Ricotta Scrambled Egg Bruschetta
Light and easy, this EB scrambled egg bruschetta is perfect for breakfast on-the-go
Make This Recipe
Ingredients
- 1 Eggland's Best egg (large)
- 2 tablespoons ricotta
- salt and pepper to taste
- 1/4 cup arugula
- 1 slice italian bread
- drizzle with olive oil
Preparation
Toast 1 slice of Italian bread.
Meanwhile, beat egg in a medium bowl with salt and pepper until blended.
Heat a butter in a small nonstick skillet over medium heat until hot.
Pour in egg mixture and lower heat. As eggs begin to set, gently pull eggs across the pan with a spatula.
Take your toasted piece of italian bread and spread 2 tablespoons of ricotta across it evenly.
Add arugula and top with scrambled eggs.
Lightly drizzle with olive oil and enjoy!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 209 |
| Fat | 13 g |
| Saturated Fat | 4 g |
| Cholesterol | 191 mg |
| Sodium | 204 mg |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Protein | 11 g |