My Recipes - scrambled eggs with ricotta

<p dir="auto">The best thing about scrambled eggs is that you can cook for as<br /> few or as many people as you like and they’ll be fine. <p dir="auto">Apart from adding some lovely creamy cheesiness, the ricotta<br /> makes a massive difference to the texture of your eggs. So even<br /> if you overcook them a little they’ll still be moist and soft. <p dir="auto">Creamed corn is the secret ingredient in these eggs. If you’re not<br /> into corn, you could always serve it without or take it to a new<br /> level with some crab meat or cooked prawns. <pre><code> 2 tablespoons butter 4 free range eggs, lighly whisked with a fork 4 tablespoons canned creamed corn large handful parmesan cheese, grated 4 tablespoons ricotta <p dir="auto">Melt butter in a small saucepan over a medium heat. <p dir="auto">Add eggs, corn and parmesan and cook, stirring almost<br /> constantly until the eggs are clumpy and still a bit fluid or until<br /> cooked to your liking. Remove from the heat. <p dir="auto">Stir through ricotta and serve with toast and a green salad.