Spinach and ricotta broken eggs

The Scramble Method

The real key to good scrambled eggs is actually low heat. The eggs don’t need a lot of heat to cook and that gives you much better control while they cook. The result will be really moist, fluffy eggs.

The other important thing is starting with really good ingredients.

If you’re using greens like spinach make sure to chop them up pretty finely so they kind of melt into the eggs.

For spinach, I just ran my knife through it a few times.

The Ricotta

I tried something new this time that I wasn’t entirely sure would work. As I scrambled my eggs, I added my ricotta into the eggs!

I figured that as the eggs slowly cooked, the ricotta would melt a bit and keep the eggs moist and flavorful.

This worked like a charm! Just be sure to scramble up the ricotta so you don’t have one big chunk in the bowl.

Cooking the scramble

In a small nonstick pan, add a drizzle of oil and all the spinach. Obviously adjust the pan size if you’re multiplying the servings.

Cook this over medium heat until the spinach just starts to wilt, maybe 30 seconds.

Then turn the heat down to low. Add the egg/ricotta mixture and cook, stirring continuously.

Obviously it will take a bit longer if you cook the eggs over low instead of blazing heat, but the results will be a lot better. My eggs took about 3-4 minutes to cook. We aren’t talking hours here people.

And the results were perfectly fluffy and delicious.