Recipe courtesy of Rachael Ray
Episode: All Day Delish
Save Recipe Print
Total:
40 min
Prep:
25 min
Cook:
15 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
25 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Omelet with Onions, Zucchini, and Fontina

Recipe courtesy of Anne Burrell

Zucchini-Ricotta Salata Bruschetta

Recipe courtesy of Food Network Kitchen

Ricotta-Stuffed Zucchini Blossoms with Panzanella

Recipe courtesy of Anne Burrell

Breakfast Pizza with Zucchini Pesto, Provolone, Smoked Ricotta and Olive Oil Fried Egg

Recipe courtesy of Bobby Flay

Zucchini Cakes

Recipe courtesy of Sandra Lee

Zucchini Cakes with Herb Sour Cream

Recipe courtesy of Trisha Yearwood

Zucchini and Ginger Naked Cake with Ginger Cream Cheese Frosting

Recipe courtesy of Valerie Bertinelli

Zucchini Olive Oil Cake with Mandarin Orange Glaze and Walnut Olive Brittle

Recipe courtesy of Lynn Crawford

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories