INGREDIENTS
1/2 cup
Basil, fresh
1 tsp
Fennel flowers
1 handful
Flat-leaf parsley
1/2 cup
Green onions
5
Yellow or red bell peppers
2
Eggs, large
1/2 tsp
Pepper
1 tsp
Salt
2 tbsp
Olive oil, extra-virgin
2 tbsp
Breadcrumbs
1/2 cup
Parmesan, grated
2 cups
Whole milk ricotta