Ingredients for Scrambled Eggs With Ricotta Cheese
- 4 large eggs
- Whole Milk Ricotta Cheese
- Unsalted Butter
- Kosher Salt
- Fresh Ground Black Pepper
- Fresh Basil Leaf
- Italian Bread
- 1 tablespoon unsalted butter
- 1/2 cup sliced tomatoes (optional)
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How to Make Scrambled Eggs With Ricotta Cheese
- In a medium bowl, gently whisk together the eggs and ricotta cheese until just combined. Do not overmix.
- Melt the butter in a large nonstick skillet over medium-low heat. The butter should be melted but not browned.
- Once the foam subsides, pour in the egg and ricotta mixture.
- Cook, stirring gently and frequently with a spatula, until the eggs are set but still creamy, approximately 3-4 minutes. Avoid stirring too vigorously, which can make the eggs tough.
- Remove from heat when the eggs are mostly set but still slightly wet. The eggs will continue to cook from the residual heat.
- Season with salt and freshly ground black pepper to taste.
- Sprinkle with chopped fresh basil leaves.
- Serve immediately, alongside toasted bread and sliced tomatoes, if desired.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
18g
Fat
92g
Carbs
3g
