January 1, 2010 by Johanna Burani
Italians don’t really eat eggs for breakfast but we do, whether we are in Morristown (New Jersey) or in Nimis (Friuli). Adding in some ricotta is a terrific way to fortify eggs with calcium, making this recipe a perfect choice for a simple, wholesome breakfast. In all honesty, these eggs taste so much better when I make them in Italy. I’m sure the freshly made ricotta from the local dairy farm has much to do with it!
- 4 large eggs
- 1 cup egg substitute
- ¼ cup light ricotta
- 2 tbsp. grated parmigiano cheese
- 2 tbsp. chopped fresh chives
- salt/pepper to taste
- Whisk together all the ingredients in a medium-sized mixing bowl.
- Evenly cover a medium-sized frying pan with vegetable spray. Heat over medium flame until surface is hot.
- Add the egg mixture and begin to stir for about 2 minutes from the outside to the center with a wooden spoon. Lower the heat if necessary to assure uniform cooking. Serve immediately.