Scrambled Eggs With Ricotta And Spinach Recipe – Easy Low Carb & Vegetarian Breakfast Ideas – with the video tutorial.
Scrambled Eggs With Ricotta And Spinach
These scrambled eggs with ricotta and spinach make a lovely low carb and high protein breakfast recipe that’s super speedy – you can have breakfast in the table in mere minutes.
When you’re looking for a vegetarian flavor combination to start your day with, you can’t go past the classic ricotta and spinach.
Spinach and ricotta cheese work well together in loads of recipes – including these fluffy scrambled eggs.
You could of course enjoy the protein rich meal as a speedy lunch or breakfast for dinner meal as is or with a side salad.
How To Make Fluffy Scrambled Eggs
The secret to perfectly fluffy scrambled eggs is, in this instance, whisking ricotta cheese through the scrambled egg batter.
I also like to whisk a tablespoon or so of cream to the scrambled egg batter, for extra creamy eggs. You can choose to include more if you like.
I’ve kept it simple with just nutritious spinach, but you could also add in chopped tomatoes, chives, sauteed onion, garlic, kale or any other vegetables you like.
You could also finish off the dish with a sprinkling of grated cheese, parmesan (or a vegetarian alternative) or nutritional yeast for extra nutrition and to add a further cheesy element to your breakfast plate.
Scrambled Eggs With Ricotta & Spinach Recipe
- 2-3 Eggs, Per Person
- 1-2 Tablespoons Ricotta Cheese
- 1 Tablespoon Cream (optional)
- Salt & Pepper, to taste
- Spinach, washed
- Butter or Coconut Oil, for frying
- Melt butter or coconut oil in a frying pan.
- Whisk eggs, ricotta cheese, (optional) cream and salt & pepper, together in a bowl.
- When the frying pan is hot, pour in the scrambled eggs mixture.
- Scramble continuously with a spatula, until almost done.
- Add in the spinach and toss.
- Cook until the spinach has wilted and scrambled eggs are creamy and cooked to your liking.
- Serve immediately, as is or topped with cheese or nutritional yeast.
This makes such a hearty and nutritionally balanced breakfast that’s rich in protein and perfect for when you’re wanting a meat free way to start your day.
Scrambled Eggs With Ricotta And Spinach
Scrambled Eggs With Ricotta And Spinach Recipe – Easy Low Carb & Vegetarian Breakfast Ideas – with the video tutorial.
Ingredients
- 2-3 Eggs, Per Person
- 1-2 Tablespoons Ricotta Cheese
- 1 Tablespoon Cream (optional)
- Salt & Pepper, to taste
- Spinach, washed
- Butter or Coconut Oil, for frying
Instructions
- Melt butter or coconut oil in a frying pan.
- Whisk eggs, ricotta cheese, (optional) cream and salt & pepper, together in a bowl.
- When the frying pan is hot, pour in the scrambled eggs mixture.
- Scramble continuously with a spatula, until almost done.
- Add in the spinach and toss.
- Cook until the spinach has wilted and scrambled eggs are creamy and cooked to your liking.
- Serve immediately, as is or topped with cheese or nutritional yeast.
Nutrition Information:
Amount Per Serving: Calories: 123
Recipe Video Tutorial
Here’s the video where you can watch the simple breakfast being prepared, step by step. Hit play below or click here to watch on YouTube.
More Easy Low Carb Breakfast Ideas:
Vegetarian Breakfast Casserole
For even more Keto Breakfast Inspiration check out Breakfast in 5 – you’ll get 30 low carb breakfasts, all with up to 5 net carbs, 5 ingredients and 5 easy steps. Click here to learn more!
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Disclaimer – this post is meant for informational post only and should not be construed as medical advice. Please consult with your health professional before making any dietary changes.
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