Once oven is heated, heat a small nonstick skillet to medium heat.
Whisk egg and add a pinch of each salt and pepper. Pour into skillet.
Once the edges of the egg look set (but the inside is still soupy), use a small rubber spatula to add drops of Ricotta cheese to the middle. Spread a little with spatula.
Use fingers to flake salmon over the Ricotta. Use rubber spatula to fold one side of egg over the other.
Move the skillet to the oven for 2 minutes or until egg is no longer soupy. Move to a plate and serve immediately.
Notes
Reduce fat content by using egg substitute instead of egg.