Ricotta Scrambled Eggs is the upgrade your scrambled eggs recipe needs! Add ricotta cheese to your eggs to make the most amazing soft scrambled eggs ever!
Ricotta cheese is the secret ingredient needed to make the best scrambled eggs ever. This recipe will ensure that you have perfectly soft and creamy eggs every time.
If you love ricotta (you know I do!) then you need to try Whipped Ricotta Dip, Lemon Ricotta Waffles, or my Ricotta Stuffed Zucchini Rolls. You can bake with ricotta too! Try my Italian Lemon Ricotta Cake or these authentic Ricotta Cannoli.
Ricotta Scrambled Eggs Recipe
Add ricotta cheese to your scrambled eggs to take them to the next level! This recipe is simple to make and uses whole milk ricotta to make the creamiest and fluffiest eggs ever.
This recipe is easy to make and perfect whenever you have a bit of leftover ricotta to use up. Just whisk eggs with ricotta before adding them to the skillet to get perfect results.
Ricotta is a creamy, mild Italian cheese made from the whey of cow, sheep, goat, or buffalo milk, known for its soft texture and slightly sweet flavor. The most common type that you’ll find in the grocery store is cows milk cheese.
Smooth ricotta is the perfect addition to scrambled eggs and adds a mild sweet flavor that pairs perfectly with creamy eggs. It’s guaranteed to be your new favorite scrambled eggs recipe!
So, if you love creamy eggs, give this recipe a try! For another delicious version of eggs, try this Scrambled Eggs with Cream Cheese recipe. Or make egg cups with this simple Ricotta Egg Bites recipe!
Ingredients
- Eggs: you’ll need seven large eggs for this recipe. You can easily double the recipe if needed.
- Ricotta: I recommend whole milk ricotta cheese for its richness, but part-skim ricotta works too. Use fresh ricotta or even homemade ricotta.
- Seasonings: just kosher salt and black pepper.
- Oil: olive oil adds a rich flavor and is better for you too.
- Chives: chopped chives are optional but a delicious way to add flavor and a pop of color to your ricotta scrambled eggs.
- Cottage cheese variation: you could make this with cottage cheese. Be sure to drain the cottage cheese very well before using.
How to Make Ricotta Scrambled Eggs
Ricotta scrambled eggs need to cook low and slow in a heavy medium nonstick skillet. Because you are cooking at a low heat, use a nonstick skillet for best results.
Step 1: prep the eggs
In a large bowl, whisk together the eggs, ricotta cheese, salt and pepper until they are light and fluffy. It’s fine if there are small clumps of cheese in the egg mixture.
Step 2: cook the eggs
Heat the olive oil in a large nonstick skillet over medium heat. Reduce to medium-low heat and add in the egg mixture.
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Let the eggs sit for a few seconds, then use a rubber spatula (or any heatproof silicone spatula) to move them around the pan. Continue to scrape and cook the eggs off the side of the pan allowing the mixture to reset on the pan.
Continue to cook the eggs, moving them with a your rubber spatula until they begin to set and form curds. Cook until the eggs are nearly fully set.
Step 3: plate and serve
Remove the eggs from the heat and place on serving platter or plates. Top with chopped chives, dill, or any other fresh herb.
I like to finish mine with a drizzle of olive oil and a side of ricotta.
Tips for Making Ricotta Scrambled Eggs
- Use Full-Fat Ricotta for Creaminess: Choose full-fat ricotta to achieve a rich, creamy texture that blends well with the eggs. If the ricotta is too thick, whisk it with a splash of milk before adding it to the pan.
- Cook on Low Heat: Use low heat and stir gently to keep the eggs soft and custardy while allowing the ricotta to warm through without breaking down.
- Season Lightly and Balance Flavors: Since ricotta has a mild, slightly sweet flavor, use just a pinch of salt and pepper. For extra depth, add fresh herbs like chives or basil, or a sprinkle of red pepper flakes for a subtle kick. Add on dollop of ricotta before serving for more creamy texture and flavor.
More Easy Breakfast Recipes
Ricotta Scrambled Eggs
Equipment
- large nonstick skillet
Ingredients
- 7 large eggs
- ½ cup ricotta cheese (whole milk ricotta is preferred)
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 tablespoon olive oil
- chopped chives for serving (optional)
Instructions
- In a large bowl, whisk together the eggs, ricotta cheese, salt and pepper until they are light and fluffy. It's fine if there are small chunks of ricotta in the egg mixture.
- Heat oil in a large nonstick skillet over medium heat. Reduce heat to medium low and add in the egg mixture. Let the eggs sit for a few seconds, then use a rubber spatula to move them around the pan.
- Continue to cook the eggs, moving them with a your rubber spatula until they begin to set and form curds. Cook until the eggs are nearly fully set.
- Take off heat and top with a drizzle of olive oil and fresh chopped chives (optional).
Notes
- Use Full-Fat Ricotta for Creaminess: Choose full-fat ricotta to achieve a rich, creamy texture that blends well with the eggs. If the ricotta is too thick, whisk it with a splash of milk before adding it to the pan.
- Cook on Low Heat: Use low heat and stir gently to keep the eggs soft and custardy while allowing the ricotta to warm through without breaking down.
- Season Lightly and Balance Flavors: Since ricotta has a mild, slightly sweet flavor, use just a pinch of salt and pepper. For extra depth, add fresh herbs like chives or basil, or a sprinkle of red pepper flakes for a subtle kick. Add on dollop of ricotta before serving for more creamy texture and flavor.
