Ingredients
4 large eggs
60g fresh ricotta cheese
1 cup diced ripe tomatoes
1 tbsp fresh herbs (basil and oregano, chopped)
1 tbsp extra virgin olive oil
Salt and freshly ground black pepper
Instructions
Whisk eggs with a splash of water, salt, and pepper
Heat olive oil in a nonstick skillet over medium heat
Add diced tomatoes and sauté for 3-5 minutes until softened
Stir in fresh herbs and cook for 1 minute to release aroma
Reduce heat to low, add egg mixture and cook gently for 4-5 minutes, stirring occasionally
Once eggs are just starting to set, fold in ricotta cheese until creamy and fully mixed
Serve immediately while hot
Notes
Use full-fat ricotta for maximum creaminess
For extra flavor, add minced garlic with the herbs
Adjust tomato quantity based on preferred moisture level
Optional: serve with crusty bread or a slice of avocado
- Prep Time: 10
- Cook Time: 10
- Category: Mediterranean Mornings
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 6g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 200mg