8 eggs
4 zucchini
2 red onions
3 tomatoes
4 radishes
3 turkey steaks
80 g grated Parmigiano
100 g ricotta
3 tbsp EVO
3 tbsp Balsoy sauce
salt and pepper
parsley
flax seeds as needed

Cook the turkey steaks in a pan, cut into pieces and set aside. Cut the zucchini into strips using a potato peeler, slice the onions and radishes, chop the tomatoes into small pieces. Mix the ricotta, oil, Balsoy, salt, pepper, and flax seeds and pour over all. In a bowl beat the eggs with salt, pepper and grated Parmigiano. Cook the egg mixture by dividing it into equal parts to obtain 4 frittatas; arrange them on a serving plate, fill with the other ingredients and the parsley. Fold to form tacos and serve.