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Served ricotta scrambled eggs with toast and arugula salad

Ricotta Cheese Scrambled Eggs: A Creamy Twist on Breakfast Classics

These ricotta cheese scrambled eggs are soft, creamy, and comforting. With just a handful of ingredients and a little patience, you’ll have a warm and satisfying breakfast that feels a little special—even on a weekday.

  • Total Time: 10 minutes
  • Yield: 2 servings 1x

Ingredients

Scale

4 large eggs

1/4 cup ricotta cheese (whole milk or part-skim)

1 tablespoon butter or olive oil

Salt and pepper, to taste

Chopped fresh herbs (optional, for topping)

Instructions

1. Crack the eggs into a bowl and whisk until fully combined and frothy.

2. Gently fold in the ricotta—don’t overmix to keep some creamy texture.

3. Warm butter in a nonstick skillet over medium-low heat.

4. Pour in the egg mixture and slowly stir with a rubber spatula.

5. Continue cooking low and slow, scraping the pan to form soft curds.

6. When eggs are mostly set but still glossy, remove from heat.

7. Season with salt and pepper, sprinkle herbs if using, and serve warm.

Notes

Use low heat to avoid overcooking—slow is the secret to fluffy eggs.

Try adding sautéed spinach, shallots, or a dash of chili flakes for variation.

Pairs well with toast, roasted vegetables, or wrapped in a tortilla.

  • Author: Marlene Grace
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 plate
  • Calories: 270
  • Sugar: 1g
  • Sodium: 210mg
  • Fat: 21g
  • Saturated Fat: 10g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 20g
  • Cholesterol: 310mg

Keywords: ricotta cheese scrambled eggs, creamy eggs, soft scrambled eggs