1 Video | Photo: Layered Zucchini and Ricotta Omelet Cake Recipe
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
Directions
In a small bowl, combine the ricotta with some milk to thin it out to a spreadable consistency and season it with thyme, salt and pepper, to taste.
Line a cake pan with plastic wrap. Choose a nonstick skillet similar in size to your cake pan.
Beat the eggs with salt and pepper, to taste. Have 2 plates on hand that are similar in size to the skillet. Heat a tablespoon of extra-virgin olive oil in the skillet over medium to medium-high heat. Add 1/3 of the zucchini, chili, sweet peppers and scallions to the pan, season with salt and pepper, to taste. Saute the mixture for a couple of minutes then add 1/3 of the eggs and brown the omelet. Cover the pan with a plate and flip the omelet over and brown on the other side. Slide the browned omelet onto another plate and repeat twice more to create 3 omelets.
Put the most appealing omelet in bottom of a cake pan, spread with half the ricotta mixture and top with another omelet, more cheese and then the third omelet. Invert onto cake plate or stand and top with arugula and shaved Parmesan. Cut into wedges and serve.
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By aguindon
on August 16, 2011
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It was fabulous! Of course I only got one bite because my kids devoured it. Will have to make 2 next time.
I used 3/4 ricotta and 1/4 cream cheese to smooth out the texture which we like and I used one jalapeno pepper instead of the other pepper-- only because that is what was fresh from the garden. I think next time I will add even more veggies!
By Anne196
Sarasota, Fl.
on February 20, 2011
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love this one!
By rosecounseling_...
Jackson, MI
on August 18, 2010
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I substituted a little bit of tomatoe (minus seeds for the pepper and omitted the chili pepper because I don't like peppers. I like cheese so I added a little bit of swiss to each egg mixture.
I made 2 single egg omlelets with the veggies, and "frosted" in between each of them on a dinner plate. I didn't have tyme so substituted rosemary instead.
This was fanatstic. The omelet was good tasting (I have never put zucchini in an omelet before and the ricotta is something I have not cooked with before. The creamy texture of the ricotta was like a thick creamy "gravy" and made the omelet taste even better.
I will make this again. I think I like the single egg version. I tried to cut this and found that it didn't cut nicely. I think if I had tried it with the dozen eggs, it would not have looked as nice on the plate. This looked fancy enough to have come from a resturant and it took a little less then 30 minutes to make (one serving.
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