Tuesday, June 21, 2016

Leftover Ricotta Cheese

I hate purchasing certain foods because I know I will only use a small amount and the rest will languish in the refrigerator. When it becomes unrecognizable, it will be tossed. I am fortunate. For me food is "cheap" entertainment. I can afford to toss a few things. That being said, every time I toss something, I can just hear my mother.
"Why did you let that food spoil? Food is just too high (Southern speak for 'It's expensive) to throw away. Baby, I don't care how much money you make, you just never know."
Now that you have "heard from my mother". I'll admit that I have a hard time tossing food. There are certain foods like, ricotta cheese, celery, and parsley that I have issues with. I know when I purchase them, most of it will be wasted.

A few days ago I purchased ricotta cheese to make Ricotta Chive Bread. I must say the bread was excellent, but left me with 1¾ cups of ricotta cheese.

Imagine how happy I was to find this recipe for Soft Scrambled Eggs with Fresh Ricotta and Chives. It also calls for chives and I truly have an "infinite" supply of chives. If you don't have chives, I say don't sweat it. You can omit them, use basil or oregano. Also, to make this a little more substantial, sauté some spinach and add eggs to the spinach. If you have parmesan cheese, don't be afraid to grate a little of it.

Soft Scrambled Eggs with Ricotta Cheese and Chives

Serves 2.


4 large eggs
1 Tablespoon chopped fresh chives
¼ teaspoon salt
1 Tablespoon butter
½ cup ricotta cheese
1 small baguette or 4 slices of bread


1. Whisk together eggs, chives and salt.

2. Melt butter in a heavy medium nonstick skillet over medium heat. Add eggs and stir with a heatproof spatula or wooden spoon until eggs are almost cooked. Add ricotta cheese and stir until ricotta is almost mixed in. Clumps of ricotta should still be visible.

3. Toast bread and serve.