These easy Ricotta Scrambled Eggs are light, creamy, and more flavorful than the scrambled egg you are used to making. They turn an everyday breakfast favorite into something worth waking up for.
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- ❤️ Why You'll Love This Ricotta Scrambled Eggs Recipe
- 🛒 Ingredients for Ricotta Scrambled Eggs
- 🔪 How to Make Ricotta Scrambled Eggs
- 💡 Tips
- ☑️ Storage Instructions
- 🍴 What to Serve with Scrambled Eggs
- 🔄 Substitutions and Additions
- Can I Use Part Skim Ricotta Instead of Whole Milk Ricotta?
- Can I Make These Eggs Ahead of Time?
- Is This Recipe Meant to be Creamy or Fluffy?
- How Do I Know When to Stop Cooking Them?
- 🍽️ More Breakfast Recipes
❤️ Why You'll Love This Ricotta Scrambled Eggs Recipe
- Soft, creamy ricotta folded into fluffy eggs
- Rich flavor and texture without heavy cream
- Quick stovetop breakfast with minimal effort
- Simple, wholesome ingredients
You may think you have had creamy scrambled eggs before, but have you made them with ricotta? As the eggs gently cook, the ricotta melts into them and creates a custardy texture that feels just like the eggs you get at fancy cafes.
I cook them low and slow so the eggs stay soft and moist instead of turning dry or firm. The ricotta blends in without any extra steps, which keeps the whole recipe easy from start to finish. This is the kind of recipe you can make for brunch, breakfast buffet or simple breakfast at home with the family.
Looking for other favorite egg recipes? Check out my recipe for Jalapeño Popper Egg Cups and Eggs Benedict.
🛒 Ingredients for Ricotta Scrambled Eggs
- Eggs
- Ricotta cheese
- Parmesan cheese
- Butter
- Chives
- Salt
- Ground black pepper
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Ricotta Scrambled Eggs
Add the eggs, salt and pepper to a bowl and whisk until combined and frothy.
If you have a hand mixer, it makes it even easier.
Heat a skillet to low and add in the butter. Then once melted, add in the eggs.
Add in the ricotta cheese.
Gently stir the eggs until they’re cooked to your liking.
Garnish with the parmesan cheese and chopped chives. Enjoy!
💡 Tips
- Keep the heat low the entire time so the eggs cook gently and stay tender.
- Whisk the eggs until very frothy to build in air before they ever hit the pan.
- Stir slowly rather than constantly to avoid a broken texture.
- Use a nonstick skillet to keep the eggs from sticking or browning too fast.
- Stop cooking while the eggs still look slightly loose since they finish setting on the plate.
☑️ Storage Instructions
I prefer these scrambled eggs when they are freshly made. But if you have leftovers, you can put them in an airtight container in the fridge for up to a couple of days.
🍴 What to Serve with Scrambled Eggs
Serve them with you favorite bacon or this Candied Bacon, Homemade Breakfast Sausage or over a slice of your favorite toast.
🔄 Substitutions and Additions
- Sour cream: Add a spoonful of sour cream at the end for extra richness.
- Mushrooms: Stir in sautéed mushrooms for a heartier breakfast plate.
- Heat: Sprinkle in red pepper flakes if you like a little heat.
- Herbs: Swap chives for fresh parsley or basil for a different flavor.
- Sausage: Add cooked crumbled sausage and gently fold it in right before serving.
- Avocado: Top with sliced avocado for a creamy contrast.
Can I Use Part Skim Ricotta Instead of Whole Milk Ricotta?
You can, but whole milk ricotta gives the creamiest result.
Can I Make These Eggs Ahead of Time?
They are best fresh, but leftovers can be reheated gently on low heat.
Is This Recipe Meant to be Creamy or Fluffy?
These eggs give you the best of both worlds. Whipping them with a mixer helps make them fluffy while the ricotta gives them creaminess.
How Do I Know When to Stop Cooking Them?
You'll want to pull them from the heat when they still look slightly loose since they finish setting off the pan.
🍽️ More Breakfast Recipes
- Vegan Baked Oats
- Blueberry Muffins
- Italian Sausage and Spinach Quiche
- Sausage Gravy & Biscuits
- Fluffy Pancakes with Strawberry Sauce
- Mango Smoothie Bowl
- Apple Cinnamon Overnight Oats
- Banana Chocolate Chip Muffins
Ricotta Scrambled Eggs
Ingredients
- 3 large eggs
- 3 tablespoons whole milk ricotta cheese
- 1 tablespoon grated parmesan cheese
- 1 tablespoon butter
- 1 teaspoon fresh chives, chopped
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Add the eggs, salt and pepper to a bowl and whisk until combined and frothy. If you have a hand mixer, it makes it even easier.
- Heat a skillet to low and add in the butter. Then once melted, add in the eggs.
- Add in the ricotta cheese.
- Gently stir the eggs until they’re cooked to your liking.
- Serve either with your choice of bacon or sausage on the side and/or over your favorite low carb toast and garnish with the parmesan cheese and chopped chives.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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