Spinach-Ricotta Scramble

Ingredients

• 3 tsp olive oil divided
• 4 oz spinach leaves cleaned, drained and chopped
• 2 tbsp part-skim ricotta cheese
• 2 large eggs
• 3 tbsp low-fat milk
• Salt and pepper to taste
• 2 tbsp Parmesan cheese

Steps

1. Warm 1 tbsp of the oil in a medium nonstick skillet over medium heat.
2. Add spinach and sauté until it is wilted and most of the liquid is absorbed, stirring. Transfer to a medium bowl; stir in ricotta. Wipeout skillet.
3. Whisk eggs, milk, and salt and pepper. Add remaining 2 tsp oil to a pan, still over medium heat.
4. Cook eggs for 2 to 3 minutes until eggs just begin to set into large curds yet are still moist, stirring gently and constantly. Remove from heat and fold in spinach mixture.
5. Return skillet to medium heat and cook about 30 seconds, until warmed through and of desired consistency.
6. Season with salt and pepper, sprinkle with Parmesan and serve immediately.