Saute onions for 3 minutes or until tender. Although sometimes I do crank up the heat at the end for a little browning. Remove from the heat and set aside. You want them to still be nice and fluffy. Add the egg/ricotta mixture and cook, stirring continuously. If my husband doesn’t hurry up and get home I might just eat his :) Now I’m looking forward to making the spinach ricotta meatballs…, Your email address will not be published. What most people do is crank the heat on high and toss in the eggs. The eggs don’t need a lot of heat to cook and that gives you much better control while they cook. Just be sure to scramble up the ricotta so you don’t have one big chunk in the bowl. Finishing it with some hot sauce is a solid idea. 2) In a nonstick skillet, add a drizzle of oil and heat over medium heat. I tried something new this time that I wasn’t entirely sure would work. Add chopped spinach and saute 3 minutes longer. Then turn the heat down to low. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Print Recipe (Opens in new window). This is going to be my favorite breakfast from now on! Notify me of follow-up comments by email. There’s really only one key, in my mind, to making a really good scrambled egg dish and that’s to do the exact opposite of what most people do. 2) In a nonstick skillet, add a drizzle of oil and heat over medium heat. 4) Add eggs and turn heat down to low. That’s harder to do with omelets. Stir in the spinach mixture. But then, I'm insane or so I'm told. © 2008–2020 Macheesmo. 3) Add spinach and cook until lightly wilted, about 30 seconds. The other important thing is starting with really good ingredients. We aren’t talking hours here people. I use left over manicotti filling for breakfast the net morning. In fact, I use a magic bullet to whisk the eggs and I throw the spinach in. One awesome benefit of the scramble is that you can easily multiply it for as many people as you’re feeding. 5) Cook, stirring constantly, until the eggs are set but not firm. In a small nonstick pan, add a drizzle of oil and all the spinach. Scrambled eggs mixed with chopped spinach and ricotta cheese makes a quick and filling breakfast. An Elite Cafe Media Food Publisher | Of course, you could add a million things to this dish. They work well together in loads of recipes – including these fluffy scrambled eggs. © 2008–2020 Macheesmo. Obviously adjust the pan size if you’re multiplying the servings. An Elite Cafe Media Food Publisher 6) Serve with hot sauce or just a pinch of salt and pepper. 1) Chop spinach well. Scramble eggs and mix in ricotta cheese. In a wide skillet, heat 1 teaspoon of oil or butter, over medium-high heat. And the results were perfectly fluffy and delicious. The result will be really moist, fluffy eggs. This looks so very delicious that I want to make it into a frittata now! Some garlic or scallion wouldn’t hurt. Now, of course, you could get all fancy and make an omelet, but sometimes that’s just unnecessary. Just like you did with the ricotta I fold into the fix. Required fields are marked *. Heck, you could even use this as the base for an awesome egg sandwich! If you’re using greens like spinach make sure to chop them up pretty finely so they kind of melt into the eggs. The real key to good scrambled eggs is actually low heat. Scramble eggs and mix in ricotta cheese. Cook this over medium heat until the spinach just starts to wilt, maybe 30 seconds. (: That’s exactly how I feel before cooking! 5) Cook, stirring constantly, until the eggs are set but not firm. Awesome self-pic, Nick! Yum yum. Scrambled Eggs With Ricotta And Spinach – Easy Low Carb & Vegetarian Breakfast Ideas. As I scrambled my eggs, I added my ricotta into the eggs! When you’re looking for a vegetarian flavour combination, you can’t go past the classic ricotta and spinach. Nobody likes eating cardboard. This is pretty much a surefire way to get overcooked, cardboard-like eggs. I just made some and it was really delicious. For a scramble though, you can just as easily make it for one or twenty! This worked like a charm! The extras are mushrooms and garlic. Really you can’t go wrong as long as you start with good ingredients and keep your hands off the high heat! After my spinach ricotta balls that I posted on Thursday, I had a pretty good amount of spinach and ricotta leftover so I figured I’d try making a quick scramble out of them. Scrambled Eggs With Ricotta And Spinach. In a large skillet, heat butter or oil over medium heat. For spinach, I just ran my knife through it a few times.


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