Field to Table Skillet Breakfast

Ingredients

• 2 Season & Steam Bags of artichokes, cooked (4 artichokes. Use only chopped hearts, stems and bottoms).
• 1 Ocean Mist Farms fennel bulb, chopped
• 1 stalk of cooked cardone (optional)
• 1 small bunch of chopped basil
• 3 green onions, chopped
• 1/2 red bell pepper, chopped
• 4 cloves of garlic, chopped
• 3 tablespoons olive oil
• 4 medium cooked red potatoes (with skin on), cubed
• 10 large eggs (beaten)
• Salt & pepper to taste
• Preheat oven to 350 degrees.
• On a stove over medium high heat, add oil to a large cast iron skillet. Add and saut é fennel, green onions, bell pepper, and garlic until very tender. Add chopped cardone (optional).
• Add cooked cubed potatoes to veggie mixture in skillet and cook until potatoes are browned.
• Add cooked artichokes and basil. Saut é to combine.
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