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The Spice of Life


Falafel from La Paloma Café, Ibiza


Scrambled Egg, Ricotta, Jalapeño and Sun Dried Tomato Bagel Sandwich

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   

Serves: 1 

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