The Best Scrambled Eggs with Ricotta Cheese Recipe

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This scrambled eggs recipe is made with homemade ricotta cheese which makes it extremely light and fluffy.

The recipe also includes a dash of chili flakes for a deep and smoky flavor.

Close-up of scrambled eggs with ricotta cheese next to a slice of toasted bread

The Best Scrambled Eggs with Ricotta Cheese Recipe

The first hurdle any amateur cook needs to jump over is to learn how to make a batch of scrambled eggs with ricotta cheese that doesn’t taste awful.

This seemingly effortless task has tripped many inexperienced chefs at the beginning of their culinary journey.

And it’s most often caused because they either season the eggs way too soon or they don’t know how to actually scramble them.

That’s why I decided to share my recipe for scrambled eggs with you. As you’ll see, it’s extremely easy to follow and will take you no more than 10 minutes to cook.

What you’ll need

  • Eggs – This recipe serves two people so you’ll need to get four large eggs. I generally prefer cooking with pasture raised eggs since they last longer than the regular eggs sold at the supermarket are give this dish a more rich flavor.
  • Ricotta – Ricotta gives these eggs their signature creamy texture. For optimal results, I recommend whipping your own batch at home. All you need to do is heat up some milk and cream, and add lemon juice to clump up the dairy.
  • Butter – Most of my recipes on this blog are made with unsalted butter and this one is no exception. I rarely use salted butter since I don’t want to waste time measuring the exact amount of salt I need to add or remove from my recipe. Anyways, if you’re curious, you can check this article to find out how to substitute unsalted butter with salted butter.
  • Seasonings – As someone who absolutely adores the flavor of dried chili flakes, I couldn’t withhold myself from adding them to this recipe. Their robust smoky flavor is a complete game changer which brings the taste of these scrambled eggs to a whole new level. Apart from the chili flakes, I’ve also added a dash of white pepper, garlic powder and table salt.

Ingredients for scrambled eggs with ricotta cheese

How to make Scrambled Eggs with Ricotta

Check out the recipe card at the end of this article for detailed, step-by-step instructions.

Start by beating the eggs with a wire whisk or a fork in a small glass bowl. Keep beating the eggs until they reach an even consistency.

If you want to get a lighter texture, I recommend using a blender or a hand stand mixer instead. Set the eggs aside after you’re done with them and melt the butter in a non-stick pan.

Whisking eggs in a glass bowl next to a skillet with melted butter

Add the eggs to the pan and let them set for a few seconds.

Next, grab a spatula and run it across the pan starting from its edges. Do this while slightly tilting the pan to one side so the eggs can spill over the surface of the skillet.

Pouring eggs into skillet and running them towards the center of the pan

Keep doing this until the eggs are cooked, then add the ricotta and fold the eggs on top.

Stirring eggs with a spatula and adding ricotta cheese

Finish the eggs by generously seasoning them with the chili flakes. Transfer the scrambled eggs to a serving plate and serve them with a slice of bread.

Seasoning scrambled eggs with salt, garlic powder, white pepper and chili flakes

Tips and Tricks

  • Let the eggs and butter come to room temperature. If the eggs or cheese are cold they’ll cook unevenly. That’s why you should let them come to room temperature before cooking.
  • Don’t cook the eggs on high heat. If you think cooking eggs on high heat is a bright idea, then you might just toss them in the garbage bin. Eggs coagulate quite fast when they’re heated and will turn into chewing gum if you set your stove to high.
  • Season with salt only after the eggs are cooked. Seasoning the eggs with salt before they hit the skillet will draw out their moisture. This will make them watery and suck out their flavor.
  • Wait until the butter starts foaming. This might seem like a small detail, but it will definitely impact the flavor of the eggs if you gloss over it. If you don’t wait for the butter to start foaming, it will mix with the eggs.

Scrambled eggs with ricotta cheese spread over a toast


  • Use another type of cheese – The great thing about this recipe is that you can make it with a variety of creamy cheeses such as Feta, Bulgarian cheese, Mozzarella, Provolone or even Cheddar.
  • Spice things up – If a pinch of chili flakes isn’t enough to get you fired up, then you can add more heat with a dash of Tabasco or Frank’s RedHot sauce. Just make sure you add it when you’re beating the eggs and not after.
  • Add some fresh herbs – These scrambled eggs will greatly benefit from a bunch of fresh herbs such as parsley, dill, basil, chives or oregano.

If you’re in the mood for eggs in general, I recommend checking my recipe for Sunny Clouds Eggs and my Yogurt Scrambled Eggs.

Close-up of scrambled eggs with ricotta

scrambled eggs with ricotta cheese next to a slice of toasted bread

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The Best Scrambled Eggs with Ricotta Cheese Recipe

Light, fluffy and full of bold flavors, these Scrambled Eggs with Ricotta are the perfect companion to your breakfast. Serve them on top of a toast or along with a few pieces of bacon.
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
by: Aya
Servings: 2
Course: Breakfast, Side Dish
Cuisine: Italian, Mediterranean


  • 4 eggs large
  • 2 tbsp unsalted butter
  • 4 tbsp ricotta cheese
  • 1/4 tsp white pepper
  • 1/4 tsp garlic powder
  • 1/8 tsp chili flakes
  • salt
  • toast or buttered toast for serving optional


  • Vigorously whisk the eggs in a small bowl until they're fully homogenized.
  • Melt the unsalted butter in a 10-inch non-stick pan over low heat. Wait until the butter begins to foam and all of the solids are completely dissolved.
  • Pour the eggs over the melted butter and let them set for a few seconds. Don't stir the eggs before they have set.
  • Take a silicone or rubber spatula and start working your way from the edge of the pan towards the center. Slightly tilt the pan so the uncooked eggs can cover the exposed areas of the skillet.
  • Keep working your way towards the center in the same manner while occasionally flipping some of the curds until the eggs are ready. This shouldn't take you more than 30 seconds.
  • Turn off the heat, then add the ricotta, white pepper, salt, and garlic powder. Lightly stir the eggs with the spatula.
  • Sprinkle the chili flakes on top and transfer the eggs into a serving plate.
  • Serve the eggs on top of a toast or along with a few slices of bread. (optional)


  • Take the butter and eggs out of the fridge roughly half an hour before you start making this recipe. This will give them enough time to come to room temperature.
  • Set your stove top to low heat to prevent the eggs from becoming tough and chewy.
  • Wait until the eggs are completely cooked before seasoning them with salt. This will ensure they don't lose any moisture or taste.
  • Add the eggs to the pan only after the butter has started foaming. This way the butter won't get soaked into the eggs.

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Calories: 281kcal | Carbohydrates: 2g | Protein: 15g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 373mg | Sodium: 154mg | Potassium: 163mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 996IU | Vitamin C: 0.1mg | Calcium: 116mg | Iron: 2mg

I do my best to provide you with the nutritional information for recipes but I'm not a certified nutritionist. The nutritional information provided should only be treated as an estimate since it will vary based on cooking methods and brands of ingredients used.

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