Scrambled Eggs With Ricotta and Broccolini

1. 1

   Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat.

2. 2

   Add the broccolini, 2 tablespoons water, 1/4 teaspoon salt, and pepper to taste.

3. 3

   Cover and cook, stirring occasionally, until crisp-tender, about 6 minutes.

4. 4

   Transfer to a bowl.

5. 5

   Add the remaining 1 tablespoon olive oil to the skillet.

6. 6

   Add the eggs, 1/2 teaspoon salt, and pepper to taste and cook, stirring with a rubber spatula, until the eggs are just barely set, about 3 minutes.

7. 7

   Remove from the heat and stir in the broccolini and ricotta.

8. 8

   Sprinkle with the parmesan.

9. 9

   Serve with bread, if desired.

10. 10

    Per serving: Calories 335; Fat 25 g (Saturated 8 g); Cholesterol 451 mg; Sodium 633 mg; Carbohydrate 8 g; Fiber 1 g; Protein 19 g

11. 11

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.

No additional tips available.