Jul 13 2026
Restaurants›Café Patachou›Ricotta Scrambled Eggs Recipe

Ricotta Scrambled Eggs Recipe

Inspired by Café Patachou
Time25m
Serves4

Scramble eggs cooked with seasoned ricotta cheese, mushrooms, spinach topped with chili oil, shaved parmesan, chili flakes, chives on house made multigrain bread.

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Ingredients

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Egg Mixture

Vegetables

Toppings

Bread

Method

Preparation of Ingredients

  1. 1

    Prepare the Vegetables

    Clean and slice the mushrooms. Rinse the spinach under cold water and pat dry. Chop the chives finely.

Cooking the Egg Mixture

  1. 2

    Whisk the Eggs

    In a mixing bowl, crack the eggs and whisk them until well combined. Add the ricotta cheese, salt, and black pepper, and mix until smooth.

  2. 3

    Cook the Egg Mixture

    In a non-stick skillet over medium heat, pour in the egg mixture. Cook gently, stirring continuously until the eggs are softly scrambled and just set, about 5-7 minutes.

Cooking the Vegetables

  1. 4

    Sauté the Mushrooms and Spinach

    In a separate skillet, heat a little oil over medium heat. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 4-5 minutes. Add the spinach and sauté until wilted, about 2-3 minutes.

Assembly

  1. 5

    Combine and Serve

    Once the egg mixture is cooked, gently fold in the sautéed mushrooms and spinach. Toast the multigrain bread slices. Serve the ricotta scrambled eggs on top of the toasted bread. Drizzle with chili oil, sprinkle with shaved parmesan, chili flakes, and top with chopped chives.

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