- 4 large eggs
- 1/2 cup whole milk ricotta
- 1/4 cup minced chives or scallion greens
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter
Whisk the eggs with the ricotta, chives, salt and pepper, to taste, in a bowl until evenly blended.
Melt the butter in a small non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir with a rubber spatula for soft, fluffy curds. 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.) Divide the eggs between 2 plates and serve hot.
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