Ingredients

• 6 ducks eggs
• 0.5 cups shredded Parmesan cheese
• 0.25 cups half-and-half cream
• 0.25 cups ricotta cheese
• 2 tablespoons pesto , plus more for garnish
• 1 teaspoon thyme leaves
• 0.5 teaspoons salt
• 0.25 teaspoons pepper
• 1 pound frozen mixed carrots , broccoli, zucchini, and cauliflowe
• 1 tablespoon unsalted butter
• 2 cloves garlic , minced
• 4 ounces cooked spaghett

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Whisk eggs, Parmesan cheese, half and half, ricotta, pesto, thyme, salt, and pepper together in a large bowl.
3. 3 Place vegetables in a microwave-safe bowl; cook on High in the microwave until thawed, 4 to 5 minutes. Drain well.
4. 4 Melt butter in an ovenproof nonstick skillet. Add garlic and saute until fragrant, about 1 minute. Add steamed vegetables, and toss to coat.
5. 5 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.
6. 6 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.

Nutrition per serving