Real Recipes From Real Home Cooks ®

spinach and ricotta scrambled eggs

Recipe by
Francine Lizotte
Surrey South, BC

With tasty ingredients, this egg recipe is a great way to start your day or to celebrate St. Patty’s Day!

yield 2 serving(s)
prep time 5 Min
cook time 5 Min
method Stove Top

Ingredients For spinach and ricotta scrambled eggs

  • 4 lg
    free-range eggs, room temperature
  • 1 Tbsp
    chives, chopped, plus more for garnish
  • 1/2 tsp
    Italian seasoning
  • 1/2 Tbsp
    hot sauce of your choice, or to taste
  • 1/4 tsp
    ground Himalayan pink salt, or to taste
  • 1/2 tsp
    freshly ground black pepper, or to taste (I always use mixed peppercorns)
  • 2 Tbsp
    butter, divided
  • 1 c
    packed baby spinach leaves
  • 1/2 c
    ricotta cheese (drained, if needed)

How To Make spinach and ricotta scrambled eggs

  • 1
    In a bowl, add eggs, chives, Italian seasoning, hot sauce, salt and pepper; whisk until blended and set aside.
  • 2
    In a skillet over medium heat, add 1 tbsp. butter and when hot, add spinach. Wilt for about 2 minutes, stirring often. Transfer to a bowl or colander to drain if needed.
  • 3
    In the same skillet, add remaining 1 tbsp. butter. When it starts sizzling, add the egg mixture and let them cook for about 15 seconds without stirring or until they begin to set. Using a spatula, move the mixture across the bottom and sides until it forms large, soft curds.
  • 4
    Halfway through cooking, add ricotta cheese and spinach. Continue stirring until eggs thicken or there’s no liquid remaining.
  • 5
    Divide between two warm plates and garnish with chives.
  • 6
    To view this delicious breakfast item on YouTube, click on this link >>>