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 to medium heat and add butter to melt. Just before cooking, add a pinch of salt to your eggs and whisk them.
- Pour the eggs into the skillet and immediately reduce your heat to medium-low. Allow to set for about 15 seconds. Run a spatula across the surface of the pan, scraping the cooking eggs off to the side and allowing uncooked egg to take their place against the pan.
- Continue to scrape your spatula along the bottom and sides of the pan to form curds and prevent the eggs from drying out. Cook until the eggs are about 90% done and still glistening with moisture.
- Take your pan off the heat and dollop the remaining ricotta on top of the mostly cooked eggs. Fold the eggs over the ricotta and stir in.
- Transfer directly to serving plates. Garnish with fresh herbs and cracked black pepper, if desired.
Notes
If possible, let your eggs and ricotta come to room temperature for about 30 minutes before cooking. This helps the eggs cook more evenly and the ricotta blend better.
Have your serving plates ready before you start cooking. Eggs will continue to cook from residual heat after being removed from the pan.