Soft Scrambled Eggs With Pesto and Fresh Ricotta

Ingredients

• ½ 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

• Nutritional Information

  • Nutritional analysis per serving (1 serving)

    339 calories; 25 grams fat; 11 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 23 grams protein; 594 milligrams cholesterol; 540 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 serving

Preparation

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. Pour eggs into pan, swirl and turn heat to low. Using a heat-proof rubber spatula, stir eggs constantly until very loosely set and slightly runnier than you like them.
3. Remove pan from heat and drizzle pesto on eggs. Off heat, give eggs one more gentle stir — enough to finish cooking them and to distribute pesto in dark green streaks. Scatter ricotta on eggs and drizzle with more pesto if desired. Serve at once.

5 minutes