Begin by cracking the eggs into a large bowl. Add half of the ricotta cheese. Using a large whisk, vigorously mix the ricotta into the eggs until smooth and well combined.

If you desire even fluffier eggs, consider using an immersion blender for a thorough blend.

Sprinkle a pinch of kosher salt into your egg and ricotta mixture, whisking to incorporate.

Place a nonstick skillet over medium heat and add the unsalted butter. As the butter melts, it will become creamy and fragrant.

Pour the egg mixture into the skillet and immediately reduce the heat to medium-low. Allow the eggs to set for about 15 seconds.

Using a spatula, gently scrape across the surface of the pan, pushing the cooking eggs to the side and allowing uncooked mixture to flow to the hot surface.

Continuously scrape the spatula along the bottom and sides of the pan. Cook until the eggs are about 90% set but still glisten with moisture.

Remove the pan from heat and dollop the remaining ricotta on top of the nearly cooked eggs.

Gently fold the eggs over the ricotta and stir until combined. Transfer the creamy mixture to serving plates.

Garnish with fresh herbs and a sprinkle of cracked black pepper, if desired.