Time: 20 min.
Complexity: easily
Servings: 4

Add a little ricotta to your scrambled eggs for an even more tender and velvety texture, and broccolini will fill them with healthy fiber, creating a filling and delicious breakfast that will keep you energized for hours. Serve with bread.

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 large bunch broccolini, coarsely chopped
• 8 large eggs, beaten
• 1/3 cup ricotta
• 1/4 tbsp. grated parmesan
• Crustless bread, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, broccolini, ricotta cheese, Parmesan cheese

We recommend

Preparation:

Step 1
• In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add the broccolini, 2 tablespoons water, 1/4 teaspoon salt, and season with pepper to taste. Cover and cook, stirring occasionally, until the broccolini is crisp-tender, about 6 minutes. Transfer to a bowl.
Step 2
• Add the remaining 1 tablespoon of olive oil to the skillet. Add the eggs, 1/2 teaspoon of salt, and pepper to taste. Cook, stirring with a silicone spatula, until the eggs are just set, about 3 minutes. Remove from heat and stir in the broccolini and ricotta. Sprinkle with Parmesan cheese. Serve with bread, if desired.

Votes: 1