- 1 tablespoon butter or olive oil
- 6 large eggs, whisked
- 1/3 cup whole milk ricotta cheese
- 2 tablespoons Pecorino cheese, (grated Parmesan can be substituted)
- crushed red pepper to taste
- green onions to taste
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In a large skillet, heat butter or olive oil over medium heat. Add the eggs and ricotta. Scramble the eggs to desired consistency.
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Top with salt and pepper and Pecorino cheese. Add a sprinkle of red pepper and green onions to taste.
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Serve plain, over toast, or a chaffle for Keto (see note).
Chaffles: Whisk together 2 eggs, 1 cup of cheddar cheese, and a pinch of garlic salt. Cook in a mini waffle maker until crisp to make 4 mini waffles.
Serving: 1/4 of recipe, Calories: 178kcal, Carbohydrates: 1g, Protein: 13g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 300mg, Sodium: 176mg, Potassium: 128mg, Sugar: 0.4g, Vitamin A: 594IU, Calcium: 112mg, Iron: 1mg
