Creamy Scrambled Eggs with Cheese and Chives

1. 1

   Whisk the eggs with the ricotta, chives, salt and pepper, to taste, in a bowl until evenly blended.

2. 2

   Melt the butter in a small non-stick skillet over medium-low heat.

3. 3

   Pour in the egg mixture and gently stir with a rubber spatula for soft, fluffy curds.

4. 4

   Continue cooking, stirring occasionally, until the eggs set into a soft creamy curd (if the eggs cook too long the cheese will begin to weep.)

5. 5

   Divide the eggs between 2 plates and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.