INGREDIENTS
- 3/4 lb. of fresh green beans
- 3/4 lb. of fresh husked peas
- 1/2 medium vidalia onion, diced
- 1 lb. ricotta cheese
- 2 whole eggs
- 4 oz. grated parmigiano cheese
- 3 tbsp. olive oil
- 2 tbsp. butter, melted
- 1 tsp nutmeg
- salt and black pepper to taste
INSTRUCTIONS
- Boil the green beans for five minutes, drain.
- Cook the onion in oil, then add beans and peas and let cook for 15 minutes.
- Puree the vegetables until creamy with a hand blender and let cool.
- Add eggs, butter, cheese, nutmeg and ricotta.
- Line a round baking dish with parchment paper and fill with the batter.
- Top with a sprinkling of parmigiano and bake at 350°F for 40 minutes until edges are crispy.
- Serve hot or let cool and eat at room temperature.
