Description
This Ricotta Scramble is a creamy and flavorful breakfast dish combining fluffy scrambled eggs with rich whole-milk ricotta and nutrient-packed spinach. Served with toasted crusty sourdough and topped with freshly grated Parmesan and optional crushed red pepper flakes, it offers a balanced and delicious start to your day.
Ingredients
Scale
Egg Mixture
- 2 large eggs
- Kosher salt, to taste
- 1 tablespoon vegetable oil
- 1/4 cup whole-milk ricotta
- 1/4 cup frozen chopped spinach, thawed and drained
To Serve
- 1 slice crusty sourdough bread, toasted
- Freshly grated Parmesan, for topping
- Crushed red pepper flakes, for sprinkling (optional)
Instructions
- Prepare spinach: Thaw and thoroughly drain the frozen chopped spinach to remove excess water, ensuring the scramble won’t become watery.
- Beat eggs: In a bowl, whisk together the 2 large eggs with a pinch of kosher salt until well combined.
- Heat oil: In a nonstick skillet over medium heat, warm 1 tablespoon of vegetable oil until shimmering.
- Cook eggs: Pour the beaten eggs into the skillet and let them start to set for a few seconds, then gently stir with a spatula to begin scrambling.
- Add ricotta and spinach: When the eggs are partially cooked but still soft, spoon in 1/4 cup of whole-milk ricotta and the drained spinach, folding gently to mix without overcooking.
- Finish cooking: Continue to cook until the eggs are softly set and creamy but not dry, removing the pan from heat just before they are fully firm.
- Serve: Transfer the scramble to a plate, top with freshly grated Parmesan and a sprinkle of crushed red pepper flakes if desired. Serve alongside a warm toasted slice of crusty sourdough bread.
Notes
- For a dairy-free alternative, substitute ricotta with a plant-based cheese or omit it entirely.
- Ensure spinach is well-drained to prevent excess moisture in the scramble.
- Use fresh eggs for best texture and flavor.
- Adjust seasoning with salt and pepper according to taste.
Keywords: ricotta scramble, scrambled eggs, spinach, breakfast, ricotta cheese, sourdough toast, easy breakfast, creamy eggs