Layered Zucchini and Ricotta Omelet Cake

Deselect All

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