tag:blogger.com,1999:blog-189376520673291654.post3394648119316907103..comments2023-03-30T04:10:13.669-04:00Comments on Ten dinners?: Jhttp://www.blogger.com/profile/10687983572994675663noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-189376520673291654.post-79748306826635879992008-03-09T23:25:00.000-04:002008-03-09T23:25:00.000-04:00Artichoke Scramble – M & J (inspired by Eating Wel...Artichoke Scramble – M & J (inspired by Eating Well)<BR/>Makes 4 servings<BR/><BR/>2 (14-oz) cans artichoke hearts, rinsed and quartered <BR/>4 teaspoons extra-virgin olive oil, divided<BR/>3 teaspoons chopped fresh oregano, divided <BR/>⅓ cup chopped pancetta (or ½ cup chopped Canadian bacon in a pinch)<BR/>2 tablespoons mayonnaise<BR/>2 tablespoons nonfat plain Greek-style yogurt<BR/>2 teaspoons lemon juice<BR/>6 large eggs <BR/>4 large egg whites<BR/>2 tablespoons reduced-fat cream cheese (Neufchâtel) <BR/>¼ teaspoon salt<BR/><BR/>Preheat oven to 425°F. Coat a baking sheet with sides with aluminum foil. Do not grease.<BR/><BR/>Toss artichoke bottoms with 2 t oil and 2 t oregano in a medium bowl. Spread them on one half of the prepared baking sheet and rinse bowl out. Spread pancetta in an even layer on the other half. Roast until the artichokes are just beginning to brown and the pancetta is crispy, about 13 minutes.<BR/><BR/>Meanwhile, whisk mayonnaise, yogurt, and lemon juice in a small bowl until smooth. Beat eggs and egg whites in a rinsed bowl from the artichoke tossing. <BR/><BR/>Heat the remaining 2 t oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, folding and stirring frequently with a heatproof rubber spatula until almost set. Remove from the heat and fold in cream cheese, the remaining 1 t oregano and salt. Once incorporated, toss gently with the roasted artichoke quarters.<BR/><BR/>Serve eggs sprinkled with crispy pancetta and drizzled with the creamy lemon sauce. Garnish with oregano sprigs, if desired.Jhttps://www.blogger.com/profile/10687983572994675663noreply@blogger.com