Crack the 4 eggs into a bowl and add the salt and pepper. Whisk together and set aside.

Heat the butter in a large nonstick skillet over low heat. Once the butter is melted pour the eggs into the pan. Using a spatula stir the eggs in the pan.

Add the ricotta to the pan and cook stirring often until the eggs are cooked. About 3-4 minutes.

Serve topped with cracked black pepper and flaky sea salt.