Spinach & Ricotta Scrambled Eggs
Weekend mornings are meant to relax; turn on some soft music 🎵, make a nice French press coffee, prep a lovely breakfast and chill out. In the last couple of years, David and I are making a huge effort to enjoy breakfast more often instead of skipping it.
We have a long list of favorites 💖 such as Farmer’s Sausage Skillet, Fluffy Blueberry Pancakes, Denver Omelet, Mini Mexican Tortilla Quiche, Avocado Sweet Pea Toast, Eggs Benny Poutine, Pumpkin Chai Bread, Southwest Gravy with Cheddar Biscuits, Shakshouka, and many more.
When it comes to scrambled, there are a few as well. I think of my Breakfast Scramble Vol-au-vent, Turkish Menemen, Creamy French Eggs, Perico, Eggs Pipérade, or this one… my Spinach & Ricotta Scrambled Eggs!
This is a delicious recipe to try! With a few simple and tasty ingredients, this breakfast is a great way to start your day 🌞 or use it as an excuse to celebrate St. Patty’s Day which is coming up this weekend! It takes 10 minutes from start to finish before enjoying this great egg dish!
Like most scrambled egg recipes, this one is easy to make. In the egg mixture 🥚, I like using some hot sauce just to give a little more personality to it. For the spinach, I use a generous cup of it. I don’t cut the stems from the leaves because I’m using baby spinach but if yours are tough, cut them.
When it comes to wilting the vegetable, I prefer sautéing it in butter. If I have to choose between oil or butter first thing in the morning, guess what I’m going for?… butter 🧈! After the spinach is cooked, it’s set aside unless there’s some liquid. In that case, it has to be drained in a colander.
In this Spinach & Ricotta Scrambled Eggs, there’s another great ingredient added and it’s ricotta cheese. Depending on the brand, it might need to be drained a little so you don’t end up with a “soupy” egg mixture. Check the night before making this dish to see if the cheese needs it or not.
This delicious and healthy Spinach & Ricotta Scrambled Eggs recipe should be on your menu soon. With a nice vibrant green color to it, it’s inviting plus you won’t get pinched on St. Patrick’s Day ☘! Serve it with fruits 🥝🍓 along with bacon and toast for a complete meal!
Bon Appétit! 🍽
Here are more scrumptious breakfast recipes for you to try… 😀
– Healthy Homemade Granola
– Soft Boiled Eggs
– Pancetta Vegetable Frittata
– Coconut Waffles
– Soufflé Mexican Omelet
– Whole Wheat Banana Muffins
– Breakfast Casserole
and for even more breakfast & brunch recipes 🍳🥞, click on this link… Recipe Category • Breakfast & Brunch
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Spinach & Ricotta Scrambled Eggs
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Ingredients
- 4 large free-range eggs, room temperature
- 1 tbsp. chives, chopped plus more for garnish tips & tricks
- 1/2 tsp. Italian seasoning see Recipe
- 1/2 tbsp. hot sauce of your choice, or to taste
- 1/4 tsp. ground Himalayan pink salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 2 tbsp. butter, divided
- 1 cup packed baby spinach leaves
- 1/2 cup ricotta cheese, drained if needed tips & tricks
Directions
- In a bowl, add eggs, chives, Italian seasoning, hot sauce, salt and pepper; whisk until blended and set aside.
- In a skillet over medium heat, add 1 tbsp. butter and when hot, add spinach. Wilt for about 2 minutes, stirring often. Transfer to a bowl or colander to drain if needed.
- In the same skillet, add remaining 1 tbsp. butter. When it starts sizzling, add the egg mixture and let them cook for about 15 seconds without stirring or until they begin to set. Using a spatula, move the mixture across the bottom and sides until it forms large, soft curds.
- Halfway through cooking, add ricotta cheese and spinach. Continue stirring until eggs thicken or there’s no liquid remaining.
- Divide between two warm plates and garnish with chives.
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