Recipe by Tucker Shaw. Talk about simple: This recipe takes about 10 minutes of prep, then about 10 minutes of cooking, give or take. Load it up with whatever floats you — roasted peppers, chopped cooked potatoes, chopped thick bacon, you name it. Another option? Make it low-cholesterol by using eight egg whites plus two eggs. With a salad on the side, and maybe a nice crusty piece of bread slathered lavishly with butter, this serves 4 for a light supper.
Ingredients
2 tablespoons olive oil
2 cups chopped mushrooms
1 medium onion, chopped
1 bunch spinach, about 6-8 ounces, thoroughly washed
8 eggs, the very freshest you can find½ cup ricotta cheese
Salt and pepper
Whatever fresh herbs you can muster — chives, thyme, tarragon, even mint — chopped
Directions
In a medium oven-proof skillet, heat the olive oil over medium-high heat. Add mushrooms and onions and cook until the mushrooms cook down and are a deep brown, about 12 minutes.
Meanwhile, in a microwave-safe bowl, zap the spinach until wilted, about 45 seconds. Chop and set aside.
Using same bowl, beat the eggs, ricotta and salt and pepper until frothy. Stir in spinach, then add eggs to mushrooms in skillet over medium-low heat. Using a fork, slowly stir the eggs, bringing them to the center of the pan to create just the beginnings of a scramble. Stop stirring and cook, slowly, for about 10 minutes.
Meanwhile, heat the broiler to high. When eggs are nearly set, slide the pan under the broiler for 2 minutes. Let cool 5 minutes, then slice into wedges and shower with chopped herbs.
