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Spinach & Ricotta Scrambled Eggs

Name: Spinach & Ricotta Scrambled Eggs
Prep time: 15

(35 votes, average: 4.31 out of 5)

15 min prep

3 servings

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6 ingredients

I love scrambled eggs in all their forms and this version is particularly good. The ricotta in these spinach & ricotta scrambled eggs offers a creamy alternative to the usual heavy cream that French...

5 large eggs
1 tablespoon finely chopped scallion, white and light green parts only
Salt and freshly ground pepper, to taste
1 teaspoon plus 1 tablespoon olive oil or butter
4 cups loosely packed spinach leaves, washed and roughly chopped
½ cup ricotta cheese

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Nutrition Facts

Calories

255 cals

Fat

19 g

Saturated Fat

7 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

9 g

Carbohydrates

4 g

Sugar

1 g

Fiber

1 g

Protein

16 g

Sodium

403 mg

Directions

In a medium bowl, whisk together the eggs, scallion, a generous pinch of salt and freshly ground black pepper.
In a wide skillet, heat 1 teaspoon of oil or butter, over medium-high heat. Add the spinach and cook, stirring, until just wilted, about 1 minute. Pour the spinach into a colander, and press to let liquid drain.
In the same skillet, heat the remaining 1 tablespoon of oil or butter over medium-low heat. Add the egg mixture, and stir continuously with a heatproof spatula. Cook, stirring for 2 minutes, then add in the drained spinach and stir for another minute. The eggs should be just cooked. Turn off the heat and stir in the ricotta. Taste for salt and serve immediately with whole grain toast, or white bread toast if you are following a bland diet.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.