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in a small pan, boil potatoes until tender. drain in colander and cool slightly. in dutch oven, saute onion until tender, add potatoes, scallions, artichoke hearts and beans. simmer for 5 minutes and stir occasionally. meanwhile whisk herbs into eggs. reduce heat to low. pour egg mixture into pan. blending egg mixture into vegetables. sprinkle cheese on top of mixture and cook on low for 4 minutes. let stand 5 minutes before serving. season with salt and pepper. serve with toast or english muffins.
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