Everyone says "Breakfast is the most important meal of the day" but in reality its often the most neglected meal of the day. Its so common to be rushing out of the house and just grab a bagel on the go or drink a cup of coffee and pretend that caffeine is a proper food group. I fall victim to that trap all the time! But every time I set aside that 15 minutes to make a satisfying breakfast, I am that much more ready to conquer the day and its so worth resisting the snooze button. What's 15 more minutes of sleep compared to my delicious Spinach Ricotta Scrambled Eggs?!
You begin by whipping a couple of eggs with salt, pepper, and a dash of milk.
Once the eggs have begun to cook just slightly, add a couple scoops of ricotta cheese. Mmm ricotta, nothing beats its creamy texture. What I like most about adding ricotta into eggs is that it doesn't overwhelm the eggs like many other stronger cheeses...for example when you add cheddar cheese into scrambled eggs it changes the taste into a much heavier, cheesier breakfast (which is delicious as well) but ricotta cheese just makes the scrambled eggs even fluffier with just a hint of cheesy goodness.
Then add some fresh baby spinach leaves. No need to even chop-I just roughly tear the leaves with my fingers! Make sure to add more than you think because spinach always wilts down so much.
Now all that's necessary is to have a little patience and make sure to scramble your eggs low and slow (see my
Breakfast Quesadilla post for my tips on how to make perfect scrambled eggs)
And in a couple of minutes you have a generous portion of light, fluffy, melt in your mouth spinach scrambled eggs packed with protein, antioxidants, and iron.
I like to pair mine with crunchy wheat sourdough toast and some fruit.
Takes just as much time as driving to your local coffee shop and is a hundred times more delicious and nutritious!
PS...Once you have these ingredients in your fridge you are all set for my round two recipe of Baked Spinach Ziti that I will be posting soon...as if you needed more of a reason make this for breakfast tomorrow ;)
Spinach Ricotta Scrambled Eggs
(serves 2)
5 eggs
1 tablespoon milk
2-3 tablespoons ricotta cheese
1 tablespoon butter
1 large handful of baby spinach leaves
salt and pepper
Beat the eggs with milk, salt, and pepper. Add to a buttered pan over low to medium low heat and stir frequently breaking up the curds as they form with a rubber baking spatula. Once the eggs are just slightly cooked, add ricotta cheese and stir to mix throughout. Next tear small pieces of spinach with your hands (or chop) and add to eggs. Remove from heat when eggs are soft and creamy but no longer runny.
