Ricotta Scrambled Eggs
Make breakfast a little more delicious with these soft, creamy ricotta scrambled eggs—an easy 10-minute recipe that’s just as lovely for a comfort food supper!
Jump to:
- 🔎 A quick look at this recipe
- ⭐️ Why this recipe works
- 🧀 What is ricotta cheese?
- 🥛 Ingredients you need
- 📝 Ingredient notes
- 💡 Ingredient substitution ideas
- 👩🏻🍳 How to make this recipe
- 🤔 Recipe FAQs
- 🍽️ Want to round out your meal?
- Ricotta Scrambled Eggs
- ❤️ Other simple egg recipes we love
- 🤔 We want to know what you think!
Oh, this recipe! It almost doesn’t count as an Actual Recipe, that’s how simple it is. But there is something about soft scrambled eggs with creamy ricotta cheese swirled through them that feels a little bit magical.
With the possible exception of my beloved pastina, these are the eggs I turn to whenever I—or someone I love—has had A DAY and needs a gentle supper. Give me a bowl of these, a piece of buttered toast and a spot on the sofa, and things are already looking up.
Of course, they are also perfectly happy being breakfast! They’re an easy way to fancy up your usual scrambled eggs, whether you’re making a leisurely weekend brunch or just treating yourself on a Tuesday. A sprinkle of fresh chives on top, and look at you being all elegant.
And if you happen to have some homemade ricotta in your fridge? Oh, my friends. You are in for a treat.
🔎 A quick look at this recipe
- What It Is: Soft scrambled eggs with creamy ricotta cheese and optional fresh herbs.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Servings: 1 serving
- Calories: 283
- Cooking Method: Stovetop
- Good For: Quick breakfasts, weekend brunch and comfort food suppers.
⭐️ Why this recipe works
- 🧀 Ricotta makes the magic: A scoop of ricotta gives these scrambled eggs a creamy texture without overpowering their flavor.
- 🍳 Gentle cooking pays off: Low heat and a little patience help keep the eggs soft and tender.
- ⏰ Simple enough for busy mornings: A short ingredient list makes this an easy way to dress up your usual scrambled eggs.
- 🥐 Brunch-worthy, too: These creamy eggs are equally happy on a weekday breakfast plate or alongside your weekend brunch favorites.
🧀 What is ricotta cheese?
Ricotta is a mild, fluffy Italian cheese that adds gentle creaminess without feeling heavy. Whole milk ricotta will give you a richer, smoother texture, while part-skim is a bit lighter. Either one works, so just use what you’ve got.
Feeling adventurous? Here’s how to make your own ricotta cheese. It is super duper easy and SO delicious!
🥛 Ingredients you need
📝 Ingredient notes
- Ricotta: whole milk is creamier, part-skim is lighter.
- Eggs: large and fresh if you have them.
- Milk: any kind works, just a splash.
- Salt and pepper: to taste.
- Parsley: optional for a fresh finish.
💡 Ingredient substitution ideas
Missing something or want to swap in something different? Check out the links below to find more ingredient substitution ideas. 👇🏻
See the recipe card for full information on ingredients and quantities and nutritional information.
👩🏻🍳 How to make this recipe
STEP 1: Whisk 2 eggs and ¼ cup milk together thoroughly. You can also pop them into a mason jar, screw on the lid and give them a good shake!
STEP 2: Heat a nonstick skillet over medium heat and pour in the egg mixture. Cook, stirring gently, until the eggs are softly set but still moist.
STEP 3: Gently fold in ¼ cup room-temperature ricotta until it is swirled through the eggs, then take the skillet off the heat.
PRO TIP: If your eggs are looking watery (which can sometimes happen as the milk solids separate from the liquid), just slide your finished ricotta eggs into a strainer held over your sink, give it a gentle shake or two and that extra liquid will go right down the drain.
STEP 4: Now, this next step is optional, but if I have some fresh herbs around, I love to chop up a tablespoon or so and stir them in as well. My fave is currently fresh chopped chives, but pretty much any fresh herb is going to work.
Give your lovely eggs a taste and add a sprinkle of sea salt and/or pepper if you feel like it. Now go find your favorite bowl, slip your glorious eggs into it and spoon them up!
🤔 Recipe FAQs
Yes! Replace the milk with just 1–2 tablespoons of water so your eggs don’t get too watery. You can also leave out the milk entirely if you prefer a more pronounced egg flavor. The ricotta still adds plenty of creaminess!
I usually use extra-large eggs, but large eggs work nicely, too. This recipe is flexible, so use what you have in your fridge.
No worries! Add a little butter or olive oil to your skillet while it is heating up and your eggs will come out just fine.
Ricotta can have extra liquid, so pour off any visible liquid or let especially wet ricotta drain in a fine-mesh strainer before adding it. Overcooking can also cause eggs to release moisture, so fold in the ricotta when the eggs are softly set, take the skillet off the heat and serve right away.
Pop it in the comments section below and I will answer pronto!
This recipe makes one glorious serving, but it can be doubled, tripled and so on, so everyone can have their heart’s content worth of ricotta scrambled eggs.
And we all lived happily ever after!
🍽️ Want to round out your meal?
Well, you KNOW what goes perfectly with eggs, right? BACON. And this recipe for Cornmeal and Brown Sugar Bacon is the best one I know.
Feeling more like some fruit on the side? How about a recipe for mimosa fruit salad? (What you do with any leftover champagne is up to you!)
We also love us some muffins with our eggs, and out of all our many muffin recipes if I had to pick one, I’m going to have to go with this 20 minute recipe for banana muffins. So. Easy.
And lately, our absolute favorite side for these eggs are these cheesy grit cakes. SO. DANG. GOOD.
Ricotta Scrambled Eggs
Take your breakfast to a whole new level with this simple recipe for soft scrambled eggs with ricotta. It also makes a great comfort food supper!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 eggs
- 1/4 cup milk
- 1/4 cup ricotta at room temperature
- 1 tablespoon chopped fresh chives (or any other herb of your choice – all optional!)
- Sea salt and pepper
Instructions
STEP 1: Whisk 2 eggs and ¼ cup milk together thoroughly. You can also pop them into a mason jar, screw on the lid and give them a good shake!
STEP 2: Heat a nonstick skillet over medium heat and pour in the egg mixture. Cook, stirring gently, until the eggs are softly set but still moist.
STEP 3: Gently fold in ¼ cup room-temperature ricotta until it is swirled through the eggs, then take the skillet off the heat.
STEP 4: Stir in a tablespoon of chopped fresh parsley, chives or another favorite herb, if you like. Taste and add salt and pepper as needed, then slip your creamy eggs into your favorite bowl and serve right away!
Notes
Milk or Water: You can replace the milk with 1–2 tablespoons of water, or leave it out entirely for a more pronounced egg flavor. This recipe still contains dairy from the ricotta.
Ricotta: If your ricotta has visible excess liquid, pour it off or drain the cheese briefly in a fine-mesh strainer before using it.
Egg Size: I usually use extra-large eggs, but large eggs work nicely, too.
Skillet: If you don’t have a nonstick skillet, add a little butter or olive oil before pouring in the eggs.
Keep Them Tender: Fold in the ricotta when the eggs are softly set, then take the skillet off the heat and serve right away.
❤️ Other simple egg recipes we love
Looking for more egg recipe inspiration? Here is our complete collection of egg recipes!
🤔 We want to know what you think!
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! ) and your thoughts in the Comments section below the recipe card.
This was such a great recipe!
I really enjoyed the fluffy eggs and the ricotta was a great add in.
Thanks Veronica! It’s one of my comfort food favorites – I’m so glad you liked it!
Do you think you could add a hundred more ads?
Hi Dale! I hope you are enjoying my recipes. The ads are what provide the income to pay for the many resources that go into running a website that doesn’t have a paywall. If you are looking for an ad-free experience, the New York Times and Cooks Illustrated are both terrific sites that charge for access. Hope this helps!
These eggs are SO delicious! I didn’t even use my own ricotta, I bet that would be even better. Love these!
Hi Jane! Definitely give making your own ricotta a try – it’s magical!
This is such a great comfort food meal. I made my own ricotta and WOW!! I had no idea! Delicious!
Hi Spencer and WOW right back to you – I am so glad you tried the ricotta! :)
Hey,
kust found your recipe, including on how to make ricotta!
Thank you for that, I know what I’m going to try this weekend =)
Greetings from Germany
Vanessa
Hi Vanessa – I’m delighted that you are going to try making the ricotta! Hope you love it as much as we do. :)