Mealime recipe · lives on in MealPot
Soft Scrambled Eggs with Chives & Fresh Ricotta
- 5 min
- 2–6 servings
- 407 kcal / serving
Soft scrambled eggs gently mingle with ricotta and chives for a creamy texture. The combination makes a quick, satisfying weeknight meal that pairs well with toast.
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Ingredients
- ¼ small pkgchives
- 4eggs
- ¼ (15 oz) pkgricotta cheese
- 4 sliceswhole grain bread
From the pantry: black pepper, butter, unsalted, salt
Cookware
chef's knife · cutting board · measuring spoons · mixing bowls · nonstick skillet · spatula · whisk or fork
Directions
- Chop the chives into small pieces and set a portion aside for garnish.
- Preheat a nonstick skillet over medium heat.
- In a bowl, crack the eggs, add chopped chives, and season with salt; whisk until blended.
- Add butter to the skillet and swirl to coat the bottom, then pour in the eggs.
- Gently scramble the eggs, moving them with a spatula and folding from the edges so they cook evenly, about 2 minutes until almost set but still a touch runny.
- Remove the pan from heat and fold in the ricotta; the residual heat will finish cooking the eggs.
- Toast the bread if desired, then spoon the eggs onto the toast, sprinkle with the reserved chives, and finish with salt and pepper to taste.
Two tips
- Chop the chives ahead of time and refrigerate for quick assembly.
- If you have leftover chives, sprinkle them over the finished dish for extra color and aroma.
Nutrition per serving
- Calories
- 407 kcal
- Protein
- 25 g
- Carbs
- 30 g
- Fat
- 20 g
- Fiber
- 4 g
- Sodium
- 462 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.