Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Servings:
6
Ingredients
6duck eggs
1/2cupshredded Parmesan cheese
1/4cuphalf-and-half cream
1/4cupricotta cheese
1/2teaspoonsalt
1poundfrozen mixed carrots, broccoli, zucchini, and cauliflower (such as Normandy® blend)
1tablespoonunsalted butter
2clovesgarlic, minced
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Whisk eggs, Parmesan cheese, half and half, ricotta, pesto, thyme, salt, and pepper together in a large bowl.
Place vegetables in a microwave-safe bowl; cook on High in the microwave until thawed, 4 to 5 minutes. Drain well.
Melt butter in an ovenproof nonstick skillet. Add garlic and saute until fragrant, about 1 minute. Add steamed vegetables, and toss to coat.
Pour half of egg mixture into the skillet. Toss cooked spaghetti with remaining egg mixture. Pour egg-coated pasta into the skillet. Cook 5 minutes.
Bake in the skillet in the preheated oven until eggs are firm, about 25 minutes. Remove, cut into wedges, and serve with more pesto if desired.
From the Editor:
Duck eggs can be found at farmer's markets. They are larger than chicken eggs, and the yolks are proportionately larger, so they are more rich. You'll need about 8 large chicken eggs to substitute for 6 duck eggs.
Nutrition Facts (per serving)
| 236 | Calories |
| 14g | Fat |
| 13g | Carbs |
| 15g | Protein |
