2 eggs separated
1/2 cup ricotta
1/4 cup Parmesan
1/4 cup almond meal
1 spring onion
1 teaspoon onion powder
1 teaspoon dill
Mix egg yolks and all other ingredients together. Whip egg whites to stiff peaks and fold through yolk mixture.
Heat a non stick pan and use a small amount oil or butter to fry.
Divide mixture into 5 and fry on one side for 8 minutes on a medium heat. Flip gently as this mixture is very soft. Place in oven for 10 minutes.
Served with a poached egg, sugar free maple bacon, avo smash and blistered cherry tomatoes as a brunch cals 305, carbs 9, protein 22.