Ingredients
- 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
Directions
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.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
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By whisper00_470752
New Brunswick, NJ
on November 27, 2004
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I am not much of a cook, but this recipe was easy, esay, easy. It was quite delicious and tasted absolutely divine!
By keepitshibby_15...
Cary, NC
on November 21, 2004
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the recipe was easy to follow, nice clear instructions... if you don't have whole milk, whatever you keep in your refridgerator is fine. the eggs didn't come out as fluffy as i'd hoped, they were a little broken down. i tried it twice, once in cast iron, once in teflon pans. teflon works best as usual. if you like cheese or tomato or mushrooms just add them in, it makes no difference as long as the proportions aren't too great.
make sure you keep the heat low, or the eggs will start to brown and ruin the presentation. White pepper works well too, and it doesn't contrast like black pepper.
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