- 7 eggs
- 1/4 cup milk
- 2 tbsp ricotta cheese
- 3/4 cup Mezzetta® Roasted Red Bell Pepper Strips, drained and chopped
- 1 tbsp butter
- 1 (14.5 oz) jar Mezzetta® Marinated Artichoke Hearts, drained and chopped
- 2 tbsp green onions, thinly sliced
In a medium bowl, whisk the eggs, milk and ricotta together. Add the Mezzetta® Roasted Red Bell Pepper Strips to the eggs and mix together.
In a medium nonstick pan on medium heat, melt the butter, then add the egg mixture. Stir frequently with a spatula until eggs are cooked to your desired doneness; about 5 minutes. Top with Mezzetta® Marinated Artichoke Hearts and garnish with green onions.