Spinach & Ricotta Scrambled Eggs
With tasty ingredients, this Spinach & Ricotta Scrambled Eggs is a great way to start your day or to celebrate St. Patty’s Day!
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.