Herbed Ricotta Scrambled Eggs

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!

Herbed Ricotta Scramble
from Sargento cheese
printable version

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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10 Responses to Herbed Ricotta Scrambled Eggs

  1. 1
    Dan says:

    I'd never considered adding ricotta to scrambled eggs. I usually use a creamier, heavier or smellier cheese, but this sounds amazing!

  2. 2
    Shelby says:

    I am a big fan of ricotta cheese – This is a definite version I am going to try soon! Thanks Amanda!

  3. 3
    Leslie says:

    Mmmm.I could live on Eggs!!! I love the addition of Ricotta!

  4. 4
    Every Little Thing says:

    Honestly, I love ricotta and rarely ever eat it. I could add it to anything! This recipe looks great so I'll be bookmarking it :)

  5. 5
    Audrey Ellen @ My Scene and Herd says:

    This looks great! I love the herbs. I posted about eggs with cottage cheese that I made by accident one day and they were such a success!


  6. 6
    Rock Kitaro says:

    Very Nice! Love ricotta, might give it a try.

  7. 7
    Trina says:

    Tried this with what I had on hand, it was very good. Thanks!

  8. 8
    Kat says:

    Replace the sundried tomatoes with sauteed zucchini/red peppers, and replace the basil with fresh dill … excellent!

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