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. If you want your eggs even more mixed and fluffier, you can 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 and then 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.
- Scrape your spatula along the bottom and sides of the pan to continue to form curds and to prevent any part of the eggs from drying out. Continue cooking the eggs until they are about 90% done and they are 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, leave your eggs and ricotta on the counter to come to room temperature for about 30 minutes. Your eggs will cook more evenly and the ricotta will better blend into the eggs and melt while cooking. Before starting to cook, make sure you have your plates out and ready to receive their portion of eggs. Leaving your eggs in the pan will cause them to overcook. Your eggs will continue cooking from the residual heat.