Ricotta Scrambled Eggs

Prior to the Fudgelet’s arrival, I had been making different kinds of pasta. One of them used ricotta cheese. I was left with half a container. I planned on making the same pasta again, and maybe cooking it an alternative way. Well, he arrived, and I was left with this cheese that I didn’t have the time or energy to make pasta with. I also didn’t want to go to the grocery store. Instead, I thought about using it with eggs.  K and I really liked it, and it made a tasty lunch. You could certainly vary the amount of cheese, or the number of eggs. You can also eat it on the side, or on a sandwich. Can you figure out which plate is mine, and which was K’s?

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Directions for Ricotta Scrambled Eggs

  • 1/4 cup (4 ounces) ricotta cheese
  • 4 eggs
  • Water
  • Seasoning of your choice
  • Butter

Melt some butter in a large skillet. In a bowl or liquid measuring cup, stir together the 4 eggs with a bit of water (about a Tablespoon), half of the ricotta, and some seasoning (pepper, all-purpose, whatever you like). When the butter is bubbling, pour the egg mixture into the skillet.

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Stir, jostling the eggs constantly as they set. When the eggs are almost cooked through, add the rest of the ricotta, again stirring constantly.

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Cook through and serve.

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Directions for Ricotta Scrambled Eggs (without pictures)

  • 1/4 cup (4 ounces) ricotta cheese
  • 4 eggs
  • Water
  • Seasoning of your choice
  • Butter

Melt some butter in a large skillet. In a bowl or liquid measuring cup, stir together the 4 eggs with a bit of water (about a Tablespoon), half of the ricotta, and some seasoning (pepper, all-purpose, whatever you like). When the butter is bubbling, pour the egg mixture into the skillet. Stir, jostling the eggs constantly as they set. When the eggs are almost cooked through, add the rest of the ricotta, again stirring constantly. Cook through and serve.

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3 thoughts on “Ricotta Scrambled Eggs

  1. Pingback: Topic-Changing Thursdays: Dear Fudgelet, Part 3 | fudgingahead

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