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Ingredients
- 2 free-range eggs
- 2 tablespoons ricotta or natural yoghurt
Method
Beat the eggs in a bowl with ricotta and season with a little white pepper.
Pour into frypan over a low heat with 1/4 teaspoon olive oil.
Stir occassionally using a wooden spoon, until the egg is creamy and soft.
Serve with greens such as spinach or asparagus and a slice of wholegrain rye and smoked salmon for added protein.