Whisk eggs in a medium bowl until light and frothy.

Quarter artichokes and place in a separate bowl.

Add ricotta, mozzarella, asiago, nutmeg, and pepper to the artichokes.

Chop basil coarsely and add to the bowl with the cheese and artichokes.

Gently combine all ingredients in the bowl using a wooden spoon.

Remove pits from olives and chop coarsely.

Melt butter in a large, nonstick saute pan over medium heat.

Add eggs when butter bubbles.

Cook over medium heat until eggs begin to set on edges.

Pull eggs at the edges of the pan to the center with a rubber spatula, gently shaking the pan.

Repeat this motion every few minutes until eggs are almost done but still wet.

Add cheese mixture in heaping tablespoons over the scramble.

Stir in cheese to combine and sprinkle with chopped olives.

Remove from heat and garnish with crumbled feta cheese.