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.