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home I might just eat his :) Now I’m looking forward to making the spinach ricotta meatballs…, Your email address will not be published. 1) Chop spinach well.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