Tomato Ricotta Scramble

Italian kitchens have long folded creamy ricotta into soft scrambled eggs for a gentle morning meal. Ripe tomatoes, basil, and a dusting of Parmesan make this Tomato Ricotta Scramble bright and satisfying.

Serves 2 · 8 min prep · 10 min cook

Estimate for one serving

• 340 cal
• 24g protein
• 9g carbs
• 24g fat

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Ingredients

• 5 large eggs
• 1/2 cup whole-milk ricotta cheese
• 1 1/4 cups ripe plum and cherry tomatoes, chopped
• 1/4 cup fresh basil leaves, torn
• 1 tsp fresh thyme leaves
• 1 tbsp olive oil
• 1 garlic clove, minced
• 2 tbsp grated Parmesan cheese
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/8 tsp red pepper flakes
• 1 tsp balsamic vinegar

Instructions

1. 1Chop the mixed plum and cherry tomatoes into bite-size pieces and set them in a colander for a minute so excess liquid drains.
2. 2Crack the eggs into a bowl, season with salt and pepper, and whisk just until the yolks and whites combine.
3. 3Warm the olive oil in a 10-inch nonstick skillet over medium heat.
4. 4Add the minced garlic and cook 20 to 30 seconds until fragrant.
5. 5Tip in the chopped tomatoes and cook 2 to 3 minutes, stirring occasionally, until they soften and form a light sauce.
6. 6Splash in the balsamic vinegar and let it bubble for 15 seconds to brighten the tomatoes.
7. 7Lower the heat to medium-low and pour in the beaten eggs.
8. 8Stir slowly with a silicone spatula, scraping the bottom, for about 1 1/2 minutes until soft curds begin to form.
9. 9Dollop the ricotta in spoonfuls across the pan and gently fold it through the eggs so creamy pockets remain.
10. 10Scatter the torn basil, thyme, Parmesan, and red pepper flakes over the scramble.
11. 11Cook 30 seconds more until the eggs are just set but still moist, then remove from heat.
12. 12Divide between warm plates, finish with extra basil and a crack of black pepper, and serve immediately.