Scrambled Eggs With Ricotta and Broccolini

• 3 tablespoons extra-virgin olive oil
• 1 large bunch broccolini, roughly chopped
• Kosher salt and freshly ground pepper
• 8 large eggs, beaten
• 1/3 cup ricotta cheese
• 1/4 cup grated parmesan cheese
• Crusty bread, for serving (optional)

1. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat.
2. Add the broccolini, 2 tablespoons water, 1/4 teaspoon salt, and pepper to taste.
3. Cover and cook, stirring occasionally, until crisp-tender, about 6 minutes.
4. Transfer to a bowl.
5. Add the remaining 1 tablespoon olive oil to the skillet.
6. Add the eggs, 1/2 teaspoon salt, and pepper to taste and cook, stirring with a rubber spatula, until the eggs are just barely set, about 3 minutes.
7. Remove from the heat and stir in the broccolini and ricotta.
8. Sprinkle with the parmesan.
9. Serve with bread, if desired.
10. Per serving: Calories 335; Fat 25 g (Saturated 8 g); Cholesterol 451 mg; Sodium 633 mg; Carbohydrate 8 g; Fiber 1 g; Protein 19 g
11. Photograph by Antonis Achilleos

extravirgin olive oil, broccolini, kosher salt, eggs, ricotta cheese, parmesan cheese, crusty bread

Taken from www.foodnetwork.com/recipes/food-network-kitchens/scrambled-eggs-with-ricotta-and-broccolini-recipe.html (may not work)