One egg scrambled and cooked in a non stick skillet, rolled with ricotta & salsa

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

5 thoughts on “Egg ‘Crepe’ with Ricotta & Salsa

    • Susan Maria Leach says:

      Jean, I am sorry you have not received an answer to this. I can help ou! We do not include nutrition info because we do not want to encourage people to trust the stats they see on a recipe. There are so many bloggers out there trying to get traffic by using incorrect stats on recipes. As bariatric patients we need to calculate our own stats.

  1. Kjmillert says:

    How do we use the recipes in BE weight loss if the calories are unknown? I know I can enter the food in myfitnesspal but it would be great to know what the calories are.

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