12 Ingredients
  • 1 cup fresh ricotta or fresh sheep's milk ricotta
  • 1/3 to 1/2 cup whole milk
  • 2 tablespoons finely chopped thyme leaves
  • Salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 pound small firm zucchini, shredded or finely chopped
  • 1 red chile pepper, finely chopped or very thinly sliced
  • 1 roasted sweet red pepper, chopped
  • 1 small bunch scallions, whites and greens, chopped
  • 12 eggs, lightly beaten
  • Small wedge Parmigiano-Reggiano, for shaving
  • 1 cup baby arugula leaves
Nutrition
450
23% daily value
4 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

49% 32

Saturated

56% 11

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 4

Carbs

5% 15

Carbs (net)

- 11

Fiber

15% 4

Sugars

- 7

Sugars, added

- 0

Protein

55% 28

Cholesterol

171% 514

Sodium

45% 1072

Calcium

32% 318

Magnesium

32% 128

Potassium

29% 1009

Iron

31% 6

Zinc

22% 3

Phosphorus

67% 472

Vitamin A

67% 607

Vitamin C

166% 99

Thiamin (B1)

12% 0

Riboflavin (B2)

57% 1

Niacin (B3)

7% 1

Vitamin B6

32% 1

Folate equivalent (total)

29% 117

Folate (food)

- 117

Folic acid

- 0

Vitamin B12

25% 1

Vitamin D

1% 3

Vitamin E

25% 5

Vitamin K

905% 724
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