1. Beat the eggs to a nice consistency with a fork, pour them in a skillet as if you're scrambling them but DO NOT FULLY SCRAMBLE. 2. When the eggs have been half-way scrambled, pour them into a large mixing bowl. 3. Add the cheddar cheese and scallions to bowl, beat them into the eggs. 4. Add the flour and baking powder, carefully whisk. It should have a thicker and pastier consistency now. 5. Add the ricotta cheese and slowly whisk. 6. Grease an 8" or 10" round baking pan with olive oil cooking spray. (8" for thicker and fluffier mixture, 10" for flatter and crispier mixture.). 7. Pour the mixture into the pan. 8. Top with parsley flakes or better yet some fresh parsley, so it bakes on there. 9. Bake at 350 for 30-50 minutes or until it browns a little on top. (Allow less time if you're making the 10" crispy version and more time for the 8" fluffy version.). 10. Slice into wedges and serve, salt and pepper to taste. (PS- bake in some red pepper flakes and this makes an AWESOME hangover remedy.). ---------------------------------------------------------------------------
Nutrition
Ingredients
