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