
This recipe is a good source of Vitamin A with 19% of your daily recommended intake per serving. This recipe is high in Vitamin C with 58% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Potato, Garlic, Rosemary, Olive Oil allergies.
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