Artichoke Scramble

ACTIVE TIME: 10 MIN. I TOTAL TIME: 15 MIN. I SERVES: 2

Ingredients:

  • 4 tablespoons extra-virgin olive oil
  • 4-6 cloves of roughly minced garlic, depending on taste
  • 1 leek, thinly sliced
  • 1 can of quartered artichokes, drained and patted dry
  • 4 large eggs
  • 1 cup chopped kale (you could substitute spinach)
  • 1 tablespoon fresh or dried dill
  • 1 teaspoon grated lemon zest, plus 2 tablespoon fresh juice (half a lemon works perfectly)
  • Pink Himalayan salt and freshly ground pepper
  • Crushed red pepper flakes

Instructions:

  1. Heat 2 tablespoons oil in a large nonstick skillet over
    medium-high. Add garlic and leeks, season with salt and pepper, and cook,
    stirring often, until the leeks begin to become translucent, 3 to 4 minutes. Stir in drained artichokes. Allow to cook 3 to 4 minutes longer or until the mixture begins to caramelize. Transfer to a plate or bowl and set aside.
  2. Return skillet to medium heat, adding 1 tablespoon oil. Add eggs and roughly scramble, seasoning with salt and pepper. When the eggs are nearly done, mix in the chopped kale, lemon and the artichoke mixture.
  3. Serve with more dill and crushed red pepper flakes.

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