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Ingredients
  • 2 medium zucchini, halved lengthwise and sliced crosswise ¼ inch thick
  • 6 ounces asparagus-trimmed, stems sliced ¼ inch thick on the diagonal and tips left whole
  • 8 large eggs
  • Kosher salt
  • Pepper
  • ¾ cup fresh ricotta (6 ounces)
  • 1 tablespoon extra-virgin olive oil
  • 6 zucchini blossoms-stems and pistils removed, blossoms halved, for garnish (optional)
Steps
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