Fluffy Ricotta Scrambled Eggs

Did you know adding ricotta cheese to your scrambled eggs will make them the fluffiest and smoothest? Cooked low-and-slow, the French way, you’ll impress the whole family for breakfast.

Try the fluffiest of all breakfasts: Ricotta Scrambled Eggs! Add this secret ingredient to your scrambled eggs and make those ultra-creamy little clouds of happiness. This recipe uses a non-stick pan and only three main ingredients: eggs, ricotta, and chives. It’s so simple to make and goes perfectly on toast, wrap, or else. Say goodbye to rubbery and dry scrambled eggs! With the help of this trick, you’ll get your eggs fluffy, guaranteed. Simplicity is often best!

What is Ricotta?

ricotta cheese
This image was AI-generated

Did you know ricotta is the leftover bits of the separation process of making cheese? In other words, it’s a whey cheese, and it’s filled with water, so it’s more perishable than standard cheese. The supermarket version is often made of cow’s milk but could also be made with goat, sheep, or water buffalo milk. It’s a cheese high in protein and calcium and one of the lowest in fat and cholesterol, with only 9mg of cholesterol and 1.4g of saturated fat per ounce (28g). Comparing it with parmesan, for example, which is 24mg of cholesterol and 4.5g of saturated fat per ounce, it is a big difference.

French Scrambled Eggs

ricotta scrambled eggs

The French way of cooking scrambled egg, or oeufs bouillés, should I say, is to do it slow-and-low, with a wooden spatula and a lot of love. Here are a few tricks to nail your next scrambled eggs like a pro:

  • Low and Slow: Cooking the eggs over low heat ensures they stay tender and creamy.
  • Don’t Over-Stir: Stirring gently but not too rapidly helps create fluffy curds. Over-stirring can lead to a denser texture.
  • Don’t overbeat your eggs: Don’t overbeat them in the beginning; it makes them firm. Beat until homogenous, and voila!
  • Take off the fire when it looks almost ready. The residual heat from the pan will continue cooking the eggs, so plate them rapidly.

The Size of the Pan Matters

pan sizes
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To prevent sticky eggs, use a non-stick pan for this recipe. An 8—to 10-inch (20cm) pan is acceptable for one or two persons who use 2 or 3 eggs each, and a 12-inch (30cm) pan for two to four people. Don’t overfill your pan; do another batch if you need to make more.


ricotta scrambled eggs

In Switzerland, for example, they add some lovely Gruyere cheese to their scrambled eggs. Aromatic-wise, flat-leaf parsley or basil could also easily replace the chives. You can add so many toppings to them; here are a few I highly recommend:

  • Chorizo, bacon or cured ham bits.
  • Lovely pre-cooked veggies like mushrooms, onions, pepper, etc.
  • Some spicy Tabasco, Espelette pepper, Chipotle powder, Chilli oil, etc.
  • Cheeses like Emmental, goat cheese, parmesan or aged cheddar.
  • Shaved Truffle (Nothing highlights truffles like eggs!)
  • Aged cheddar and maple syrup. (Canadian style – Surprisingly, a divine combination)
ricotta scrambled eggs

Serve with

Enjoy these fluffy ricotta scrambled eggs with toasted sourdough bread, English muffin, wrap, sautéed spinach, or fresh avocado slices for a complete and satisfying breakfast, brunch or even lunch.

Other Yummy Egg Recipes

Ricotta Scrambled Eggs

Scrambled Ricotta Eggs

Treat yourself to Scrambled Ricotta Eggs, a creamy and luxurious twist on classic scrambled eggs. Blending fluffy eggs with rich ricotta cheese, this dish offers a delightfully smooth texture and a subtle hint of sweetness.
5 from 8 votes
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Course: Breakfast, Brunch
Cuisine: French
Keyword: breakfast, brunch, cheese, easy, eggs free, ricotta, scrambled eggs
Servings: 2 person
Calories: 193kcal
Author: Marie Breton


  • non-stick pan 8 to 10 inches (20cm) under three eggs and a large 12-inch (30cm) for more than four.


  • 5 eggs
  • 2 tbsp ricotta cheese
  • ½ tsp olive oil or butter
  • salt and pepper *or dill pickle juice instead of the salt.


  • chives


  • Whisk the eggs with salt and pepper until homogenous.
  • Bring a non-stick pan on low heat. Add the ricotta and the egg mixture, and constantly stir with a spatula until the mixture is no longer liquid and forms little curds for about 5 minutes.
  • Serve with a topping of chives or parsley.



  • Serve on toast, bagel, English muffin, tortilla wrap, or by itself with extra chives or parsley on top.
  • Make sure the plates are ready to go. You won’t want to leave your eggs in the pan too long; the residual heat will cause them to overcook and lose their fluff.
  • Crack some extra white or black pepper on top at the end. For extra kick.


Calories: 193kcal | Carbohydrates: 1g | Protein: 16g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 417mg | Sodium: 169mg | Potassium: 168mg | Sugar: 0.4g | Vitamin A: 662IU | Calcium: 93mg | Iron: 2mg
Nutrition Facts
Scrambled Ricotta Eggs
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
* Percent Daily Values are based on a 2000 calorie diet.
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Fluffy Ricotta Scrambled Eggs
3 from 16 Reviews


  • Ana

    5 stars
    So easy to make, making them a perfect breakfast choice!

  • Marisa

    5 stars
    What a difference the ricotta made to our morning scrambled eggs. This is definitely the way I’ll be fixing them from now on. Thank you for the idea.

  • Elyse

    Yes please! These are a great idea for breakfast, I’d love the grape tomatoes too. I’ll be saving this for later.

  • Angela

    5 stars
    Wow! These were so amazing, I can’t wait to make them again. They were easy to prepare and so delicious. So glad I found this delicious recipe!!!

    • Marie Breton

      Yes, I used to crank up the heat to make omelettes, but they would turn brownish and rubbery; this way, it’s extra fluffy and moist! Perfection!

  • Lily

    5 stars
    I love the richness the ricotta adds to the scrambled eggs. It’s a perfect protein-rich breakfast!

  • Bernice

    5 stars
    Excellent timing! I bought a giant tube (yes tube!) of local fresh cheese and I was wondering what to do with it. It is the same texture as ricotta and went perfectly with my morning eggs. Great recipe!

  • Juyali

    5 stars
    Yuuuummyyy. It’s all I can say. WOW. I’ll never go back to regular scrambled eggs. I’m so happy I found your recipe! 🙂

  • Asha

    5 stars
    These ricotta scrambled eggs were a hit when I served them for brunch recently. Will make them again.

  • Fouzia

    5 stars
    Your scrambled eggs look creamy and delicious. I love the smooth texture of ricotta, but I have never tried it with eggs. I have to get some and try your recipe. Thanks for sharing.

5 from 8 votes

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