Scrambled Eggs With Ricotta Cheese

• 6 large eggs
• 1 cup whole milk ricotta cheese, stirred to blend
• 1 tablespoon unsalted butter
• kosher salt
• fresh ground black pepper
• 1 tablespoon torn fresh basil leaf
• Italian bread, slices buttered with
• butter, and toasted
• 2 tomatoes, cored and thinly sliced (optional, in season)

1. Add eggs and ricotta to a large bowl; whisk until blended.
2. Melt butter in a large nonstick skillet over med-low heat.
3. When foam subsides, add in the egg mixture.
4. Cook, stirring constantly, until the eggs are soft-set but still creamy, about 3 minutes.
5. Do not allow the eggs to develop a curdlike consistency-that means they are overcooked.
6. Sprinkle with salt to taste and a grinding of pepper.
7. Sprinkle with basil leaves; serve at once with toast and tomatoes.

eggs, milk ricotta cheese, unsalted butter, kosher salt, fresh ground black pepper, basil leaf, italian bread, butter, tomatoes

Taken from www.food.com/recipe/scrambled-eggs-with-ricotta-cheese-263642 (may not work)