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Ricotta Scrambled Eggs

Source of Recipe

From "The Fresh Eggs Daily Cookbook" by Lisa Steele


Recipe Introduction

"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."

List of Ingredients

â—¦ Butter or extra-virgin olive oil
â—¦ 4 eggs
â—¦ ½ cup ricotta cheese
â—¦ Kosher salt


Recipe

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.

Makes 2 servings