Eggs with Chunky Vegetable Sauce on Savory Ricotta Pancakes

Eggs with Chunky Vegetable Sauce on Savory Ricotta Pancakes

 For savory ricotta pancakes:
2 large eggs, separated
1/2 cup ricotta cheese
2/3 cup milk
1/3 cup self-rising flour
1/4 teaspoon salt
1/4 cup Pecorino Romano cheese, shredded
2 green onions, chopped

1. Place 2 egg yolks, ricotta, milk, flour and salt in a large bowl. Blend smooth.
2. In small bowl, beat egg whites with an electric mixer until stiff peaks form. Fold into batter with a rubber spatula.
3. Stir Romano and green onions.
4. Preheat a skillet. Fry pancakes.
5. Transfer cakes to oven to keep warm until serving.

For eggs and sauce:
3 tsp olive oil
1 zucchini, chopped
6 mushrooms, chopped
1 tsp white wine vinegar
¼ tsp sea salt
1/4 teaspoon coarse ground black pepper
2 green onions, chopped
1 cup garden style marinara
4 large eggs

1. Heat olive oil in a non-stick skillet.
2. Sprinkle zucchini and mushrooms with vinegar, salt and black pepper. Sauté tender.
3. Add green onions and sauce. Cover and simmer for 15 minutes.
4. Fry eggs.
5. Assemble: Spoon chunky vegetable sauce over ricotta pancakes and top with fried eggs.

Popular Posts