Scrambled Eggs With Ricotta Cheese |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Marie Simmons Ingredients:
6 large eggs |
1 cup whole milk ricotta cheese, stirred to blend |
1 tablespoon unsalted butter |
kosher salt |
fresh ground black pepper |
1 tablespoon torn fresh basil leaf |
italian bread, slices buttered with |
butter, and toasted |
2 tomatoes, cored and thinly sliced (optional, in season) |
Directions:
1. Add eggs and ricotta to a large bowl; whisk until blended.
2. Melt butter in a large nonstick skillet over med-low heat.
3. When foam subsides, add in the egg mixture.
4. Cook, stirring constantly, until the eggs are soft-set but still creamy, about 3 minutes.
5. Do not allow the eggs to develop a curdlike consistency—that means they are overcooked.
6. Sprinkle with salt to taste and a grinding of pepper.
7. Sprinkle with basil leaves; serve at once with toast and tomatoes.
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