Steps
- Preheat the broiler to high. Separate 5 eggs. Beat the yolks with 2 whole eggs, then whisk the whites until stiff and fold them in.
- Drain ½ can of artichoke hearts and quarter any whole hearts. Fold into the eggs with 1 drained roughly chopped jarred roasted red pepper and 10 shredded large basil leaves.
- Fold in half of 50g of grated vegetarian Parmesan-style cheese, then season with salt and pepper.
- Heat 1 tablespoon of unsalted butter and 1 tablespoon of extra virgin olive oil in a medium broiler-safe nonstick pan over medium heat. Add the eggs and spread evenly.
- Cook for 5 minutes, until golden underneath. Add the remaining cheese and broil for 2 minutes, until set and golden. Slide onto a plate and cut into wedges.