Prep Time::10 mins
Cook Time::35 mins
Total Time::45 mins
Servings::6
Ingredients
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6 duck eggs
1/2 cup shredded Parmesan cheese
1/4 cup half-and-half cream
1/4 cup ricotta cheese
2 tablespoons prepared pesto, plus more for garnish
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound frozen mixed carrots, broccoli, zucchini, and cauliflower (such as Normandy® blend)
1 tablespoon unsalted butter
2 cloves garlic, minced
4 ounces leftover cooked spaghetti pasta
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.