Goooood morning guys! I seriously feel like a genius with this one lol. I eat eggs every day. I just love them! I especially love creamy/cheesy eggs. Cheese makes everything better.
I’ve been trying to think of ways to use up the rest of the ricotta cheese other than putting it on my pasta. It turns out that ricotta is pretty versatile. It can be done up sweet on a grilled peach with a honey drizzle or more savory like this recipe.
I was so excited to make breakfast when I woke up this morning. It took me probably an extra minute too. Who doesn’t love fast/easy recipes?!
Okay so here it is!
You will need:
2 large eggs, 1 oz (aprx 2 tbsp) whole milk ricotta cheese, non-stick cooking spray, everything but the bagel seasoning or just salt and pepper.
Optional: 2 slices of bread, Low-cal butter spray. I use I Can’t Believe It’s Not Butter spray version.
Start by scrambling your eggs, measuring out your ricotta, and prep your bread for toast. I toasted mine in the pan after spraying both sides with the butter. **If you are doing this, make sure your bread is buttered during the prepping process.
- Heat your pan and use non-stick cooking spray. Wait for the bubbles to disappear and your pan is hot. Then pour in eggs like you’re making normal scrambled eggs.
- Cook over a low heat so they don’t burn! I hate burnt eggs.
- Stir eggs to scramble them with a rubber spatula.
- Between scramble stirring, make your toast! If you are doing this on the stove like I did, have a separate pan hot then toast each side.
- Once eggs are cooked and fluffy, stir in the ricotta cheese so it can melt.
- Top your toast with the cheesy eggs and everything but the bagel seasoning or salt and pepper. I recommend the EBTB seasoning though.
I’m looking forward to having this again! It was filling, light, and so easy to make.
Are you a savory person or a sweet person?
I’m mostly sweet but but sometimes I just need that savory to hit the spot.
