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.
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