Scrambled Eggs With Ricotta Cheese Recipe

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Ingredients:

Serving

6 large eggs
1 cup whole milk ricotta cheese, stirred to blend
1 tbsp unsalted butter
kosher salt
fresh ground black pepper
1 tbsp torn fresh basil leaf
italian bread, slices buttered with
butter, and toasted
2 tomatoes, cored and thinly sliced (optional, in season )

Directions:

Add eggs and ricotta to a large bowl; whisk until blended.
Melt butter in a large nonstick skillet over med-low heat.
When foam subsides, add in the egg mixture.
Cook, stirring constantly, until the eggs are soft-set but still creamy, about 3 minutes.
Do not allow the eggs to develop a curdlike consistency—that means they are overcooked.
Sprinkle with salt to taste and a grinding of pepper.
Sprinkle with basil leaves; serve at once with toast and tomatoes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	277.66 Kcal (1163 kJ)
Calories from fat	171.41 Kcal
		% Daily Value*
Total Fat	19.05g	29%
Cholesterol	321.88mg	107%
Sodium	233.52mg	10%
Potassium	250.65mg	5%
Total Carbs	8.15g	3%
Sugars	1.33g	5%
Dietary Fiber	0.63g	3%
Protein	19.08g	38%
Vitamin C	4.3mg	7%
Iron	1.7mg	10%
Calcium	179.1mg	18%

Amount Per 100 g
Calories	152.35 Kcal (638 kJ)
Calories from fat	94.05 Kcal
		% Daily Value*
Total Fat	10.45g	29%
Cholesterol	176.62mg	107%
Sodium	128.13mg	10%
Potassium	137.53mg	5%
Total Carbs	4.47g	3%
Sugars	0.73g	5%
Dietary Fiber	0.34g	3%
Protein	10.47g	38%
Vitamin C	2.4mg	7%
Iron	0.9mg	10%
Calcium	98.3mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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