*Scrambled eggs*
with spinach and ricotta
Ingredients
4 medium high-welfare eggs
1/2 cup / 60g fresh ricotta cheese
1 small bunch spinach leaves
Drizzle olive oil
Salt and freshly-ground pepper to taste
Small bunch chives, chopped (optional)
Directions
Melt the olive oil into a nonstick pan and bring to a medium heat.
Meanwhile, whisk the eggs with a small pinch of salt until they are thoroughly combined and creamy.
Pour the eggs into the centre of the pan, quickly followed by the spinach. Using a rubber spatula, stir continuously but gently, moving the pan to allow the uncooked egg to set.
Remove from the heat when it’s cooked to your liking and add the ricotta, folding the mixture until fully incorporated.
Serve hot with a sprinkle of freshly-ground pepper and some fresh chopped chives.
