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.
