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.
Find it online: https://www.framedcooks.com/ricotta-scrambled-eggs/