Take your breakfast to a whole new level with this simple recipe for soft ricotta scrambled eggs. It also makes a great comfort food supper!
Why we love this comfort food recipe
Oh, this recipe!
It almost doesn’t count as being an Actual Recipe, that’s how super simple it is, but there is something about the combo of soft scrambled eggs and creamy ricotta cheese that is just magic.
With the possible exception of my beloved pastina recipe, this is the dish I turn to whenever I (or someone I love) has had A DAY and needs a gentle supper.
(Side note: she still gets kibble for supper even when she looks this tuckered out and cute, but I couldn’t resist throwing in this doggo adorableness. Even if she IS hogging my favorite blanket. And my chair.)
It’s also an easy and elegant way to fancy up your regular brunch menu by only adding another two minutes or so of cooking time. How great is that?
You want to start out by getting your mitts on the best ricotta cheese you can find.
What is ricotta cheese, anyway?
Ricotta is a light, fluffy fresh cheese that is made from the solids that separate from the liquid when you heat up milk with some kind of an acid like lemon juice.
Those solids (otherwise known as curds, as in the Little Miss Muffet nursery rhyme about curds and whey) are strained through cheesecloth and sometimes sprinkled with a little salt.
You can find lovely ricotta in the fancy cheese section of your supermarket, and it is one million times better than the regular kind.
Or! If you have 15 extra minutes, some cheesecloth, some milk and some buttermilk you can make your own, and I’m here to tell you that once you make your own amazing ricotta cheese, there is no turning back.
Here’s how I make homemade ricotta cheese, although I will absolutely still love you if you decide to go for the store-bought kind.
ingredients you need to make ricotta scrambled eggs
- Eggs: Any size is okay – I use extra large
- Milk: Anything but skim is a-ok!
- Chives (or any other fresh herb you love)
- Ricotta Cheese: You’ve heard my pitch for making your own, but store-bought is fine too!
- Salt and Pepper
How to make ricotta scrambled eggs
(Scroll down for the handy complete printable recipe with nutrition info!)
STEP 1: Take a couple of eggs and a half cup of milk and whisk them up together thoroughly (I also like to scramble eggs by shaking the eggs and the milk vigorously in a mason jar).
STEP 2: Next, heat a nonstick skillet over medium heat and add your egg mixture. Cook it up until the eggs are soft-set, stirring gently from time to time.
STEP 3: When your eggs are just set, gently stir in a half a cup of room temperature ricotta until it is swirled through.
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!
Comfort Food Eggs FAQ
Aha, the eternal scrambled eggs question: milk versus water versus nothing! The answer is yes of course – you only want about a tablespoon or two of water if you go that route so your eggs don’t get, well, watery. And if you like a more intense eggy flavor, just whisk them up all by themselves!
Nope! I usually use extra large eggs, but this recipe is flexible enough to accommodate whatever eggs are currently 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.
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? This recipe pairs well with...
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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!
- 2 eggs
- 1/2 cup milk
- 1/2 cup ricotta at room temperature
- 1 tablespoon chopped fresh chives (or any other herb of your choice!)
- Sea salt and pepper
- Whisk eggs and milk thoroughly together (I also like to scramble eggs by shaking the eggs and the milk vigorously in a mason jar).
- Heat a nonstick skillet over medium heat and add eggs. Cook until eggs are soft-set, stirring gently from time to time.
- When eggs are just set, gently stir in ricotta and the fresh herbs. Give it a taste and add salt and pepper if you think it needs it.
- Transfer to a bowl and serve it up!
Water or Milk? You can use water instead of milk if you prefer your eggs dairy-free. You only want about a tablespoon or two of water if you go that route so your eggs don’t get, well, watery. And if you like a more intense eggy flavor, just whisk them up all by themselves!
Egg Size: I usually use extra large eggs, but this recipe is flexible enough to accommodate whatever eggs are currently in your fridge.
Non-Stick Skillet: Don’t have one? 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.
Equipment: Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!