Spicy Artichoke Scramble


The real world has beckoned me – I have a real job now. And a real job calls for lots and lots of time, so I apologize for my absence from Sugar-Free Fairy for the past 6 weeks. I wanted to be sure to give myself plenty of time to settle in, and as such, have been jetted off to New York City, Boston, Los Angeles, Chicago, Grand Rapids, and Ann Arbor.

I am having a bit too much fun.


But alas, no matter where in the world my travels take me, I have dearly missed my blog and all of its fans. I always am toying with new ideas for the site, and it pains me that I have not given it the attention that it deserves.


So I’m sharing one of my favorite recipes with you today – Spicy Artichoke Scramble – to hopefully make up for the lost time. I’ve actually turned full Paleo since taking the photos of this dish, so I don’t use the cheese anymore, but I invite you to add cheese galore if your diet permits. It’s delicious either way.

artichoke-scramble-2This recipe was inspired by my favorite breakfast dish from a little brunch restaurant by the beach in San Diego. They use artichokes and jack cheese, but I had to jazz it up with the onions, basil, and a little kick.

I do love my hot sauce.


(So much so that it gets is own photo.)

Spicy Artichoke Scramble

Rating: 51

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Serving Size: 1

Spicy Artichoke Scramble

A spicy twist on a favorite of mine - artichokes scrambled with eggs, green onions, and chili. This power breakfast features a healthy balance of protein and fiber, and most importantly, it boasts a complex flavor profile sure to liven up your breakfast table.


  • 1/2 can (about 4-5) organic artichoke hearts, well drained and chopped
  • 1/2 tsp. oil or fat of choice
  • 2-3 fresh organic jumbo eggs
  • 1 tsp. water
  • 1/2 green onion, finely chopped
  • 1/2 tsp. red chili flakes, to taste
  • Salt and freshly ground black pepper, to taste
  • Hot sauce, to taste
  • Fresh, raw goat cheese - shredded (optional)
  • Basil for garnish


  1. Crack eggs into bowl and add a teaspoon of water, and beat until frothy - this makes the eggs fluffier.
  2. Add green onion, chili flakes, salt, pepper to eggs and beat again. If using cheese, add now and beat (save some for garnish).
  3. In a ceramic frying pan, sauté artichoke hearts over medium-high heat in oil or fat until lightly browned or crispy-looking. Turn heat down to medium.
  4. Pour egg mixture into pan over artichoke, allowing it to sit for only a few seconds before disturbing with a spatula.
  5. Scramble the eggs in the pan until done but still moist.
  6. Garnish with shredded basil and more cheese (optional), and perhaps some more red pepper flakes. Don't forget the hot sauce!


Question of the Day:

What was your first real job? What is the most important thing you learned on the job?

I’d say my first “real” job was being a resident assistant in college. It was a round-the-clock kind of gig and I loved it. I learned so much – the most important thing being how to think on my feet and be ready for anything that may come my way. Expect the unexpected and always keep calm.

What about you?

Click Here to Answer!

Balsamic Brussels Sprouts

This special post comes to you from my dear friend: Yale University graduate student, creative chef, and brilliant photographer, Jordan Emont. Jordan and I have known each other for the better part of the last decade since our days at temple youth group. I have fond memories playing truth or dare as CITs at our temple retreat and being obliterated by small children at laser tag, and I was lucky enough to have gotten to spend a lot of time with him this past summer before he shipped off to Yale University for the year. We spent a day together cooking up some authentic shakshuka inspired by my Simple Sundays Shakshuka recipe (new recipe to come soon!) and I was so impressed by his skills that I asked him if he was interested in guest posting on The Sugar-Free Fairy once or twice. I’ll miss my cooking buddy, but I’m so delighted to share his signature balsamic brussels sprouts recipe with you all just in time for Labor Day, and I am very excited to share more of his recipes with you in the future. Enjoy!


Brussels Sprouts. If your first reaction upon reading those two words was anything but pure ecstasy, you’ve obviously never tried this recipe.


The oven was made for vegetables. I will passionately debate anyone who says they can make better vegetables with any technique besides roasting. The oven achieves a perfectly cooked center with a slightly charred, smoky outside that is unlike any other cooking medium.


This rule was never truer than for brussels sprouts. With an oven, a few simple ingredients, and about 30 minutes, I promise you can turn what may now be your least favorite vegetable into a solid winner.


With the light glaze of balsamic vinegar and a hefty dose of high heat, these sprouts are a sweet, crunchy side to your favorite main dish – perfect to bring to a Labor Day barbecue or potluck!


Balsamic Brussels Sprouts

(sugar/gluten/soy/peanut/grain/dairy-free, vegan)


  • 2 bags brussels sprouts (I usually get the Trader Joe’s bags; around 25 sprouts per bag)
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup balsamic vinegar
  • 2-3 t. salt
  • 3 t. freshly ground black pepper


  1. Preheat oven to 375 degrees F.
  2. Wash the brussels sprouts and dry them thoroughly. It is crucial that you dry the sprouts as well as possible. The drier they are, the crunchier they will end up!
  3. Cut every sprout in half vertically so you have two symmetrical halves from each one.
  4. In a large bowl, toss the sprouts with the olive oil and balsamic vinegar. I use a rough estimate of the above amounts but add enough so that all the sprouts have an even coating of both liquids. Add some salt and freshly ground black pepper and toss again.
  5. Distribute the brussels sprouts evenly onto two large sheet pans. The more spread out you can make them, the better it will be so they will be crunchier!
  6. Place both pans in the oven. Every seven minutes, using a wooden spoon, mix the sprouts around a bit.
  7. Keep cooking until the outsides of the brussels sprouts are browned (about 25 minutes total) and crunchy and the sprouts are soft to a fork prod.
Serves 4. Adjust amount of ingredients based on your family and preferences!

Like this recipe? Let Jordan know in the comments!


About Jordan

jordan-emont-photoJordan Emont is a 21-year-old foodie who just began first year in graduate school at Yale. He loves to cook everything but he is usually inspired by dishes he has tasted during his many travels. Jordan loves red wine and is particularly partial to Malbecs from Argentina. He is also a photographer who shoots almost anything but is especially partial to portraits and landscapes.

Please check out his stunning portfolio and connect with Jordan on his blog, on Twitter, and on Facebook!

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