Scrambled Eggs With Ricotta Cheese

Submitted by ratherbeswimmin

"Marie Simmons"

 

• Ready In: 18mins
• Ingredients: 9
• 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.

Reviews

[Missy Wombat]

I needed to use up some ricotta so this was an excellent way of quickly doing so. Enjoyed by all.