I love the flavour combo in this dish with the artichoke hearts, black olives, sun-dried tomatoes and basil. It’s so fresh, it’s the perfect spring breakfast perfect for that special occasion.
- 12 eggs, beaten
- 1/2 cup milk
- 1 cup marinated artichoke hearts, drained and chopped
- 1 cup canned sliced black olives, drained
- 2 tablespoons sun-dried tomatoes, chopped
- 1 tablespoon chopped fresh basil (or 1/2 teaspoon dried)
- Salt & pepper to taste
Preheat the oven to 400 degrees. Grease a square pan with butter or cooking spray. Combine all the ingredients in a large bowl and pour into the pan. Bake for 20-30 minutes until set and the middle is firm. Remove from the oven and cut into 8 wedges.