Ricotta Scrambled Eggs

Scrambled eggs with ricotta is a delicious recipe that adds creamy texture and richness to scrambled eggs. Cook low and slow so the eggs stay tender and creamy.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 210kcal

Author Angela Allison

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.

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