This is one of my favourite classy-ish breakfasts. It’s a wonderful combination of sweetness from the ricotta and the roasted pepper, and savoury from the chives and eggs. It’s also pretty easy to pull off once the pepper is roasted (which is easily done in batch, in advance).

The ricotta also does a lovely job of keeping the egg nice and creamy, and the textures meld beautifully. If you’re not feeling up to roasting your own bell pepper (definitely go with red, yellow, or orange!), you could also use strips of the jarred kind and just add them to the scramble.

Ricotta Scrambled Eggs & Roasted Bell Peppers

2 eggs
Salt & pepper to taste
1 chive, snipped

A big scoop of ricotta cheese

One (or one half, depending on how much you like them) roasted bell pepper, warmed

Butter, for the pan

Heat a skillet over low heat. Whisk the eggs, salt, pepper, and chives together in a bowl. Add the butter to the pan and let it melt, and then add the eggs. Stir occasionally. Once they start to set up, add the scoop of ricotta. Gently break it up, but just enough to incorporate it into the eggs; you want to have distinct bits of cheese and distinct bits of egg, not an obliterated scramble.

Serve the scrambled eggs wrapped in the roasted bell pepper and enjoy!