SCRAMBLED EGGS WITH RICOTTA AND BROCCOLINI

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Scrambled Eggs With Ricotta and Broccolini image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
1 large bunch broccolini, roughly chopped
Kosher salt and freshly ground pepper
8 large eggs, beaten
1/3 cup ricotta cheese
1/4 cup grated parmesan cheese
Crusty bread, for serving (optional)

Steps:

  • Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the broccolini, 2 tablespoons water, 1/4 teaspoon salt, and pepper to taste. Cover and cook, stirring occasionally, until crisp-tender, about 6 minutes. Transfer to a bowl.
  • Add the remaining 1 tablespoon olive oil to the skillet. 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. Remove from the heat and stir in the broccolini and ricotta. Sprinkle with the parmesan. Serve with bread, if desired.

Malik Shahbaz Ali
a@hotmail.com

I was pleasantly surprised by how much I enjoyed these scrambled eggs. The ricotta and broccolini were a great combination.


TheBlackonslaught
theblackonslaught@hotmail.co.uk

These eggs were so good! I'm definitely going to be making them again.


Dame Gabisa
g85@yahoo.com

I'm not a huge fan of ricotta, but I thought it worked well in this dish. The broccolini was a nice touch, too.


zerihun kebede
kzerihun30@hotmail.com

These eggs were delicious! I loved the creamy texture of the ricotta and the crunch of the broccolini.


Sisipho Kotso
ks52@yahoo.com

The ricotta and broccolini were great additions to these scrambled eggs. I'll definitely be making them again.


Nawab ghulam hussain Jharki
jharki_n53@hotmail.fr

This dish was easy to make and very tasty. I would definitely recommend it.


Rosa Pantera
rosap@hotmail.fr

Overall, I thought this was a good recipe. The eggs were cooked perfectly, and the ricotta and broccolini added a nice touch.


Omar Naguib
o_n@hotmail.co.uk

I found this recipe to be a bit bland. I think it would have been better with some additional seasoning.


Bilal Mahesar
b.m@gmail.com

These eggs were a bit too runny for my taste, but the flavor was still good.


Lydia Morris
morrisl80@hotmail.com

I've never had scrambled eggs with ricotta and broccolini before, but I'm so glad I tried this recipe. It's a new favorite!


Angela Strawn
strawnangela51@aol.com

These eggs were so fluffy and flavorful. I'll definitely be making them again.


Yapage Priyarathna
priyarathnayapage@hotmail.com

This was a great way to use up leftover ricotta and broccolini. I added some chopped sun-dried tomatoes, and it was perfect.


Sarfaraz Chandio
s_chandio16@gmail.com

I'm not usually a fan of scrambled eggs, but this recipe changed my mind. The ricotta and broccolini made them so flavorful and satisfying.


Oluwafemi Sunday
sunday@yahoo.com

This dish was easy to make and turned out great! I used fresh broccolini from my garden, and it was delicious.


Qasim Qasim
q-q22@gmail.com

These scrambled eggs were delightful! The ricotta added a creamy richness, and the broccolini gave it a nice crunch. I also loved the pop of flavor from the lemon zest.