Quite a nice flavor profile!
Ingredients:
Per sandwich:
- 1 egg
- salt, to taste
- pepper, to taste
- 1/4 cup ricotta (I used the dairy free version)
- Bread of choice (I used an Everything but the Bagel ciabatta roll from Trader Joe’s)
- 2 tablespoons pesto (I used Genovese Pesto)
- Handful of spinach, chopped
- A few cherry tomatoes, diced
Instructions:
-
In a bowl, crack an egg and add salt + pepper. Whisk until fluffy.
-
Lightly grease a pan and pour scrambled egg mix.
- When the eggs are mostly cooked, add the ricotta and roughly incorporate into scrambled eggs. Remove from heat.
- Toast your bread and spead pesto on one side of the bread.
- Add the chopped spinach.
- Add the egg + ricotta mix.
- Top with tomatoes.
- Enjoy!