SOFT SCRAMBLED EGGS WITH PESTO AND FRESH RICOTTA

SOFT SCRAMBLED EGGS WITH PESTO AND FRESH RICOTTA image

Yield 1 serving

Number Of Ingredients 7

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 (see recipe)
3 tablespoons fresh ricotta cheese, broken up into clumps.

Steps:

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.