Andy Montoya
Ricotta cheese is a versatile ingredient that can be used in various dishes, and one popular way to incorporate it into your meals is by adding it to eggs. Whether you're a fan of scrambled eggs or omelettes, adding ricotta cheese can take your breakfast or brunch to the next level. This combination results in a creamy, fluffy, and delicious dish that's perfect for any time of the day. With just a few simple ingredients and a short preparation time, you can create a restaurant-worthy meal in the comfort of your own home. In this paragraph, we will explore the different ways to use ricotta cheese in eggs and highlight the key techniques for achieving the perfect texture and taste.
| Characteristics | Values |
|---|---|
| Type of egg | Scrambled |
| Type of cheese | Ricotta |
| Texture | Creamy, fluffy, soft, light, airy |
| Taste | Sweet |
| Ingredients | Eggs, ricotta, butter, salt, pepper, herbs, milk, water |
| Equipment | Non-stick pan, spatula, immersion blender, whisk |
| Cooking technique | Low and slow |
| Serving suggestion | Toast, wrap, or sourdough bread |
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What You'll Learn
Ricotta scrambled eggs
Ingredients
- Eggs
- Ricotta cheese
- Butter
- Salt
- Pepper
- Milk (optional)
- Herbs (optional)
Method
To make ricotta scrambled eggs, start by taking a couple of eggs and a half cup of milk and whisking them together thoroughly. If you prefer your eggs a little lighter, you can swap out the milk for an equal amount of water. You can also add some salt and pepper to the mixture.
Next, heat a non-stick skillet over medium heat and add a knob of butter. Once the butter has melted, add your egg mixture. To get the creamiest scrambled eggs, cook gently over lower heat. Stir the eggs constantly while they cook, and add the ricotta cheese when whisking your eggs and when cooking them. This will give you the creamiest scrambled eggs ever and will prevent them from becoming rubbery and dry. For the fluffiest scrambled eggs, butter the bottom of the dish before pouring in the eggs.
You can also add some herbs like parsley, chives, or oregano to your ricotta scrambled eggs, as well as some meat like bacon or chopped ham. If you're feeling adventurous, you can even fold in some pesto or smoked salmon.
And that's it! A super simple way to take your breakfast or brunch to the next level. Enjoy!
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Ricotta omelette
A ricotta omelette is a delicious and easy meal to make. It is perfect for breakfast, brunch, or even lunch. The addition of ricotta cheese to a classic omelette makes it extra creamy and fluffy. Here is a step-by-step guide to making a delicious ricotta omelette:
Ingredients:
- 2-3 eggs
- Ricotta cheese (full-fat or whole milk ricotta is best for creaminess)
- Butter
- Salt and pepper
- Fresh herbs such as chives, parsley, basil, or dill (optional)
- Additional fillings of your choice (such as cheese, vegetables, or meat)
Instructions:
Start by whisking the eggs in a small bowl until they are fully combined and have a light and airy consistency. You can use a fork, a whisk, or an immersion blender for this step. If you'd like to add any additional seasonings, such as salt and pepper, you can whisk them in now.
Next, heat a non-stick skillet or frying pan over medium heat and add a knob of butter. Allow the butter to melt and coat the pan.
Once the butter is melted, pour the beaten eggs into the pan. Use a spatula to gently lift and fold the eggs, slowly forming large curds. If you'd like to add any additional fillings, such as cheese, vegetables, or meat, you can do so at this stage.
When the eggs are almost set, turn off the heat and add a generous dollop of ricotta cheese to the centre of the omelette. Gently fold the omelette over the ricotta, creating a half-moon shape.
Transfer the omelette to a plate and sprinkle with fresh herbs, if desired. Serve immediately with your choice of sides, such as toast, salad, or roasted vegetables.
Tips:
- For an even creamier and richer omelette, you can mix a small amount of ricotta into the beaten eggs before pouring them into the pan.
- If you have the time, making your own ricotta cheese can elevate the dish, as the freshness and texture of homemade ricotta are superior.
- For a more well-done omelette, you can cook it for a little longer, but be careful not to overcook it, as this will result in a dry and rubbery texture.
- Using a non-stick pan is essential to ensure that your omelette doesn't stick and falls apart.
Enjoy your delicious ricotta omelette! It's a simple yet impressive dish that is perfect for a relaxing weekend breakfast or a quick weeknight dinner.
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Ricotta and chives scrambled eggs
Ingredients:
- Eggs
- Ricotta cheese
- Chives
- Butter
- Salt and pepper (optional)
Method:
Start by whisking together your eggs, ricotta, salt, and pepper in a small bowl. You can use a fork or a blender for this step. Keep whisking until the mixture is light and airy, with no visible bits of egg white or yolk.
Next, melt some butter in a non-stick pan over medium heat. Pour in your egg mixture and stir it occasionally until it starts to set. Keep the heat as low as possible and continually move the eggs around the pan.
Once the eggs are almost set, turn off the heat and gently fold in the chives. Transfer the eggs to a plate and serve immediately with buttered toast.
Tips:
For extra creamy eggs, use whole milk ricotta. If you have the time, making your own ricotta is well worth it for the flavour and texture. You can also add other herbs like parsley, basil, dill, or thyme for extra flavour and presentation points.
Grilled bacon is a classic side for this dish, as well as muffins, fruit salad, and cheesy grit cakes.
Grilled tomatoes are also a great side to this dish.
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Ricotta and herbs scrambled eggs
Ingredients
- Eggs (any size is fine, but extra-large is preferable)
- Ricotta cheese (whole milk ricotta for the creamiest eggs)
- Herbs (such as parsley, chives, or oregano)
- Milk (optional, can be substituted with water for lighter eggs)
- Salt and pepper, to taste
- Butter, for cooking
Optional add-ins:
- Bacon or Italian ham, cooked and finely chopped
- Cheddar cheese
Instructions:
- In a bowl, whisk together the eggs, ricotta cheese, milk (if using), and a pinch of salt and pepper until well combined. You can also add chopped herbs at this stage for extra flavour.
- Heat butter in a non-stick skillet over medium heat. Pour the egg mixture into the skillet and stir occasionally until the eggs start to set.
- If using bacon or Italian ham, add it to the skillet now and stir to combine.
- Continue cooking the eggs, stirring gently, until they are almost cooked to your liking.
- If using cheddar cheese, stir it into the eggs now, and cook until the eggs are firm and the cheese is melted.
- Transfer the scrambled eggs to a serving plate and garnish with fresh herbs and cracked black pepper, if desired.
Tips:
- For the creamiest results, let the eggs and ricotta come to room temperature for about 30 minutes before cooking.
- If your eggs look watery, strain them gently over the sink to remove the excess liquid.
- For fluffier scrambled eggs, butter the bottom of the dish before pouring in the eggs.
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Ricotta and pesto scrambled eggs
This recipe is perfect for a quick, comforting, and delicious breakfast or brunch. The addition of ricotta cheese and pesto makes the scrambled eggs creamy, fluffy, and flavourful. You can also add some meat, like bacon or prosciutto, to take this dish to the next level.
Ingredients:
- Eggs
- Ricotta cheese
- Pesto
- Butter
- Salt and pepper
- Milk (optional)
- Herbs (optional)
Method:
- Start by taking a couple of eggs and whisking them together with a small amount of milk (or water for lighter eggs). You can also add some salt and pepper at this stage for seasoning.
- Heat a non-stick skillet or frying pan over medium heat and add a knob of butter.
- Once the butter has melted, pour the egg mixture into the pan. Let the eggs cook for about a minute or until the bottom starts to set.
- Use a spatula to gently scramble the eggs. For softer, creamier eggs, cook gently over lower heat. For firmer, more solid curds, turn up the heat.
- When the eggs are almost cooked to your liking, remove the pan from the heat and drizzle pesto on top. Gently stir to distribute the pesto in dark green streaks throughout the eggs.
- Scatter ricotta cheese over the eggs and add an extra drizzle of pesto if desired. Serve immediately.
Tips:
- For the creamiest results, use whole milk ricotta and avoid cooking the pesto.
- To make this dish even more indulgent, crumble over some crispy prosciutto or chopped bacon.
- If you don't have ricotta cheese, you can substitute it with cream cheese, mascarpone, or cottage cheese.
- For a more substantial meal, serve these scrambled eggs with cheesy grit cakes, banana muffins, or cornmeal and brown sugar bacon.
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Frequently asked questions
Full-fat, whole milk ricotta cheese is best for making super creamy soft scrambled eggs. However, low-fat ricotta or even homemade ricotta can also be used.
Cooking gently over lower heat is the best way to make soft and creamy scrambled eggs with ricotta cheese.
First, beat together eggs, ricotta, salt, and pepper with a fork. Set aside. Heat butter in a frying pan over medium heat. Add the egg mixture, stirring occasionally until they start to set. Stir in cheddar cheese and chives. Cook until the eggs start to firm up.
Herbs are optional but they add flavour and make your eggs look more appealing. Chives, parsley, basil, dill, and thyme all work well.
For consistent success and to prevent your eggs from sticking, a good large non-stick pan is recommended.
