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.