1 (6 ounce) jar marinated artichoke hearts
2 tablespoons butter
1 cup Dole Fresh Mushrooms, sliced
1/4 cup chopped scallions
6 eggs
1 1/2 teaspoons garlic salt
2 tablespoons white wine
2 tablespoons grated Parmesan cheese

Drain artichoke marinade into a 10-inch ovenproof skillet. Add butter and melt. Saut?mushrooms until golden. Add artichoke hearts and scallion, tossing until heated through. Turn heat to medium. Beat eggs with garlic salt and wine until blended. Pour over mushroom mixture. DO NOT STIR. Cook slowly until sides are bubbly. Sprinkle with cheese and place under broiler until cheese is browned and eggs are set.

Serve directly from skillet.

Makes 4 servings.