Soft Scrambled Egg and Ricotta Toast
Adding ricotta to scrambled eggs makes for an extra creamy and rich breakfast dish served on crunchy whole grain toast.
Ingredients
- 2 eggs, slightly beaten
- 1 teaspoon chopped fresh chives or spring garlic
- 1/8 teaspoon kosher salt
- 1 teaspoon butter
- 2 tablespoons cheese, part-skim Ricotta
- 1 slice whole grain bread, toasted
- Chopped fresh chives (optional)
Nutrition Information
Serving size: 1 toast and eggs
Calories: 280
Carbohydrate: 13g (4%)
Protein: 18g (36%)
Total Fat: 18g (28%)
Saturated Fat: 8g (40%)
Trans Fat: 0g
Cholesterol: 390mg (130%)
Sodium: 400mg (17%)
Dietary Fiber: 2g (8%)
Calcium: 10%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
In small bowl whisk together eggs, 1 teaspoon chives and salt.
In small nonstick skillet heat butter until melted. Pour in egg mixture. Stir to create appearance of soft curds. Cook for 1 minute. Stir in ricotta cheese. Continue cooking and stirring until eggs are soft and creamy.
Scoop egg mixture onto toast. Sprinkle with additional chives (if desired). Serve immediately.
Recipe Review (1)
Delicious breakfast