Cheesy Scrambled Eggs

After many attempts, I have finally perfected my popular cheesy scrambled eggs. The addition of ricotta, or heavy cream if you prefer, results in a nice fluffy batch.

Often in the past I have used yogurt in the beaten eggs but sometimes the results turned out a bit watery. I've experimented with various types of cheese for finishing the scrambled eggs, and found extra old Cheddar works well, as does asiago along with some grated Parmesan. This time I used paneer cheese, as I had some left over after making shredded paneer with tomatoes, chilies, mushrooms and chickpeas. This might be my favorite version to date. Filling enough to serve for dinner, and easy enough to prepare for a fairly quick breakfast, the only risk is the temptation to overindulge.

Cheesy Scrambled Eggs

Recipe by Lisa Turner Published on April 5, 2009 Perfect, light and fluffy scrambled eggs with cheese and spices Print this recipe Ingredients: 6 large eggs a few heaping teaspoons of ricotta cheese or 1 tablespoon of heavy cream generous 1/2 cup grated cheese (extra old Cheddar, asiago, Parmesan or paneer) 1 tablespoon butter 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/4 teaspoon cayenne 1/2 teaspoon sea salt, or to taste fresh ground black pepper 1 shallot or 1 small onion, chopped 2 to 3 green chilies, seeded and finely chopped Instructions: In a medium bowl, beat together the eggs, ricotta cheese or heavy cream, spices, salt and pepper until frothy. Add the cheese and beat until combined. Heat the butter in a large frying pan over medium heat. When hot, add the shallot or onion and cook for a few minutes to soften. Add the chilies and stir for another minute. Now add the egg mixture to the pan and cook, stirring frequently, taking care to scrape the bottom of the pan. Continue to cook until the eggs are dry and fluffy. Makes 2 to 3 servings

Other egg dishes from Lisa's Kitchen:
Greek Scrambled Eggs with Tomato and Feta
Shakshouka
Indian-Style Baked Eggs Florentine

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