Scrambled Eggs with Ricotta2013-05-21
- Yield : 1 plate
- Servings : 1
- Prep Time : 5m
- Cook Time : 5m
- Ready In : 10m
Quick to prepare, nutritious and filling, with 5g net carbs.
- Eggs, whole, 2
- Ricotta cheese, 2% fat, 150g
- Italian dry salami, 50g
- Olive oil, 1 tbsp
- Salt and pepper to taste
- Rosemary, 1 tsp
Chop the salami into small cubes and fry in a small pan together with the olive oil.
In the meantime, whisk the eggs, then add the salt, pepper and rosemary (fresh or dry).
Incorporate the ricotta into the eggs, mix well with a fork to break any large lumps.
Add the eggs with ricotta to the pan, cook until done, for about 5 minutes. Serve hot.
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This information is per serving.