I love eggs. In fact, I usually have eggs for breakfast, almost every day. I love them soft boiled, scrambled, omelets and frittatas, and cooked over medium served on toast. Mmmm! Dressing up my eggs isn’t really something I do too often, but sometimes you just have a taste for something a little more.
When the folks at Sargento asked me to take a look at their website and try one of their recipes, I was actually surprised to find this one. I have to admit that ricotta scrambled eggs is not a dish I’ve tried before. The recipe uses part skim ricotta cheese, which helps keep the fat content lower and adds a great flavor element to your eggs! The addition of sun-dried tomato really sold me on this recipe, and I just happened to have some in the pantry.
These were delicious and really quite filling. I would imagine that other fresh herbs would be tasty in this too. This would make a great brunch dish. Fancy enough for company, but easy enough that you won’t be slaving in the kitchen!
4 large eggs
1/2 cup Sargento® Part-Skim Ricotta Cheese
2 tablespoon chopped, drained sun-dried tomatoes packed in oil
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
Beat eggs in a medium bowl; add remaining ingredients except butter and mix well.
Melt butter in a large nonstick skillet over medium heat. Add Ricotta mixture; cook, stirring occasionally, until mixture is cooked as desired, about 4 minutes for soft set.
Season with salt and pepper to taste.
Sargento did compensate me for the time I dedicated to making this recipe and putting this post together for you, however my opinions on flavor and preparation are 100% mine. :)
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