Ricotta Scrambled Eggs

Soft scrambled eggs with ricotta on a plate.

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5 from 2 reviews

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
  • 1/4 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


  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!



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.