Ingredients
Method
- In a large skillet, heat butter or olive oil over medium heat for 1-2 minutes.
- Add the whisked eggs and ricotta to the skillet. Scramble gently for 3-5 minutes until desired consistency is reached.
- Season with salt and pepper to taste.
- Top with grated Pecorino cheese, a sprinkle of crushed red pepper, and chopped green onions before serving.
Notes
- For the fluffiest texture, avoid over-scrambling; pull the eggs from the heat when they are still slightly wet and allow residual heat to finish cooking. I've found that if I cook them until completely dry in the pan, they lose their delicate consistency.
- To ensure food safety, cook eggs until the whites are fully set and the yolks are thickened. For fully cooked eggs, the internal temperature should reach 160°F (71°C).
- Leftover ricotta eggs can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick skillet over low heat, or microwave briefly, adding a splash of milk to restore moisture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To ensure food safety, cook eggs until the whites are fully set and the yolks are thickened. For fully cooked eggs, the internal temperature should reach 160°F (71°C).
- Leftover ricotta eggs can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick skillet over low heat, or microwave briefly, adding a splash of milk to restore moisture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.