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2 organic, cage-free eggs
1/2 c shredded goat feta crumbles
1/4 c frozen artichoke hearts
1/8 c sundried tomatoes in oil
Beat eggs in medium size bowl, and add salt and pepper. Stir in cheese, artichoke hearts and sundried tomatoes until well blended. Heat skillet on medium-high heat with non-stick olive oil spray (or 2T of extra virgin olive oil to grease the pan). Pour egg mixture into skillet once hot. Let cook 5-7 minutes until golden brown on bottom (use spatula to lift up and check). Then, flip entire egg mixture to uncooked side (although by now it will be pretty heated through). Since it’s for one, it’s easy to flip with just a spatula. Let cook 3-5 minutes or until golden brown. Let cool a few minutes and enjoy.