Soft Scrambled Egg and Ricotta Toast
- 2 eggs, slightly beaten
- 1 teaspoon chopped fresh chives or spring garlic
- 1/8 teaspoon kosher salt
- 1 teaspoon butter
- 2 tablespoons part-skim ricotta
- 1 slice whole grain bread, toasted
- Chopped fresh chives (optional)
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.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.