Scrambled Eggs With Ricotta and Broccolini (Food Network Kitchens) |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Ingredients:
3 tablespoons extra-virgin olive oil |
1 large bunch broccolini, roughly chopped |
kosher salt and freshly ground pepper |
8 large eggs, beaten |
1/3 cup ricotta cheese |
1/4 cup grated parmesan cheese |
crusty bread, for serving (optional) |
Directions:
1. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the broccolini, 2 tablespoons water, 1/4 teaspoon salt, and pepper to taste. Cover and cook, stirring occasionally, until crisp-tender, about 6 minutes. Transfer to a bowl.
2. Add the remaining 1 tablespoon olive oil to the skillet. Add the eggs, 1/2 teaspoon salt, and pepper to taste and cook, stirring with a rubber spatula, until the eggs are just barely set, about 3 minutes. Remove from the heat and stir in the broccolini and ricotta. Sprinkle with the parmesan. Serve with bread, if desired.
3. Per serving: Calories 335; Fat 25 g (Saturated 8 g); Cholesterol 451 mg; Sodium 633 mg; Carbohydrate 8 g; Fiber 1 g; Protein 19 g
4. Photograph by Antonis Achilleos
|
|