Ricotta-Swirled Scramble with Spiced Citrus

Steps

1. Make the fruit first: arrange the orange and grapefruit on a platter, drizzle with the honey and dust with the cinnamon; set aside.
2. Warm the pita wedges in a dry large nonstick skillet over medium heat for 1 to 2 minutes per side, then wrap them in a towel to keep warm.
3. In a bowl, whisk the eggs with the milk, the salt and half of the black pepper until no streaks remain.
4. Heat the olive oil in the same skillet over medium-low heat. Pour in the egg mixture and let it sit 20 seconds, then push it slowly with a spatula into large, soft curds.
5. When the eggs are mostly set but still glossy, drop small spoonfuls of the ricotta over them and fold gently 2 or 3 times, cooking until the eggs reach 160°F (71°C) and no liquid egg remains.
6. Take the skillet off the heat, scatter the basil and the remaining half of the black pepper over the eggs, and serve right away with the pita wedges and the spiced citrus.