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scrambled eggs with ricotta and chives on sourdough toast and a gold background

Scrambled Eggs with Ricotta and Chives

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?
5 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
Course Breakfast
Servings 1
Calories 532 kcal


  • 1 tablespoon butter
  • 3 large eggs
  • ½ cup ricotta
  • ¼ 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!


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