Instructions: Preheat oven to 375. In a medium bowl, beat the eggs, egg whites,salt, pepper and 2 T. water. In a medium non-stick skillet with an oven proof handle, melt the butter over med.-low heat. Saute the artichokes, scallions and seasoning until softened, about 5 min. Stir in the potatoes. Add egg mixture and cook, stirring, til the eggs begin to set, about 2 min. Evenly distribute the vegetables in the pan and cook, without stirring, til the eggs are almost set, 5-6 min. longer. Bake til the eggs are completely set in the center. 5-6 min. Invert and cut into wedges. 4 servings

You may serve with the breakfast meat of your choice and fresh biscuits and fruit. Perfect for that breakfast on the deck!

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