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 I would use yogurt but sometimes the eggs turned out a bit watery. I've experimented with various types of cheese, and found extra old cheddar works well, as does asiago, along with some grated Parmesan. This time I used paneer, 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

1 shallot or 1 small onion, chopped
2 - 3 hot green chilies, finely chopped
6 large eggs
a few heaping teaspoons of ricotta cheese or 1 tablespoon of heavy cream
1 teaspoon of cumin
1/2 teaspoon of turmeric
1/2 teaspoon of paprika
1/2 teaspoon of coriander
1/4 teaspoon of cayenne
1/2 - 1 teaspoon of sea salt
freshly cracked black pepper
generous 1/2 cup of grated cheese (I used shredded paneer)

In a medium bowl, beat together the eggs, ricotta cheese (or heavy cream), spices, salt and pepper until frothy. Add the cheese and beat some more.

Heat a tablespoon of butter in a large frying pan over medium heat. When hot, add the shallot (or onion) to the pan, and stir and fry for a few minutes. Add the hot 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.

Serves 2 -3.

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