SOFT SCRAMBLED EGGS WITH FRESH RICOTTA AND CHIVES
Provided by Jeanne Thiel Kelley
Categories Egg Breakfast Brunch Easter Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Mother's Day Ricotta Spring Summer Healthy Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Whisk eggs, chopped chives, and 1/4 teaspoon fleur de sel in medium bowl until well blended. Melt butter in heavy medium nonstick skillet over medium heat. When foam subsides, add eggs and stir with heatproof silicone spatula until eggs are almost cooked but still runny in parts, tilting skillet and stirring with spatula to allow uncooked portion to flow underneath, about 2 minutes. Remove from heat. Add ricotta and stir just until incorporated but clumps of cheese are still visible.
- Arrange 2 toasts or 4 baguette slices on each of 2 plates. Spoon scrambled eggs atop toasts. Sprinkle with more fleur de sel and pepper. Garnish with whole chives, if desired.
- Available at some supermarkets and at specialty foods stores and Italian markets.
SCRAMBLED EGGS WITH RICOTTA AND BROCCOLINI
Steps:
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the broccolini, 2 tablespoons water, ¼ teaspoon salt, and pepper to taste. Cover and cook, stirring occasionally, until crisp-tender, about 6 minutes. Transfer to a bowl.
- Add the remaining 1 tablespoon olive oil to the skillet. Add the eggs, ½ teaspoon salt, and pepper to taste and cook, stirring with a rubber spatula, until the eggs are just barely set, about 3-4 minutes. Remove from the heat and stir in the broccolini and ricotta. Sprinkle with the parmesan. Serve with bread.
Nutrition Facts : Nutrition Information Calories 335 Fat
SCRAMBLED EGGS WITH RICOTTA CHEESE
Make and share this Scrambled Eggs With Ricotta Cheese recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 18m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Add eggs and ricotta to a large bowl; whisk until blended.
- Melt butter in a large nonstick skillet over med-low heat.
- When foam subsides, add in the egg mixture.
- Cook, stirring constantly, until the eggs are soft-set but still creamy, about 3 minutes.
- Do not allow the eggs to develop a curdlike consistency-that means they are overcooked.
- Sprinkle with salt to taste and a grinding of pepper.
- Sprinkle with basil leaves; serve at once with toast and tomatoes.
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