Creamy Scrambled Eggs with Cheese and Chives

• 4 large eggs
• 1/2 cup whole milk ricotta
• 1/4 cup minced chives or scallion greens
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• 1 tablespoon unsalted butter

1. Whisk the eggs with the ricotta, chives, salt and pepper, to taste, in a bowl until evenly blended.
2. Melt the butter in a small non-stick skillet over medium-low heat.
3. Pour in the egg mixture and gently stir with a rubber spatula for soft, fluffy curds.
4. Continue cooking, stirring occasionally, until the eggs set into a soft creamy curd (if the eggs cook too long the cheese will begin to weep.)
5. Divide the eggs between 2 plates and serve hot.

eggs, milk ricotta, chives, kosher salt, freshly ground black pepper, unsalted butter

Taken from www.foodnetwork.com/recipes/food-network-kitchens/creamy-scrambled-eggs-with-cheese-and-chives-recipe.html (may not work)