Layered Zucchini and Ricotta Omelet Cake Recipe

Name: Layered Zucchini and Ricotta Omelet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Line a cake pan with plastic wrap.
3
Choose a nonstick skillet similar in size to your cake pan.
4
Beat the eggs with salt and pepper, to taste.
5
Have 2 plates on hand that are similar in size to the skillet.
6
Heat a tablespoon of extra-virgin olive oil in the skillet over medium to medium-high heat.
7
Add 1/3 of the zucchini, chili, sweet peppers and scallions to the pan, season with salt and pepper, to taste.
8
Saute the mixture for a couple of minutes then add 1/3 of the eggs and brown the omelet.
9
Cover the pan with a plate and flip the omelet over and brown on the other side.
10
Slide the browned omelet onto another plate and repeat twice more to create 3 omelets.
11
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.
12
Invert onto cake plate or stand and top with arugula and shaved Parmesan.
13
Cut into wedges and serve.

680

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Layered Zucchini and Ricotta Omelet Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Layered Zucchini and Ricotta Omelet Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions