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