I didn't like this. It wasn't bad (it was eggs after all) but something about it didn't do it for me. I think I don't like carrot tops. I also wasn't the biggest fan of the ricotta in the scrambled egg mixture.
I adjusted my technique from my last attempt by just using the leafy portions and discarding the tougher stems. It definitely helped texturally- to an extent. They were still overly toothsome though, even though I let them go in the pan a little longer.
Lessons learned. Maybe a ricotta filling for an omelet, but not in the egg scramble mix itself. Also, let's not use carrot tops- at least, not here.
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