Brunch

Scrambled Eggs with Ricotta and Chives is for Breakfast.

Scrambled Eggs with Ricotta and Chives takes several minutes to prepare.

Scrambled Eggs with Ricotta and Chives takes several minutes to cook.

Scrambled Eggs with Ricotta and Chives makes 2 servings.

The ingredients for Scrambled Eggs with Ricotta and Chives are:

Nonstick cooking spray
2 leggs
1/2 C Egg whites
1 tablespoon chopped fresh chives
1/4 teaspoon fleur de sel or coarse kosher salt plus more for sprinkling
1/2 cup fresh ricotta cheese, part skim
2 whole wheat english muffins, toasted (optional, not included in NI)
Whole chives (optional)

Here is how you make Scrambled Eggs with Ricotta and Chives:

Whisk eggs, egg whites, chopped chives, and 1/4 teaspoon salt in medium bowl until well blended. Heat heavy medium nonstick skillet over medium heat. Coat with nonstick cooking spray, add eggs and stir with heatproof silicone spatula until eggs are almost cooked but still runny in parts, tilting skillet and stirring with spatula to allow uncooked portion to flow underneath, about 2 minutes. Remove from heat. Add ricotta and stir just until incorporated but clumps of cheese are still visible.Sprinkle with more salt and pepper. Garnish with whole chives, if desired.Serve over toasted English muffins if desired.Serves 2Number of Servings: 2Recipe submitted by SparkPeople user MRS243.

The nutritional information for Scrambled Eggs with Ricotta and Chives is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 176.9

• Total Fat: 9.3 g
• Cholesterol: 181.9 mg
• Sodium: 473.5 mg
• Total Carbs: 4.2 g
• Dietary Fiber: 0.0 g
• Protein: 18.5 g

The dietary needs meet for Scrambled Eggs with Ricotta and Chives is Vegetarian