Ricotta Scrambled Eggs
These easy Ricotta Scrambled Eggs are light, creamy, and more flavorful than the scrambled egg you are used to making.
Servings 1
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.
Nutrition Facts
Ricotta Scrambled Eggs
Amount per Serving
Calories
364
% Daily Value*
Fat
28
g
43
%
Saturated Fat
14
g
88
%
Carbohydrates
2
g
1
%
Protein
23
g
46
%
* Percent Daily Values are based on a 2000 calorie diet.
*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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