Patrick Oconnell
Ricotta cheese is a versatile ingredient that can be used in a variety of egg dishes, from scrambled eggs to egg bites and even chaffles. Adding ricotta cheese to scrambled eggs creates a creamy texture and enhances their flavour. For the creamiest results, it is recommended to use whole milk ricotta and cook the eggs gently over low heat. Ricotta cheese can also be whisked into eggs to make fluffy egg bites, a perfect on-the-go breakfast option. These egg bites can be customised with various ingredients such as vegetables, meats, and spices. Additionally, ricotta eggs can be served plain, on toast, or as a chaffle, which is a combination of eggs, cheese, and garlic salt cooked in a mini waffle maker.
| Characteristics | Values |
|---|---|
| Type of Dish | Scrambled eggs, egg bites, chaffles |
| Cooking Style | Cooking quickly at high heat for American-style scrambled eggs, or gently over lower heat for French-style scrambled eggs |
| Ingredients | Eggs, ricotta cheese, milk, butter or olive oil, salt, pepper, herbs (optional) |
| Variations | Add-ins: Veggies (peppers, onions, mushrooms, broccoli, sweet potato), meat (ground turkey), cheese (Pecorino, Cheddar), garlic powder |
| Dietary Options | Dairy-free: Use vegan ricotta; Low-carb: Use egg whites |
| Nutritional Info (per serving) | Calories: 178-211kcal, Carbohydrates: 1g, Protein: 13g, Fat: 13-17g, Saturated Fat: 6-9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4-5g, Trans Fat: 0.1-0.3g, Cholesterol: 300-310mg, Sodium: 176-206mg, Potassium: 128-138mg, Sugar: 0.4g, Vitamin A: 594-718IU, Calcium: 108-112mg, Iron: 1mg |
| Equipment | Non-stick skillet, muffin tin, mason jar (optional), mini waffle maker |
| Tips | Use whole milk ricotta for creaminess; add ricotta both while whisking and cooking for extra creaminess; use room temperature ricotta |
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What You'll Learn
Making scrambled eggs with ricotta cheese
First, take two eggs and whisk them together with a half cup of milk. You can also scramble the eggs by shaking the eggs and milk vigorously in a mason jar. If you prefer your eggs a little lighter, you can swap out the milk for an equal amount of water.
Next, heat butter or olive oil in a non-stick skillet over medium heat. Once the skillet is hot, add your egg mixture. Cook the eggs until they are soft-set, stirring gently from time to time.
When the eggs are just set, gently stir in a half cup of room-temperature ricotta cheese until it is swirled through. You can also add some fresh herbs at this stage if you like, such as parsley, chives, or oregano.
Finally, serve your scrambled eggs with ricotta cheese. You can top them with salt and pepper, and some Pecorino cheese, red pepper, and green onions for extra flavour and colour.
This recipe can be adapted to your taste preferences and can be served as a comforting breakfast or brunch option.
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Ricotta cheese egg bites
Ingredients
- Eggs
- Ricotta cheese
- Chopped peppers
- Onions
- Sea salt
- Garlic powder
Optional Ingredients
You can customise your ricotta cheese egg bites by adding any of the following ingredients:
- Ground turkey
- Mushrooms
- Broccoli
- Cooked sweet potato
Instructions
- Preheat your oven.
- In a bowl, whisk the eggs and ricotta cheese together.
- Fold in the chopped peppers, onions, sea salt, and garlic powder. Mix well.
- Grease a muffin tin with oil or butter.
- Pour the egg and ricotta cheese mixture into each cavity, leaving a little room at the top.
- Bake in the oven until the egg bites are set. You should be able to gently press on each egg bite and have it feel firm.
- Let the egg bites cool before removing them from the pan.
Serving
These ricotta cheese egg bites can be enjoyed warm or at room temperature. They can be eaten as a quick breakfast, a snack, or even as a light meal. You can eat them with a fork, or pick them up and eat them like a muffin.
Storage
The ricotta cheese egg bites can be stored in an airtight container in the refrigerator for up to a week. To reheat, simply pop them in the microwave for 20-30 seconds.
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Ricotta scrambled eggs with herbs
Ingredients
- 2 eggs
- Half a cup of milk
- Half a cup of ricotta cheese
- Herbs (optional): Parsley, chives, oregano, or any other herb of your choice
- Salt and pepper to taste
Instructions:
- Whisk the eggs and milk together thoroughly in a bowl. You can also scramble them by shaking the mixture vigorously in a mason jar.
- Heat butter or olive oil in a nonstick skillet over medium heat.
- Pour the egg mixture into the skillet and cook until the eggs are soft-set, stirring gently from time to time.
- When the eggs are just set, gently stir in the ricotta cheese until it is swirled through. You can add the ricotta at the end and ensure it is at room temperature for the best results.
- Add your choice of herbs and stir gently.
- Season with salt and pepper to taste.
- Serve plain, over toast, or with a side of your choice.
Tips:
- For extra creaminess, use whole milk ricotta.
- If you want to make your own ricotta, it only takes about 30 minutes, and the flavor and texture difference is amazing!
- If you don't have ricotta, you can substitute it with cream cheese, mascarpone, or cottage cheese.
- Cooking quickly at high heat will result in American-style scrambled eggs with large, solid curds. For softer and creamier scrambled eggs, use a French-style technique by cooking gently over lower heat.
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Ricotta scrambled eggs with milk
Ingredients
- 2 eggs
- 1/2 cup of milk
- 1/2 cup of ricotta cheese
- Butter
- Salt
- Fresh herbs (optional)
Method
- Whisk the eggs and milk together in a bowl. You can also do this by shaking them vigorously in a mason jar.
- Heat butter in a nonstick skillet over medium heat.
- Pour the egg mixture into the skillet and cook until the eggs are soft-set, stirring gently from time to time.
- When the eggs are just set, gently stir in the ricotta cheese until it is swirled through.
- If using fresh herbs, chop them up and stir them into the eggs.
- Add salt and pepper to taste.
- Transfer the eggs to a bowl and serve.
Tips
- For fluffier eggs, use an immersion blender to fully combine the eggs and ricotta before cooking.
- If you prefer your eggs lighter, you can replace the milk with an equal amount of water.
- If your eggs are looking watery, you can strain them in a strainer over the sink to remove the excess liquid.
- For creamier eggs, use whole milk ricotta.
- If you have time, make your own ricotta cheese! It only takes about 30 minutes and will result in a better flavour and texture.
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Ricotta scrambled eggs with vegetables
Ingredients:
- 2-3 eggs per person
- 1/2 cup milk
- 1/2 cup ricotta cheese
- Vegetables of your choice (pre-cooked): mushrooms, onions, peppers, spinach, etc.
- Butter
- Salt and pepper
- Fresh herbs (optional): chives, parsley, oregano, basil
Instructions:
First, take your eggs and milk and whisk them together thoroughly. You can also scramble them by shaking the eggs and milk vigorously in a mason jar.
Heat butter in a non-stick skillet over medium heat. Preferably, use a well-seasoned cast-iron or non-stick pan. An 8- to 10-inch (20 cm) pan is suitable for one or two people, and a 12-inch (30 cm) pan is ideal for 2 to 4 people.
Pour the egg mixture into the pan and cook until the eggs are soft-set, stirring gently from time to time.
When the eggs are just set, gently stir in the ricotta cheese and your choice of fresh herbs. Continue stirring until the ricotta is swirled through the eggs.
Remove the pan from the heat and add your choice of pre-cooked vegetables. Stir gently to combine.
Serve immediately with your choice of toast, wrap, or English muffin.
Tips:
- For the creamiest, custardy eggs, use whole milk ricotta. You can even make your own ricotta at home; it only takes about 30 minutes and provides a superior flavor and texture.
- If you don't have ricotta, you can substitute it with cream cheese, mascarpone, or cottage cheese.
- For a French-style technique that yields soft and creamy scrambled eggs, cook gently over lower heat.
- To reheat your ricotta scrambled eggs, the best method is to use a water bath. Heat a pot of water until almost boiling, place your eggs in a vacuum seal bag or freezer bag, and submerge in the water for 10-15 minutes.
- You can also add various toppings and sides to your scrambled eggs, such as cheeses, meats, herbs, and spices.
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Frequently asked questions
Start by whisking together a couple of eggs and a half cup of milk. Then, heat a non-stick skillet over medium heat and add the egg mixture. Cook the eggs until they are soft-set, stirring gently. When the eggs are just set, gently stir in a half cup of room-temperature ricotta until it is swirled through.
Yes, you can make ricotta cheese egg bites by whisking together eggs and ricotta cheese, along with other ingredients such as peppers, onions, sea salt, and garlic powder. Grease a muffin tin with oil and fill each cavity with the egg batter, then bake in the oven until the egg bites are set.
For the creamiest, custardy eggs, use whole milk ricotta. If possible, make your own ricotta cheese, as the flavour and texture difference is worth it. If you don't have ricotta, you can substitute it with cream cheese, mascarpone, or cottage cheese.
