Fresh Herbs and Spinach Scramble

Directions

1. Crush and chop garlic and add to pan with a few drops of olive oil.
2. Chop scallions and add to the garlic and oil. Saute until fragrant. (I like it when the garlic starts to toast slightly.)
3. Add spinach, olive oil, and salt, if desired. Wilt until spinach is about half of original volume.
4. Set aside in a separate bowl.
5. In the same pan cook turkey bacon to desired crispiness, being careful not to burn it. Set aside.
6. Chop desired amount of fresh herbs. (I like a few Tbsps of Parsley and less rosemary and thyme.)
7. In a bowl, beat 5 whole eggs with the ricotta cheese. Add fresh herbs.
8. In a new pan, melt 1 Tbsp butter.
9. Reduce heat and add egg mixture to pan. Cook eggs as though you are scrambling them. Use low heat to cook slowly.
10. Rough chop Swiss cheese slices and turkey bacon. Drain excess water from the spinach.
11. When eggs are still wet but well formed, add cheese and bacon. Stir together and allow cheese to melt.
12. Add spinach and combine.
13. Allow the scramble to cook through until eggs are desired consistency.
14. Plate and enjoy. Alex likes his with Texas Champagne Hot Sauce!