Recipe by *Parsley*
Even if you don't like ricotta, you won't even know it's in these eggs.
Top Review by coipyle
A slight variation on this recipe I've made and found much easier than cutting and chopping is just get a jar of chunky salsa and add a tablespoon or two to the eggs and mix. It's very good and less messy and time consuming. Salsa also comes in mild, medium and hot/spicey so that will add variety to your flavor!!
- 6 large eggs (or 1 1/2 cups egg substitute)
- 3 tablespoons part-skim ricotta cheese
- 1 plum tomato, seeded and chopped
- 1 scallion, chopped
- salt, to taste
- 1⁄8 teaspoon black pepper
- 1⁄8 teaspoon paprika