What You Need
2 tablespoons milk
1 tablespoon butter
1/2 cup artichoke bottoms, chopped
1/4 cup sliced black olives
1 to 2 Roma tomatoes, seeded and chopped
1 cup mozzarella cheese, shredded
Break the eggs into a bowl with 2 tablespoons of water. Add 1/4 teaspoon salt and a dash of pepper. Whisk or stir with a fork until eggs are a uniform yellow. Set aside.
Melt butter in a medium sized skillet. Add the artichoke bottoms and sauté about 5 minutes. Stir in the tomatoes, black olives, and eggs. As mixture begins to set at the bottom and side, gently lift cooked portions with a spatula so that uncooked portion can flow to the bottom. Cook until eggs are thickened throughout, about 3 to 5 minutes. Top with grated Mozzarella cheese before serving. Makes 2 to 4 servings.
Note: Experiment. Vary the ingredients as desired.