The Girl Who Ate Everything · by Christy Denney★ 5.0 (6)
Ricotta Eggs
NUTRITION · PER SERVING20M COOK
CAL 9%·PRO 25%
CARBS 3G8% OF CAL
0G FIBER0G ADDED0G INTRINSIC2G OTHER1G TOTAL SUGAR
FAT 13G64% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy scrambled eggs with ricotta, topped with Pecorino cheese and red pepper. A simple but elegant breakfast dish.
mainamericanegg disheggs🍳 skilletgluten freevegetarian
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon butter or olive oil
- 6 large eggs, whisked
- 1/3 cup whole milk ricotta cheese
- 2 tablespoons Pecorino cheese ((grated Parmesan can be substituted))
- crushed red pepper to taste
- green onions to taste
At a glance
PER SERVING · TIME 20M
CAL 9%·PRO 25%
CARBS 3G8% OF CAL
0G FIBER0G ADDED0G INTRINSIC2G OTHER1G TOTAL SUGAR
FAT 13G64% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 159mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 176mg
- Calcium
- 120mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 159MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.