Quick to make and packed full of protein and healthy fats, with the added flavour kick of the jalapeño and sundried tomatoes – typing this recipe up now is making me so hungry, I think I am going to make this sandwich again now!
Prep time: 5 minutes
Cooking time: 5 minutes
Gluten Free option,
1 teaspoon Olive Oil
2 x free range Organic Eggs
1 tablespoon of Ricotta (look a ricotta only, no added cream)
2 tablespoons chopped Sundried Tomatoes (in olive oil)
1 tablespoons chopped Jalapeño
a little pinch of sea salt and black pepper to taste
Toasted Bagel or toast of your choice, Gluten Free Bread for Gluten Free Option
- Scramble together the eggs and ricotta in a bowl.
- Mix in the chopped jalapeño and sundried tomatoes.
- Heat the olive oil in a small frying pan, stir in the egg mixture and stir with a wooden spoon until just cooked through.
- Sandwich between toasted bagel, toast or gluten free toast of your choice