Spinach and ricotta scramble
This Spinach and Ricotta Scramble is a nutritious breakfast featuring creamy ricotta cheese and fresh spinach mixed with scrambled eggs. It's quick to prepare and packed with protein, making it a healthy start to your day.
Cook time 8 min
Prep time 5 min
Ingredients:
1 short spray cooking spray oil1 cup spinach
1 dash salt
1 dash black pepper
1 egg
3 tbsp ricotta cheese
This Spinach and Ricotta Scramble is a quick, easy, and nutritious breakfast option. Packed with protein and vitamins, it’s perfect for starting your day on a healthy note. Combining creamy ricotta with fresh spinach and the savory flavor of eggs, this dish will become a breakfast staple.
Instructions:
- Wash and dry the spinach thoroughly. Roughly chop if the leaves are large.
- Crack the egg into a small bowl and whisk until well combined.
- Heat a non-stick skillet over medium heat and lightly coat with cooking spray oil.
- Add the spinach to the skillet. Stir frequently until the spinach wilts, which should take about 2-3 minutes.
- Once the spinach is wilted, push it to one side of the skillet.
- Pour the whisked egg into the other side of the skillet.
- Allow it to sit for a moment until it starts to set, then gently scramble the egg by pushing it around with a spatula. Incorporate the spinach into the egg as it cooks.
- When the egg is mostly cooked but still slightly runny, add the ricotta cheese.
- Gently fold the ricotta into the eggs and spinach, allowing the cheese to warm and soften slightly.
- Season the scramble with a dash of salt and pepper to taste.
- Stir everything together to ensure an even distribution of seasoning and cheese.
- Once the eggs are fully cooked to your liking and the ricotta is creamy and well-mixed, remove the skillet from heat.
- Serve immediately, alone or with a slice of toasted bread.
With minimal ingredients and maximum flavor, this Spinach and Ricotta Scramble is an excellent go-to recipe for busy mornings or a quick nutritious meal at any time of the day. Enjoy the tender spinach and creamy ricotta, perfectly seasoned to delight your taste buds.
Spinach and ricotta scramble FAQ:
The spinach should wilt in about 2-3 minutes. After adding the egg, it typically takes another 2-3 minutes to cook until the egg is fully set, depending on your heat level.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving.
You can substitute ricotta with cottage cheese or cream cheese for a different flavor and texture. Adjust seasoning as needed since these cheeses can vary in saltiness.
The eggs are done when they are no longer runny and are fully set but still moist. They should appear slightly creamy due to the ricotta.
A medium non-stick skillet (around 8-10 inches) works best, as it provides enough room to cook the spinach and eggs without overcrowding.
Cooking Tips:
- Use fresh spinach for the best flavor and texture. If using frozen spinach, make sure to thaw and drain it well to avoid excess water.
- For a fluffier scramble, whisk the egg thoroughly before cooking.
- Add a splash of milk or cream to the egg mixture for extra creaminess.
- Feel free to add additional herbs like basil or thyme for an extra layer of flavor.
- Serve the scramble on whole-grain toast or alongside a fresh fruit salad for a complete meal.
Nutrition Facts
1 ServingsCalories 160kcal
Protein 13g
Carbohydrates 3.85g
Fiber 0.51g
Sugar 0.38g
Fat 10g
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