This recipe gives the typical scrambled eggs a little flair. The ricotta lends a lot of substance and protein to this breakfast. I like to have these with some buttered (or avocado) toast and a bright, citrusy salad. This dish was inspired by a Mediterranean brunch restaurant I found in St. Louis.
Ingredients
2 eggs
¼ cup whole milk ricotta cheese
2 tbsp grated Parmesan cheese
Salt and pepper to taste
1 pat of butter for the pan (1/3 tbsp)
Instructions
1. In a small bowl, whisk together egg with ricotta and a pinch of salt and desired amount of pepper.
2. In a small frying pan melt butter on medium heat.
3. When butter starts bubbling, add egg mixture.
4. Gently shuffle the liquid back and forth around the pan so that no part of the egg mixture is in the same place for more than a few seconds.
5. Egg will start to curdle. Add grated Parmesan.
6. Continue the back and forth shuffling until the eggs are no longer liquid, about 2-3 minutes.
7. Serve immediately!