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
- 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 if you are using them. Give it a taste and add salt and pepper if you think it needs it.
- 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.
Find it online: https://www.framedcooks.com/ricotta-scrambled-eggs/