Serves 2
Ingredients
Method
- In a medium, nonstick skillet, sauté leeks, garlic, scallions, and broth until leeks are soft.
- Spread evenly over the bottom of the skillet.
- Mix dill and water with eggs and pour into the skillet.
- Arrange the artichoke slices and olives on top of the egg mixture.
- Sprinkle with cilantro and cook over low heat until egg mixture is set— about 8 minutes— shaking skillet occasionally.
- Cover the skillet handle and place under broiler until lightly browned— about 2 minutes.
- Cut into wedges and drizzle with lemon juice.
Make your own no-salt-added Vegetable Broth using our recipe!
*Note: Remember to include ingredients when calculating daily intake allowances.
