Scrambled eggs with ricotta

Serves 2

Ingredients:

• 2 tablespoons butter
• 4 free range eggs, lighly whisked with a fork
• 4 tablespoons canned creamed corn
• large handful parmesan cheese, grated
• 4 tablespoons ricotta

Process:

1. Melt butter in a small saucepan over a medium heat.
2. Add eggs, corn and parmesan and cook, stirring almost constantly until the eggs are clumpy and still a bit fluid or until cooked to your liking. Remove from the heat.
3. Stir through ricotta and serve with toast and a green salad.