Look for bags of prewashed baby spinach — then you don't have to wash or chop the leaves.
Tip: To assure that the eggs turn out a soft, fluffy scramble, wait until the very end to add the spinach-ricotta mixture.
Ingredients
- 3 tsp olive oil, divided
- 4 oz spinach leaves, cleaned, drained and chopped
- 2 Tbsp part-skim ricotta cheese
- 2 large eggs
- 3 Tbsp skim or low-fat milk
- Salt and pepper
- 2 Tbsp Parmesan cheese
Instructions
- Warm 1 tsp of the oil in medium nonstick skillet over medium heat. Add spinach and sauté until it is wilted and most of liquid is absorbed, stirring. Transfer to a medium bowl; stir in ricotta. Wipe out skillet.
- Whisk eggs, milk, and salt and pepper. Add remaining 2 tsp oil to pan, still over medium heat. Cook eggs 2 to 3 minutes, until eggs just begin to set into large curds yet are still moist, stirring gently and constantly. Remove from heat and fold in spinach mixture.
- Return skillet to medium heat and cook about 30 seconds, until warmed through and of desired consistency. Season with salt and pepper, sprinkle with Parmesan, and serve immediately.
Serves 1.
Nutritional Information
- 1 serving = 350 calories
- Protein: ½ serving
- Vitamin C: 1 serving
- Calcium: 1 serving
- Green/yellow vegetable: 1 serving
- Fat: 1 serving
- Iron: some
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