Ricotta Scramble Recipe

Beat eggs

In a medium bowl whisk together the 4 eggs, 2 tbsp whole milk, 1 tsp kosher salt and 1 tsp freshly ground black pepper until thoroughly combined and slightly frothy (about 20–30 seconds).

Prepare ricotta-Parmesan mix

In a small bowl fold the 1/4 cup ricotta cheese with the 2 tbsp grated Parmesan and 1 tsp red pepper flakes (use less if you prefer mild). Stir to combine; set aside.

Cook eggs gently

Heat a nonstick skillet over low–medium-low heat. Add 1 tbsp unsalted butter and 1 tsp olive oil. Once the butter has melted and begins to foam (but not brown), pour in the beaten eggs. Let eggs sit undisturbed for 10–15 seconds until edges begin to set.

Scramble slowly

Using a silicone spatula, gently push the eggs from the edges toward the center in broad strokes, allowing uncooked egg to flow to the pan. Continue stirring every 10–15 seconds, keeping temperature low so eggs remain creamy and not dry, for about 2–3 minutes until the eggs are mostly set but still slightly wet.

Finish with ricotta

Remove pan from heat. Dollop the ricotta-Parmesan mixture over the eggs and gently fold through 3–4 times until streaks of ricotta are dispersed and eggs are creamy. The residual heat will warm the ricotta without overcooking it. Taste and adjust seasoning with additional salt or pepper if needed. Stir in 1 tbsp sliced chives, reserving 1 tbsp for garnish.

While eggs are cooking, preheat a separate heavy skillet or griddle over medium heat. Lightly butter both sides of the 2 challah slices (about 1 tbsp total). Place bread in hot skillet and grill 1–2 minutes per side until golden brown and warmed through with light charred lines. Transfer to serving plates.

Toss the 1 cup mixed fresh fruit with the optional 1 tsp lemon juice (if using) and divide into a small bowl or cup to serve alongside the plated challah and eggs.

Spoon the ricotta scramble generously over the grilled challah slices. Sprinkle the reserved 1 tbsp chives and an extra pinch of grated Parmesan and red pepper flakes to finish. Serve immediately with the cup of fresh fruit.