Time: 10 min.
Complexity: easily
Servings: 2

Ricotta makes already soft scrambled eggs even more tender and airy, and chives infuse them with a subtle, spicy flavor. For the best results, fry the eggs in butter over medium-low heat, but don't cook them for too long, or the ricotta will run.

Ingredients:

• 4 large eggs
• 0.5 cup whole milk ricotta
• 1/4 cup finely chopped chives or green onions
• 1/4 teaspoon coarse salt
• 1 tbsp unsalted butter

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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eggs, ricotta cheese, green onions

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Preparation:

Step 1
• In a bowl, combine the eggs with the ricotta and green onions. Season with salt and pepper to taste. Melt the butter in a small nonstick skillet over medium-low heat. Pour in the egg mixture and gently fold with a rubber spatula until soft, fluffy pieces form. Continue cooking, stirring occasionally, until the eggs are completely set (if you cook the eggs too long, the cheese will begin to ooze water). Divide the eggs among two bowls and serve hot.

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