Spinach & Ricotta Scrambled Eggs | Cook For Your Life
Spinach & Ricotta Scrambled Eggs - Huevos Revueltos con Espinaca y Ricotta - Cook For Your Life- anti-cancer recipes

Spinach & Ricotta Scrambled Eggs

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 3 servings
Carrot Icon for Number of Ingredients Size 6 ingredients

I love scrambled eggs in all their forms and this version is particularly good. The ricotta in these spinach & ricotta scrambled eggs offers a creamy alternative to the usual heavy cream that French...


Ingredients


  • 5 large eggs
  • 1 tablespoon finely chopped scallion, white and light green parts only
  • Salt and freshly ground pepper, to taste
  • 1 teaspoon plus 1 tablespoon olive oil or butter
  • 4 cups loosely packed spinach leaves, washed and roughly chopped
  • ½ cup ricotta cheese
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Nutrition Facts

Calories

255 cals

Fat

19 g

Saturated Fat

7 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

9 g

Carbohydrates

4 g

Sugar

1 g

Fiber

1 g

Protein

16 g

Sodium

403 mg

Directions

  1. In a medium bowl, whisk together the eggs, scallion, a generous pinch of salt and freshly ground black pepper.
  2. In a wide skillet, heat 1 teaspoon of oil or butter, over medium-high heat. Add the spinach and cook, stirring, until just wilted, about 1 minute. Pour the spinach into a colander, and press to let liquid drain.
  3. In the same skillet, heat the remaining 1 tablespoon of oil or butter over medium-low heat. Add the egg mixture, and stir continuously with a heatproof spatula. Cook, stirring for 2 minutes, then add in the drained spinach and stir for another minute. The eggs should be just cooked. Turn off the heat and stir in the ricotta. Taste for salt and serve immediately with whole grain toast, or white bread toast if you are following a bland diet.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society