Ricotta Scrambled Eggs

For the creamiest, most decadent scrambled eggs you’ve ever tasted, try adding ricotta cheese while the eggs are cooking. This is a way to use up the last bit of ricotta that’s been languishing in the fridge. Don’t have any ricotta? Try cottage cheese or cream cheese instead.

 

Butter or extra-virgin olive oil

4 eggs

1/2 C. ricotta cheese

Kosher salt

 

Drizzle olive oil or drop a pat of butter (or both) in a frying pan and heat on medium-low. As the pan is warming up, whisk the eggs in a medium-sized bowl. When the oil is shimmering, pour the eggs into the pan, and move them around with a spatula. Add the ricotta and break it up into small chunks as you continue moving the eggs around. Cook until the eggs are soft set and no longer shiny, 2 to 3 minutes. Season with salt. My favorite way to serve Ricotta Scrambled Eggs is spooned over slices of toasted sourdough bread and topped with finely shredded Parmesan cheese, minced fresh herbs like chives, basil, or dill, and a pinch of red pepper flakes. This is delicious served with fresh berries or other fruit.