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!Jump to Recipe
Here are a few things I love about this scrambled egg recipe
- It’s delicious. Duh.
- It only requires a handful of ingredients.
- It can be ready within ten minutes.
- 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.
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.
Scrambled Eggs with Ricotta and Chives
- 1 tbsp butter
- 3 large eggs
- 1/2 cup ricotta
- 1/4 cup chives chopped
- salt and pepper to taste
- Wash and chop chives. Set aside.
- Melt one tbsp. of butter in a pan on medium heat. Careful not to let it burn.
- In a large bowl, whisk three eggs with half a cup of ricotta, your chopped chives, and salt and pepper.
- 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.
- Top with more chives if you'd like, serve, and enjoy!
- It's important not to forget the salt and pepper. They really help bring this recipe together!
That’s all there is to it, folks!
I can’t wait to hear what you think of these — please let me know in the comments down below!
xo – C