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Scrambled Eggs with Ricotta

2013-05-21
Ketogenic Recipes: Scrambled Eggs with Ricotta
  • Yield : 1 plate
  • Servings : 1
  • Prep Time : 5m
  • Cook Time : 5m
  • Ready In : 10m

Quick to prepare, nutritious and filling, with 5g net carbs.

Ingredients

  • Eggs, whole, 2
  • Ricotta cheese, 2% fat, 150g
  • Italian dry salami, 50g
  • Olive oil, 1 tbsp
  • Salt and pepper to taste
  • Rosemary, 1 tsp

Method

Step 1

Chop the salami into small cubes and fry in a small pan together with the olive oil.

Step 2

In the meantime, whisk the eggs, then add the salt, pepper and rosemary (fresh or dry).

Step 3

Incorporate the ricotta into the eggs, mix well with a fork to break any large lumps.

Step 4

Add the eggs with ricotta to the pan, cook until done, for about 5 minutes. Serve hot.

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Nutritional Info

This information is per serving.

  • Fat

    45g
  • Protein

    28g
  • Carbs

    5g
  • Fiber

    -
  • Net carbs

    5g
  • kcal

    598

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