Ingredients
Scale
- 4 large eggs
- 2 heaping tablespoons whole milk ricotta cheese
- 1 tablespoon milk or cream (optional)
- 1 teaspoon butter
- Cracked black pepper, to taste
- Fresh chives, chopped (optional)
Instructions
- Crack the eggs into a bowl and whisk gently with milk or cream until just combined.
- Fold in the ricotta cheese without overmixing.
- Heat a nonstick skillet over medium-low heat and melt the butter.
- Pour in the egg and ricotta mixture.
- Stir slowly with a silicone spatula, scraping from the edges toward the center.
- Cook until just set with creamy folds.
- Season with cracked black pepper and sprinkle with chives if desired.
- Serve warm on toast or alongside muffins or a salad.
Notes
Cook low and slow to maintain creamy texture. Avoid high heat and overmixing. Add-ins like herbs, spinach, or pesto work well for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 245mg
Keywords: eggs, ricotta, breakfast, creamy, protein