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17Ingredients
18Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 oz. cream cheese (lightened, softened to room temperature)
- 1 cup whole milk ricotta cheese
- 1 Tbsp. whole milk
- 1 Tbsp. honey
- 1 Tbsp. olive oil
- 1 lemon
- 1/2 tsp. coarse sea salt
- 1/4 tsp. cracked black pepper
- 8 Eggland's Best® eggs
- 1/3 cup milk
- 2 Tbsp. chopped fresh thyme
- 2 Tbsp. fresh oregano (chopped)
- 2 Tbsp. fresh parsley (chopped)
- 1 Tbsp. chopped fresh chives
- kosher salt
- black pepper
- 1 Tbsp. olive oil (more as needed)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol475mg158% |
| Sodium750mg31% |
| Potassium400mg11% |
| Protein23g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber3g12% |
| Sugars7g |
| Vitamin A25% |
| Vitamin C45% |
| Calcium30% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Kate C. 7 years ago
This turned out far better than expected. The flavors of the thyme and lemon popped and there was the right amount of salt and pepper. I made half the recipe because I was only making for 3 people and ended up with some leftover ricotta so will make more eggs tomorrow to finish it off. I may add a smidge more honey as i didn't taste that at all but don't want to overwhelm it either. I only had fresh thyme and chives so used dry oregano and parsley but will try to have all fresh ingredients next time. Easy to make but takes time to chop and combine stuff so can't make during busy mornings, but I may try doing the work the evening before and see if the results are the same. Either way, this is definitely being added to the weekend brunch rotation!