Cooked low and slow, these creamy Ricotta Scrambled Eggs are simultaneously light as clouds and super decadent—which is just what your morning deserves.
All you need is 5 ingredients, a hot pan, and 10 minutes to make the silkiest scrambled eggs your breakfast plate has ever seen!
Breakfast is the most important meal of the day, so why not make it a little extra special?
I’ve been OBSESSED with making these light and fluffy ricotta scrambled eggs lately! Folding fresh ricotta into just-set scrambled eggs gives them an almost soufflé texture. The light sweetness of the ricotta melds with the butter for a lovely flavor that’s a step above what you’re used to.
These creamy eggs are so easy to make! You just melt butter in a pan, stir the eggs, fold in ricotta, and serve. Trust me, you’ll never want to make them any other way!
Everything You Need For Scrambled Eggs with Ricotta Cheese
- Eggs: This recipe calls for four large eggs.
- Unsalted Butter: We prefer unsalted butter because it allows the rest of your ingredients to shine!
- Ricotta Cheese: Whole-fat ricotta cheese has the most flavor and adds so much richness to the final dish.
- Salt and Black Pepper: To taste!
Can I Double This Recipe?
Absolutely! Double all the ingredients and use a big enough pan so that they can cook without getting tough from spending too much time on the heat.
Other Delicious Mix-Ins For Scrambled Eggs
Scrambled eggs are a great vehicle for adding extra protein and veggies! Try making scrambled eggs with mascarpone for a luxurious finish or cottage cheese to get a soft and fluffy texture similar to ricotta, but with much more protein.
We like sprinkling chives on these scrambled eggs, but you can add many more greens inside, too! Try finely chopping up some spinach, mushrooms, broccoli, or green onions and adding them at the same time as the ricotta for an even more filling dish.
Should I Add Milk To Scrambled Eggs?
While I adore these eggs, you can add milk to them for even more creaminess. This recipe for perfect scrambled eggs tells you exactly how to do it!
Directions At A Glance
- Whisk Eggs: Crack four eggs into a bowl and add salt and pepper to taste. Whisk together vigorously and set aside.
- Add to Pan: Heat the butter in a large nonstick skillet over low heat. Once the butter is melted, pour the eggs into the pan. Using a spatula, continuously stir the eggs.
- Fold in Ricotta: Add the ricotta to the eggs and cook, stirring often, until the eggs are at your desired texture.
- Serve & Enjoy: Serve topped with cracked black pepper and flaky sea salt.
Recipe Tip
The key to light and fluffy scrambled eggs is to whisk vigorously to get as much air as possible into the eggs and ensure that the whites and yolks are fully combined for a lush finish.
Eggs keep cooking even when removed from the heat, so make sure you’re not overcooking them by letting them finish cooking off the stove.
How To Plate Scrambled Eggs With Ricotta
These scrambled eggs would be so good with a thick slice of toasted bread. We love it with our Parmesan Rosemary Focaccia Bread! You also can’t go wrong pairing it with these Skillet Breakfast Potatoes.
Garnish with another tablespoon of whipped ricotta, drizzle with olive oil, and top with cracked black pepper, flaky sea salt, and crushed red pepper.
Ricotta Scrambled Eggs Recipe
Ingredients
- 4 large eggs
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon unsalted butter
- ¼ cup ricotta cheese
Instructions
- Crack the 4 eggs into a bowl and add the salt and pepper. Whisk together and set aside.
- Heat the butter in a large nonstick skillet over low heat. Once the butter is melted pour the eggs into the pan. Using a spatula stir the eggs in the pan.
- Add the ricotta to the pan and cook stirring often until the eggs are cooked. About 3-4 minutes.
- Serve topped with cracked black pepper and flaky sea salt.
