Almost Wordless Wednesday: Scrambled Eggs with Ricotta and Spinach

This is a high protein (14 grams for the eggs plus 10 grams for the ricotta = 24 grams), very tasty egg dish. It was inspired by a recipe in Nigel Slater’s new book Notes from the Larder: A Kitchen Diary with Recipes (I could spend hours at a time reading this book by the way…it’s fabulous). This is an incredibly simple recipe: just whisk 2 eggs with 1/2 cup ricotta (store-bought or make your own and cook in a pan with a little butter until the eggs are as set as you like. I added a handful of baby spinach and a little fresh thyme while the eggs were cooking, too…very yummy with a little homemade hot sauce on top.

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