Ingredients

1 large egg
1 tablespoon cream
1 teaspoon oil
¼ teaspoon Splenda sweetener
3 drops vanilla essence
100g ricotta
½ cup fresh blueberries

Method

Mix egg, cream, sweetener and vanilla well; put in a well-buttered non-stick frying pan and swirl to coat pan. Cook at medium heat until top looks dry; flip over and cook for a few more seconds. Place on a plate and fill with ricotta and blueberries. Ricotta can be sweetened with Splenda.

Protein count per serve: 10g
Serves 2