Ricotta Scrambled Eggs

Why we love this 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.

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

Ingredient notes and substitutions

• Eggs: Any size is fine. We like extra large eggs for this recipe.
• Ricotta cheese: You’ve heard my pitch for making your own, but purchased ricotta (either low or full fat) is also fine.
• Herbs: We like everything from parsley to chives to oregano in these eggs…and you can also leave them out if you aren’t an herb person.
• Milk: You can swap out the milk for an equal amount of water if you prefer your eggs a little lighter.

See the recipe card for full information on ingredients and quantities.

How to make this recipe

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.

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!

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.

Other simple egg recipes we love

Could you leave us some stars?

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.

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Ricotta Scrambled Eggs

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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!

• Author: Kate Morgan Jackson
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 1
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

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• 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

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Instructions

1. Whisk eggs and milk thoroughly together (I also like to scramble eggs by shaking the eggs and the milk vigorously in a mason jar).
2. Heat a nonstick skillet over medium heat and add eggs. Cook until eggs are soft-set, stirring gently from time to time.
3. When eggs are just set, gently stir in ricotta and the fresh herbs if you are using them.  Give it a taste and add salt and pepper if you think it needs it.
4. Transfer to a bowl and serve it up!

Notes

 

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.