Ricotta in a scramble creates the most decadent eggs and a little cinnamon and nutmeg is a sweet surprise in this savory meal that is fast and easy to prepare. We cooked these eggs with a favorite technique that is basically breaking up partially fried eggs, we think you’re going to love how it tastes!
Prep Time: 2 minutes
Cooking Time: 10 minutes
3 slices of bacon
1 tablespoon ghee or butter
2 large eggs
¼ cup ricotta
1 teaspoon sea salt
½ teaspoon cracked black pepper
¼ teaspoon ground cinnamon
Pinch of ground nutmeg
1 sprig of parsley, minced
Preheat your oven to 350 degrees Fahrenheit and cook bacon on a baking tray lined with parchment paper until crispy, about 10 minutes.
Add ghee or butter to a skillet on the stove set to medium heat.
Crack eggs into skillet and as if you are going to fry them, allow to cook until the whites are done.
With a spatula, begin to scramble the eggs and when done, remove from the heat.
Stir in the ricotta cheese, sea salt, black pepper and ground nutmeg, garnishing with minced parsley.
Serve alongside cooked bacon.
Net Carbs: 4