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Ricotta Cheese & Asparagus Scrambled Eggs on Toast



  • 2 – large eggs
  • 2 tablespoons – part-skim ricotta cheese
  • 2 tablespoons – milk
  • 1/4 cup – asparagus, diced
  • 1/2 teaspoon – fresh chives, chopped
  • 1 piece – whole wheat bread, toasted
  • Pair each serving with:
  • 8-ounce glass of milk


Beat two eggs in a medium bowl. Add the ricotta cheese and 2 tablespoons milk to the eggs and mix well. Stir in the asparagus and chives.

Heat a skillet to medium heat. Scramble the egg mixture in a skillet while toasting the bread. Place the piece of toast on a plate and top with the scrambled eggs. Serve with the remaining 8-ounce glass of milk.

Recipe and photo by Chrissy Taylor of The Taylor House

Ricotta Cheese & Asparagus Scrambled Eggs on Toast


360 calories; 13 g fat; 5 g saturated fat; 385 mg cholesterol; 30 g protein; 30 g carbohydrates; 3 g fiber; 410 mg sodium; 517 mg calcium. Nutrition figures based on using fat-free milk, and include an 8-ounce glass of milk.