Don’t blame me now. The name was my husband’s idea. It’s his recipe. But I love, love, love these eggs when he makes them for weekend breakfasts.
Eggs are a staple around here because you can’t beat the price. We shop a lot at WinCo and a farm pack of 60 eggs tends to be around $7 so we pick one up almost every time we visit. Broccoli tends to be fairly inexpensive as well, so ricotta cheese is the only (relatively) expensive item on this list.
Okay, on to the recipe:
Chop a head of broccoli into small pieces and saute in a tbsp of butter. Simmer and cover until it is cooked through.
In another skillet, melt a tablespoon of butter; add six eggs and cook on low. When they are almost done, add the broccoli. Stir. Dot with a cup of ricotta cheese. Simmer. The cheese will soften and warm in a few minutes enough to fold in to the eggs. Add salt to taste and serve hot.
I won’t guess how many this serves in your family. 😉 My husband and I polished it off together.
Total protein = 81 grams
Total calories = 1201 (you could reduce these by buying part skim or low fat ricotta. We like the full fat version.)
Total cost: $2.46