Scrambled Eggs With Ricotta and Broccolini

By barbie24

Calories: 335; Fat: 25g; Protein: 19g; Carbs: 8g; Fiber: 1g; Cholesterol: 451mg; Sodium: 633mg

* Serving size: 1 cup

* NOTE: Broccolini is sometimes labeled as baby broccoli

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)

Details

Servings 4
Cooking time 20mins
Adapted from foodnetwork.com

Preparation

Step 1

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.