Scrambled Eggs With Ricotta Cheese

Marie Simmons

• Ready In: 18 mins
• Serves: 2-4

Ingredients

• 6  large eggs
• 1  cup whole milk ricotta cheese, stirred to blend
• 1  tablespoon unsalted butter
•  kosher salt
•  fresh ground black pepper
• 1  tablespoon  torn fresh basil leaf
•  Italian bread, slices buttered with
•  butter, and toasted
• 2  tomatoes, cored and thinly sliced (optional, in season)

Directions

1. Add eggs and ricotta to a large bowl; whisk until blended.
2. Melt butter in a large nonstick skillet over med-low heat.
3. When foam subsides, add in the egg mixture.
4. Cook, stirring constantly, until the eggs are soft-set but still creamy, about 3 minutes.
5. Do not allow the eggs to develop a curdlike consistency—that means they are overcooked.
6. Sprinkle with salt to taste and a grinding of pepper.
7. Sprinkle with basil leaves; serve at once with toast and tomatoes.