Ingredients
Equipment
Method
- Crack your eggs into a large bowl and add half of the ricotta. Whisk vigorously to mix the ricotta into your eggs.
- For fluffier eggs, use an immersion blender to fully combine the eggs and ricotta.
- Heat a nonstick pan over medium heat and add butter to melt. Just before cooking, add a pinch of salt to your eggs and whisk.
- Pour the eggs into the skillet and immediately reduce heat to medium-low. Let set for about 15 seconds, then run a spatula across the surface, scraping the cooking eggs to the side and allowing uncooked egg to take their place.
- Continue scraping the bottom and sides of the pan to form curds and prevent eggs from drying out. Cook until about 90% done and still glistening with moisture.
- Remove the pan from heat and dollop the remaining ricotta on top of the mostly cooked eggs.
- Fold the eggs over the ricotta and stir. Transfer directly to serving plates. Garnish with fresh herbs and cracked black pepper, if desired.
Notes
If possible, let eggs and ricotta come to room temperature for about 30 minutes. This helps eggs cook more evenly and ricotta blend better. Have your serving plates ready before you start cooking, as residual heat will continue to cook the eggs.