If you’re on the lookout for a breakfast that feels both indulgent and effortlessly simple, this Ricotta Scrambled Eggs Recipe is about to become your new favorite go-to. Picture eggs so light and fluffy that they practically melt in your mouth, with the subtle creaminess of ricotta cheese folded right in for a silky texture and a touch of tang. It’s a little twist on classic scrambled eggs that brings a fresh depth of flavor and luxurious comfort to your morning plate. Trust me, once you try this recipe, you’ll want to make it a staple in your kitchen.
Ingredients You’ll Need
The beauty of this dish is in its simplicity: just a handful of fresh, accessible ingredients that come together to create something truly special. Each component plays a crucial role, from the fluffy eggs to the rich ricotta, creating a balance of texture and flavor that’s irresistible.
- 6 large eggs: The main star providing protein and structure, aim for freshness for the best fluffiness.
- ½ cup whole milk ricotta cheese, divided: Adds a creamy richness that transforms ordinary eggs into something silky and flavorful.
- 2 tablespoons avocado oil (or other neutral oil): Provides a light, clean cooking fat that won’t overpower the delicate flavors.
- ½ teaspoon kosher salt (or to taste): Enhances the overall flavor without masking the natural taste of the ingredients.
- Optional for serving: Sourdough bread, freshly grated Parmesan, chopped fresh chives, and a pinch of red pepper flakes add texture, color, and layers of savory goodness.
How to Make Ricotta Scrambled Eggs Recipe
Step 1: Prepare the Egg and Ricotta Mixture
Crack 6 large eggs into a medium bowl, then add ¼ cup of the ricotta cheese along with the kosher salt. Use a wire whisk to blend everything thoroughly until the ricotta is fully incorporated into the eggs, creating a smooth, uniform mixture. This step sets the stage for those extra creamy, fluffy scrambled eggs we’re aiming for.
Step 2: Heat Your Pan and Start Cooking
Pour 2 tablespoons of avocado oil into a 12-inch nonstick skillet and place it over medium heat. Once the oil is hot but not smoking, pour in your egg mixture and immediately reduce the heat to medium-low. Be patient here and let the eggs sit for about 15 to 30 seconds until you see the edges begin to gently set—this slow cooking is the secret to a tender texture.
Step 3: Add the Remaining Ricotta and Fold Gently
Place the remaining ¼ cup of ricotta in a few generous spoonfuls right in the center of the eggs. Using a spatula, quickly and gently fold the eggs over the ricotta. Continue stirring and folding carefully until the eggs are cooked through but still creamy. The ricotta melts into pockets of soft, luscious creaminess that make each bite a delight.
Step 4: Remove from Heat and Serve Immediately
As soon as your eggs reach that perfectly creamy consistency, remove the pan from the heat to avoid overcooking. Serve your ricotta scrambled eggs hot for the best texture and flavor experience.
How to Serve Ricotta Scrambled Eggs Recipe
Garnishes
Simple garnishes like freshly chopped chives or other herbs add a vibrant pop of color and fresh, bright flavors that cut through the richness. A sprinkle of finely grated Parmesan cheese brings in an extra layer of savory complexity, while a pinch of red pepper flakes can offer just the right amount of heat for those who love a little kick.
Side Dishes
To round out the meal, serve these eggs over warm sourdough toast, whose crunch contrasts wonderfully with the softness of the eggs. You can also add a side of fresh fruit or a light salad to keep things balanced and refreshing, making your breakfast feel like a well-rounded celebration of simple, fresh ingredients.
Creative Ways to Present
For a fun twist, try plating your ricotta scrambled eggs over roasted vegetables or a bed of sautéed spinach for a nutrient boost. Alternatively, pile them onto an English muffin with a slice of smoked salmon or avocado for a brunch-worthy dish that feels gourmet but is still incredibly easy and fast to prepare.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (although honestly, that’s rare), store them in an airtight container in the refrigerator for up to 2 days. Keep in mind that scrambled eggs tend to firm up when cooled, so they might lose a bit of their luscious texture.
Freezing
Freezing scrambled eggs with ricotta isn’t recommended because the ricotta’s texture can change and become grainy when thawed. For the best taste and texture, enjoy this recipe fresh or refrigerated rather than frozen.
Reheating
To gently reheat, place the eggs in a nonstick skillet over low heat and stir occasionally until warmed through. Avoid microwaving if possible, as this can quickly dry out the eggs. Adding a small splash of milk or cream while reheating can help restore some creaminess.
FAQs
Can I use low-fat ricotta for this recipe?
Yes, you can substitute low-fat ricotta, but keep in mind it may result in a slightly less creamy texture. Whole milk ricotta really gives that rich, silky quality, so it’s worth it if you want the full experience.
Do I have to use avocado oil?
Not at all! Any neutral oil like grapeseed, canola, or even a light olive oil works well. Avoid butter if you want to keep the flavor light and let the ricotta shine, but butter can add a lovely richness if that’s your preference.
How can I make my scrambled eggs even fluffier?
Whisk your eggs vigorously before cooking to incorporate air, and cook them slowly over low heat with gentle folding. Adding the ricotta as instructed naturally enhances fluffiness and creaminess.
Is this recipe suitable for meal prepping?
This recipe is best enjoyed fresh, but you can prepare the egg-ricotta mixture in advance and keep it refrigerated for a few hours before cooking. For pre-made cooked eggs, reheating is possible but might sacrifice some texture.
Can I add other ingredients to this scrambled eggs recipe?
Absolutely! Feel free to mix in sautéed mushrooms, spinach, chopped tomatoes, or herbs like basil or dill to customize the flavor and add extra nutrients. Just fold them in gently to keep that luscious texture intact.
Final Thoughts
Now that you’ve got the scoop on how to make this delightfully creamy and fluffy Ricotta Scrambled Eggs Recipe, I hope you’re as excited as I am to try it out for your next breakfast or brunch. It’s a simple way to upgrade everyday eggs into something truly special and memorable. Bon appétit, and enjoy every rich, tender bite!
Print
Ricotta Scrambled Eggs Recipe
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Total Time: 5 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Light, fluffy, and creamy ricotta scrambled eggs that make for an elevated breakfast experience with simple ingredients and easy steps.
Ingredients
Main 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
Optional for Serving
- 4 slices sourdough bread, toasted
- ½ cup finely grated Parmesan
- Chopped fresh chives or other fresh herbs, minced
- Pinch red pepper flakes, optional
Instructions
- Prepare the egg mixture: Crack the eggs into a medium bowl. Add ¼ cup of ricotta cheese and the kosher salt. Using a wire whisk, blend the ingredients together until the ricotta is completely incorporated and the mixture is smooth. Set aside.
- Heat the skillet: Place a 12-inch nonstick skillet over medium heat and add the avocado oil. Allow the oil to warm up for a minute or so until shimmering.
- Start cooking eggs: Pour the egg mixture into the heated skillet and immediately reduce the heat to medium-low. Let the eggs sit undisturbed for about 15 to 30 seconds until the edges start to set slightly.
- Add remaining ricotta and fold: Spoon the remaining ¼ cup of ricotta onto the center of the eggs. Quickly stir and fold the eggs over the ricotta gently, continuing to fold and stir until the eggs are creamy and fully cooked through but still soft.
- Finish and serve: Remove the skillet from the heat immediately to avoid overcooking. Serve the ricotta scrambled eggs hot over toasted sourdough bread, topped with grated Parmesan, chopped chives, and a pinch of red pepper flakes if desired.
Notes
- Nutrition values provided are for the scrambled eggs only and exclude optional serving ingredients like sourdough toast, Parmesan, and herbs.
- Use fresh ricotta cheese for best texture and flavor.
- Adjust salt to taste based on personal preference or dietary needs.
