Bagels with Breakfast Greens
INGREDIENTS
- Gluten Freedom Bagels, halved
- 1 cup fresh ricotta
- 1/2 cup fetta, crumbled
- 2 Tbsp lemon juice
- 1 tsp garlic, minced
- 1/4 tsp salt
- 280g bag English spinach
- 1 bunch chives, chopped finely
METHOD
- Wilt spinach in a dry pan over medium heat, cool and squeeze out moisture.
- Finely chop and set aside.
- Blend ricotta and fetta in a medium bowl, mix in lemon juice and garlic through as well. Salt to taste.
- Fold spinach and chives through the mix, allowing the greens to bleen into the cheeses.
- Spread over your preferred Bagel and serve warm for the perfect takeaway brekkie
