Soft Scrambled Eggs With Pesto and Fresh Ricotta

• 1/2 tablespoon butter
• 3 large eggs
• Pinch of salt
• Freshly ground black pepper
• 1 tablespoon Parmesan cheese (optional)
• 1 heaping tablespoon pesto, more to taste
• 3 tablespoons fresh ricotta cheese, broken up into clump

1. Over medium-high heat, melt butter in a medium-size skillet, preferably well-seasoned cast iron or nonstick.
2. Beat eggs with salt, pepper and, if using, Parmesan cheese.
3. Pour eggs into pan, swirl and turn heat to low.
4. Using a heat-proof rubber spatula, stir eggs constantly until very loosely set and slightly runnier than you like them.
5. Remove pan from heat and drizzle pesto on eggs.
6. Off heat, give eggs one more gentle stir -- enough to finish cooking them and to distribute pesto in dark green streaks.
7. Scatter ricotta on eggs and drizzle with more pesto if desired.
8. Serve at once.

butter, eggs, salt, freshly ground black pepper, parmesan cheese, pesto, fresh ricotta cheese

Taken from cooking.nytimes.com/recipes/11631 (may not work)