Breakfast/Brunch, Entrée, Lightened Up, Vegetarian

Celebrating Toast Tuesday with Lemon Ricotta Toast

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Want a different toast and a clever way to use up that ricotta from lasagna? Here’s Lemon Ricotta Toast. It’s light and satisfying, without being over heavy or filling. I love the bright acidity the lemon juices adds to the creamy ricotta, simply flavors with salt and red pepper flakes. Pumpkin seeds add a delightful crunch, while spinach adds some color and a little extra something-something.

Ingredients (serves 1).

  • 1 slice of whole wheat/grain bread
  • 2 T ricotta
  • 1 lemon wedge
  • Sea salt
  • Red pepper flakes
  • 2 t pepitas (pumpkin seeds)
  • 1 egg
  • 1 c spinach

Directions.

  1. Toast bread of choice. Spread ricotta onto toasted bread. Drizzle with lemon juice and sprinkle with salt, red pepper and pepitas.
  2. Meanwhile, lightly coat a frying pan with cooking spray, fry an egg over medium. Remove egg from heat whenever egg is done to your liking.
  3. In the same pan used for the eggs, quickly wilt spinach over medium heat.
  4. Top toast with sautéed spinach and egg over easy.
  5. Enjoy!

Adapted from Buzzfeed’sLemony Ricotta Toast with a Fried Egg.”


Nutrition for 1 of serving.
270 calories  •  12.5 g fat (44%)  •  19.6 g carbs (31%)  •  15.5 g protein (25%)  •  2.6 g fiber  • 4.3 g sugar
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.

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