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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