Spinach-Ricotta Scramble
Ingredients
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3 tsp olive oil divided
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4 oz spinach leaves cleaned, drained and chopped
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2 tbsp part-skim ricotta cheese
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2 large eggs
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3 tbsp low-fat milk
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Salt and pepper to taste
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2 tbsp Parmesan cheese
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Warm 1 tbsp of the oil in a medium nonstick skillet over medium heat.
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Add spinach and sauté until it is wilted and most of the liquid is absorbed, stirring. Transfer to a medium bowl; stir in ricotta. Wipeout skillet.
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Whisk eggs, milk, and salt and pepper. Add remaining 2 tsp oil to a pan, still over medium heat.
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Cook eggs for 2 to 3 minutes until eggs just begin to set into large curds yet are still moist, stirring gently and constantly. Remove from heat and fold in spinach mixture.
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Return skillet to medium heat and cook about 30 seconds, until warmed through and of desired consistency.
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Season with salt and pepper, sprinkle with Parmesan and serve immediately.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.