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- 2 cups all purpose flour
- 1/2 cup oil (canola or vegetable)
- 5 tbsp water
- 1 tsp kosher salt
- 2 tsp fresh thyme
- 1 tsp dried basil
- 1 tsp dehydrated or granulated garlic
- Filling:
- 6 eggs, beaten (or the same amount egg substitute)
- 1/4 cup unsweetened almond milk (or milk)
- 1/2 cup sun dried tomatoes, minced
- 4-5 tbsp fresh chives, chopped
- 6 oz. part skim ricotta cheese
- 1/2 cup (or more) chedder, colby or monterey jack cheese, grated
- 1 tsp dried basil
- 1 tsp ground pepper
- 1 tsp salt (not kosher salt)
View Full Recipe at Classically Kosher
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