Ricotta Dill Scrambled Eggs
Most days, you just don’t have the time to cook breakfast. It’s a muffin, frozen sandwich, toaster pastry, or something else easy you can grab and go. The days you get to be lazy in the morning should be celebrated with AMAZING food.
My favorite mornings to cook are the mornings I have no plans. I wake up and wander into the kitchen, looking for something good to make. Scrambled eggs and cheese are always on the top of my list, but last week I bought a tub of ricotta with no specific plans to use it. Making fresh ricotta is always better than the stuff from a container, but I couldn’t have made ricotta for the price of this tub, so now I must use it. I read recently that many chefs use sour cream in their scrambled eggs to make them extra fluffy. Ricotta, I assumed, would have a similarly creamy effect.
Ingredients:
- 4 eggs
- 4 oz ricotta cheese
- 1 cherry tomatoes, sliced
- 1 tsp Dill
- 1 T vegetable oil or Butter
- Salt and pepper to taste
Instructions:
- Place a small skillet on medium-high heat. Melt butter or heat oil in pan.
- When oil is hot, fry tomatoes until they begin to wilt.
- While tomatoes are frying, crack eggs into a bowl. Scramble with a fork.
- Fold ricotta and dill into eggs. Whip slowly with fork until eggs are a mostly solid, creamy texture.
- Pour egg mixture into skillet. The key to soft, fluffy scrambled eggs is to keep the eggs moving. Using a rubber spatula, scrape the bottom of the skillet every few seconds. You should begin to collect lumps of cooked egg. If you start to see a brown color, they have been still in the skillet for too long. In about three to four minutes, depending on the heat of your skillet, your eggs will be done. They should still look moist, not like scrambled egg patties you see on your fast food breakfast sandwich.
- Serve! I served mine with bacon and a buttered bagel. I hope you love them as much as my family did
