Layered Zucchini and Ricotta Omelet Cake

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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!

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love this one!

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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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Didn't have any zucchini, and not so thrilled with bell peppers. I just used the veggies in the frig: onions, tomatoes (seeds shaken out and jalapeno (only one, minced, no seeds or ribs. I added a little cheddar to the eggs, and sprinkled a little chopped cilantro over the ricotta layers and some on top layer, too, under the arugula. The combo of thyme and hint of cilantro was very light. Really, really yummy! I can't imagine that Sonja actually made it. Wiser to try it before you review it.

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I liked this very much, and it is indeed budget friendly and easy (I actually finished within the 30 minutes which I never do. It was creamy, creative, and tasty.