Ricotta Scrambled Eggs

Introduction

These ricotta scrambled eggs are a simple yet luxurious breakfast upgrade. The addition of ricotta creates incredibly creamy, soft curds that make the eggs feel indulgent. You’ll love how quickly it comes together for an impressive meal any day of the week.

Prep & Cook Time

• Prep Time: 2 minutes
• Cook Time: 3 minutes
• Total Time: 5 minutes
• Servings: 4

Ingredients

• 6 large eggs
• ½ cup ricotta cheese (whole milk) (divided)
• 2 tablespoons avocado oil (or other neutral oil)
• ½ teaspoon kosher salt (or to taste)
• 4 slices sourdough bread (toasted)
• ½ cup finey grated Parmesan
• Chopped fresh chives or other fresh herbs (minced)
• Pinch red pepper flakes (optional)

Instructions

1. Crack the 6 large eggs into a medium bowl. Add half of the ricotta cheese (¼ cup) and the kosher salt. Using a fork or whisk, beat the mixture until just combined; it’s okay if some streaks of ricotta remain.
2. Heat a large non-stick skillet over medium-low heat. Add the avocado oil.
3. Pour the egg mixture into the skillet. Let it sit undisturbed for about 15-20 seconds until the edges just begin to set.
4. Using a rubber spatula, gently push the eggs from the edges toward the center, allowing the uncooked eggs to flow to the bottom of the skillet. Continue this gentle folding and pushing motion until the eggs are mostly set but still look soft and slightly wet, about 2-3 minutes total.
5. Remove the skillet from the heat. Immediately fold in the remaining ¼ cup of ricotta cheese. The residual heat will warm it through.
6. Divide the scrambled eggs onto the 4 slices of toasted sourdough bread. Top each serving with the finey grated Parmesan, minced fresh chives, and a pinch of red pepper flakes if desired. Serve immediately.

Variations

• No Toast: Serve the eggs directly on plates for a low-carb option, or alongside roasted potatoes.
• Different Herbs: Swap chives for fresh dill, basil, or parsley to change the flavor profile.
• Single Serve: Scale down the recipe easily by using 2 eggs and proportionally less of the other ingredients for a quick meal for one.
• Creamier Texture: For ultra-creamy eggs, fold in all of the ricotta cheese at the end with the heat off, rather than dividing it.

Tips for Success

• Use a non-stick skillet and a flexible rubber spatula for the easiest cooking and cleanup.
• Keep the heat at medium-low. Cooking slowly prevents the eggs from becoming dry and rubbery.
• Don’t overbeat the initial egg mixture. A slightly streaky mix ensures pockets of creamy ricotta in the final scramble.
• Have all your toppings (Parmesan, herbs, toasted bread) ready before you start cooking, as the eggs come together very quickly.

Storage & Reheating

Store any leftover cooled eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave at reduced power, stirring halfway through, or in a non-stick pan over very low heat, adding a tiny splash of water or milk to help restore creaminess.

FAQ

Can I use a different type of cheese?

The recipe is designed for the specific moisture and texture of ricotta. Substituting it with another cheese will change the final consistency and creaminess significantly.

What does “finey grated Parmesan” mean?

It is a typo for “finely grated Parmesan.” Use Parmesan cheese grated on the small holes of a box grater or pre-grated Parmesan meant for melting and topping.

My eggs turned out watery. What happened?

This usually means the heat was too high, cooking the eggs too fast and causing them to release moisture. Ensure you’re using medium-low heat and removing them from the pan while they still look slightly wet.

Can I make this dairy-free?

No, this recipe relies on ricotta and Parmesan for its core flavor and texture. A dairy-free version would require a complete reworking of the recipe with alternative ingredients.

Is the ricotta supposed to be cold when added?

Yes, adding cold ricotta straight from the refrigerator helps slow down the cooking and contributes to the creamy, soft texture.

Can I cook this in butter instead of oil?

Yes, you can substitute the avocado oil with an equal amount of butter. Be mindful that butter can brown at medium-low heat, so watch it carefully.