- 8 large egg
- 1 tablespoon olive oil
- 1 cup strawberries
- 2 ounce ricotta cheese, part skim milk
- Whisk 2 eggs together at a time. Place a small skillet over medium-high heat; swirl in enough olive oil to coat bottom of pan.
- Add eggs and allow the bottom to set. Just before the bottom is cooked and no longer runny, add strawberries and small mounds of ricotta; fold over to enclose the strawberries and cheese; cook for 1 minute longer.
- Serve with extra strawberries on the side.
Calories: 206kcal | Carbohydrates: 5g | Protein: 14g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 377mg | Sodium: 157mg | Fiber: 1g | Sugar: 2g