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servings
Eggs with Spinach and Ricotta
Prep Time:
5
minutes
minutes
Cook Time:
5
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
1
Serving
Author:
Nick Evans
Scrambled eggs mixed with chopped spinach and ricotta cheese makes a quick and filling breakfast.
Equipment
1
Small Skillet
Ingredients
2
large eggs
1
Cup
fresh spinach
,
chopped
⅓
Cup
ricotta cheese
1
Teaspoon
olive oil
Pinch
of salt and pepper
Hot sauce
,
opt.
Instructions
Chop spinach well. Scramble eggs and mix in ricotta cheese.
In a nonstick skillet, add a drizzle of oil and heat over medium heat.
Add spinach and cook until lightly wilted, about 30 seconds.
Add eggs and turn heat down to low.
Cook, stirring constantly, until the eggs are set but not firm. You want them to still be nice and fluffy.
Serve with hot sauce or just a pinch of salt and pepper.
Nutrition
Serving:
1
plate
|
Calories:
311
kcal
|
Carbohydrates:
4
g
|
Protein:
21
g
|
Fat:
23
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
0.03
g
|
Cholesterol:
369
mg
|
Sodium:
218
mg
|
Potassium:
375
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
3653
IU
|
Vitamin C:
8
mg
|
Calcium:
249
mg
|
Iron:
3
mg