1/4 cup ricotta
1/4 cup cooked asparagus cut 2-3" long
2 eggs
1 Tbs milk
Salt & pepper to taste
Blend eggs, milk and salt & pepper. Drop dollops of ricotta in nonstick pan over medium-high heat. Add asparagus and then the egg mixture. With a spatula, carefully scrape cooked eggs away from the cooking surface and tilt to let runny eggs fill in the gaps. Try not to over stir so the ricotta has a chance at staying together. I like mine "wet" so I leave it slightly milky. This was a nice change for my usual eggs!
No comments:
Post a Comment