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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.
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Servings: 2
Ingredients
- 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
Instructions
- 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)
Notes
- 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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Nutrition
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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