Scrambled Ricotta with Chorizo and Bell Pepper

By • January 2, 2011 • 3 Comments



Author Notes: The best thing after a long night of celebration is the big breakfast. I wanted to step out of the typical breads, eggs and bacon breakfast but still keep it satisfying; then I remembered my Indian teacher’s variations in using Ricotta- a great substitute for scrambled eggs. For the vegetarians out there: opt out the meat and put more veggies. FrancesRenHuang

Serves 2

  • 1/2 cup Ricotta, strained if too watery
  • 2 chorizos
  • 1~2 green chilies, minced
  • 1/2 red bell pepper, cut into bite size pieces
  • 1 bunch cilantro, chopped roughly
  1. Snip off the ends of the chorizos and squeeze out the grounded meat, separating it into little chunks; place the meat into a non-stick skillet and cook over medium heat, covered, shaking the skillet every few minutes for even browning. Cook until brown, a little crispy on the outside, around 10 minutes; Pour out excess oil from the chorizo.
  2. Throw in the bell pepper and chilies with the chorizos over high heat, cook for 2~3 minutes and scramble in the ricotta.
  3. Finish off with chopped off cilantro and serve warm, with a few dashes of hot sauce.
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Tags: breakfast, chorizo, ricotta, savory

Comments (3) Questions (0)

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Papo

over 3 years ago Afner

Looks and sounds delicious, I can smell that chorizo over the ricotta! Exc!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Yummy!

Google_

over 3 years ago FrancesRenHuang

Thank you!