Scrambled Eggs With Ricotta Cheese - cooking recipe

Ingredients

6 large eggs
1 cup whole milk ricotta cheese, stirred to blend
1 tablespoon unsalted butter
kosher salt
fresh ground black pepper
1 tablespoon torn fresh basil leaf
Italian bread, slices buttered with
butter, and toasted
2 tomatoes, cored and thinly sliced (optional, in season)

Preparation

Add eggs and ricotta to a large bowl; whisk until blended.
Melt butter in a large nonstick skillet over med-low heat.
When foam subsides, add in the egg mixture.
Cook, stirring constantly, until the eggs are soft-set but still creamy, about 3 minutes.
Do not allow the eggs to develop a curdlike consistency-that means they are overcooked.
Sprinkle with salt to taste and a grinding of pepper.
Sprinkle with basil leaves; serve at once with toast and tomatoes.