Thursday, June 30, 2016

Egg 'Crepe' with Ricotta & Salsa
  • 1 large egg
  • salt and pepper
  • 1 teaspoon olive oil
  • ¼ cup part skim ricotta
  • ¼ cup of your favorite salsa
  1. Scramble egg with pinch of salt and a few grinds of pepper
  2. Heat 1 teaspoon olive oil in a small nonstick pan over medium high heat
  3. Pour into hot pan and swirl as it covers the bottom as a crepe
  4. Cook until egg is set and carefully flip
  5. Add small spoonfuls of ricotta in a line across your 'crepe' and roll up
  6. Remove to plate
  7. Add salsa to pan to sizzle and warm before spooning over egg

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