Scrambled Eggs with Ricotta and Chives

If you follow me on Instagram, you know I've recently been OBSESSED with ricotta. And that includes eggs with ricotta. I whipped up these scrambled eggs with ricotta and chives recently, and I fell in love. They've now become a breakfast staple at my house, and once you try them, I think you'll see why!

Things I love about eggs and ricotta

1. It's delicious. Duh.
2. It only requires a handful of ingredients.
3. It can be ready within ten minutes.
4. It's easy to customize it and add or change ingredients, like including tomatoes or other veggies. If you're not big on chives, feel free to omit them or just use less.

Oh, and ricotta is the most versatile food, seriously. It works with sweet and it works with savory, and it also works with sweet AND savory at the same time. Lately, I've been eating ricotta on toast topped with honey and salt and pepper. Give it a try. You'll fall in love.

The ricotta is also a good way to add even more protein to your scrambled eggs. Ricotta has about 11 grams of protein per 100 g serving. That's pretty good when you realize it's almost as much protein as you get in one egg!

Making scrambled eggs with ricotta and chives

One thing I feel strongly about is that you really don't need to add milk to scrambled eggs. I think it makes them kind of soggy, and it's just not necessary. ESPECIALLY when you're adding cheese, which is creamy on its own.

That's why I always scramble my eggs in just a tablespoon of butter. It helps them hold their shape and get the best texture. And besides, if you add milk it's just one more ingredient and step!

If you're looking for another scrambled egg recipe without milk, check this one out.

Serving options

You can eat these eggs on their own, or jazz it up a bit.

I like to top toast with the eggs, then sprinkle some "Everything But the Bagel" seasoning on top. If you don't have access to this seasoning from Trader Joe's, here's a recipe for a DIY version.

And if you have leftovers, I love reheating them on the stove rather than microwaving them if you have the time. 

High protein breakfast recipes

Once you try these scrambled eggs with ricotta, try these other high protein breakfast recipes next:

• Cheesy Egg Hash Brown Cups
• Broccoli Cheddar Egg and Hash Brown Casserole
• Egg Casserole with Cottage Cheese and Roasted Red Pepper

📖 Recipe

Scrambled Eggs with Ricotta and Chives

4.50 from 2 votes

You only need a handful of ingredient for your new favorite recipe: scrambled eggs with ricotta and chives! And need I mention they're ready in under 10 minutes?

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Servings: 1

Course: Breakfast

Calories: 532

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 tablespoon butter
• 3 large eggs
• ½ cup ricotta
• ¼ cup chives chopped
• salt and pepper to taste

Method

 

1. Wash and chop chives. Set aside.
2. Melt one tbsp. of butter in a pan on medium heat. Careful not to let it burn.
3. In a large bowl, whisk three eggs with half a cup of ricotta, your chopped chives, and salt and pepper.
4. When the butter is melted, pour the egg mixture into the pan. Stir gently with a wooden spoon or spatula for about five minutes or until the eggs are scrambled and cooked to your liking.
5. Top with more chives if you'd like, serve, and enjoy!

Nutrition

Calories: 532kcalCarbohydrates: 5gProtein: 33gFat: 42gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 651mgSodium: 318mgPotassium: 369mgFiber: 1gSugar: 1gVitamin A: 2143IUVitamin C: 6mgCalcium: 351mgIron: 3mg

Notes

• It's important not to forget the salt and pepper. They really help bring this recipe together!

Tried this recipe?

Let us know how it was!

That's all there is to it, folks!

If you're looking for another kind of unique egg recipe, I also have these baked eggs with parmesan and nutmeg you should try!

I can't wait to hear what you think of these, especially if this is your first time trying scrambled eggs with ricotta — please let me know in the comments down below!

xo - Chelsea

By the way, I also have a new page on my site with a bunch of helpful links. It has links to my social profiles, LTK, Amazon Storefront, etc. There's NO pressure to shop from any of these links. But if you're wondering about the kitchen tools I use, etc., that's where you'll find them. As always, I appreciate your support SO much!

Scrambled Eggs with Ricotta: Helpful FAQs

Just in case there's anything I didn't cover in this article, you might find the info you're looking for in these FAQs. 

Can I double or halve the recipe?

Yes, you can easily adjust the recipe based on the number of servings you need. Just ensure that when doubling or halving, you adjust all ingredients proportionally.

What's the best way to store leftover scrambled eggs?

Place any leftovers in an airtight container and refrigerate for up to one day. As mentioned earlier, it's best to reheat them gently on the stove.

How can I serve these scrambled eggs? 

These eggs are versatile! Serve them with toasted bread, on a bed of spinach, alongside roasted vegetables, or even as a filling for a breakfast wrap or burrito. Don't forget a sprinkle of salt and a grind of fresh black pepper!

Can this dish be made ahead of time and reheated?

Scrambled eggs are best enjoyed immediately after cooking. However, if you must make them ahead, store them in an airtight container in the refrigerator and reheat gently on the stove over low heat, stirring frequently. Avoid microwaving (if possible) as it may alter the texture.