Extra light and fluffy with a hint of creaminess, these Ricotta Scrambled Eggs are an easy way to elevate your breakfast menu! They’re so good, you might never go back to plain scrambled eggs again.
Whenever I end up with a little leftover ricotta cheese in my fridge, I know exactly what to do with it. Adding ricotta to your scrambled eggs is the secret to creating the fluffiest eggs you’ve ever had.
It’s also a clever way to serve more people with fewer eggs.
The ricotta doesn’t just enhance the texture, it also adds a creamy, slightly tangy flavor that elevates your scrambled eggs to a whole new level.
Table of contents
Ingredient Notes
- Eggs: Using 6 large eggs will yield enough for 4 servings.
- Ricotta cheese: For the best flavor and creaminess, use whole milk ricotta. You can use part-skim ricotta, if you’d like, but they won’t be quite as creamy.
- Salt: Season the eggs to taste with kosher sat.
- Oil: I like to use avocado oil but any neutral (no flavor) oil you keep on hand will work just fine for these eggs.
- Optional for serving: Sliced sourdough bread, grated Parmesan cheese, chopped fresh chives or other fresh herbs, and red pepper flakes. See the serving suggestions below for more details.
How to Make Ricotta Scrambled Eggs
This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
- Whisk together the eggs, salt, and half of the ricotta until smooth.
- Pour the mixture into a hot, oiled nonstick skillet and reduce the heat. Once the eggs just begin to set, spoon the remaining ricotta into the center.
- Gently fold it in as the eggs finish cooking.
- Stir until just set and creamy, then serve right away.
Tips for the Best Ricotta Scrambled Eggs
The Right Pan: It’s vital to use a good quality large nonstick skillet, like my 12-inch Hexclad Frying Pan. It provides even heat and prevents sticking, making cleanup easier too.
Oil vs. Butter: While butter adds flavor, you’ll get a better result using oil. It’s slicker, more reliable for coating the pan, and helps ensure the eggs won’t stick. If you still want that buttery flavor, you can always add a small pat at the end.
Split the Ricotta: Whisking in half of the ricotta with the eggs gives them a light, airy texture from the start. The remaining ricotta is folded in gently near the end of cooking for rich, creamy pockets in every bite.
Cook Low and Slow: Keep the heat low and stir gently. Scrambled eggs cooked slowly will stay soft, fluffy, and tender.
Serving Suggestions
Eggs on Toast
My favorite way to serve Ricotta Scrambled Eggs is spooned over slices of toasted sourdough bread and topped with finely shredded Parmesan cheese, minced fresh herbs like chives, basil, or dill, and a pinch of red pepper flakes. This is delicious served with fresh berries or other fruit.
With Sautéed Veggies
For a hearty, wholesome breakfast, I love to serve these eggs with a quick sauté of whatever vegetables I have on hand. Last time it was zucchini, bell pepper, and mushrooms.
Add a Protein
To bulk up the meal, we love my homemade Turkey Breakfast Sausage. It’s lean, super flavorful, and loaded with protein!
Round It Out
A batch of Oven Roasted Breakfast Potatoes would be absolutely delicious with this meal!
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Ricotta Scrambled Eggs
Ingredients
- 6 large eggs
- ½ cup ricotta cheese (whole milk), divided
- 2 tablespoons avocado oil, or other neutral oil
- ½ teaspoon kosher salt, or to taste
Optional for Serving
- 4 slices sourdough bread, toasted
- ½ cup finey grated Parmesan
- Chopped fresh chives or other fresh herbs, minced
- Pinch red pepper flakes, optional
Instructions
- Crack the eggs into a medium bowl. Add ¼ cup ricotta and the salt and blend well with a wire whisk until the ricotta is completely broken down into the egg mixture. Set aside.
- Add the oil to a 12-inch nonstick skillet and place over MEDIUM heat. When heated, add the egg mixture and reduce the heat to MEDIUM-LOW. Let the egg mixture sit without stirring until you see the edges are just barely beginning to set (this happens quickly – like 15 to 30 seconds or so). Add the remaining ricotta in a big spoonful right on the center of the eggs. Quickly stir, folding the eggs over the ricotta and continue to stir and fold the mixture until the eggs are creamy and cooked through. Immediately remove from the heat and serve.
- Serve over sourdough toast with grated Parmesan, chives, and a pinch of red pepper flakes, if desired.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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