Sunburst Squash, Zucchini, and Tomato Frittata with Sheeps Milk Ricotta |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
1 tablespoon sunflower oil |
leeks sliced, soaked, and drained |
sunburst ( patty pan) squash, cubed |
1/2 cup zucchini, cubed |
1/2 pound potatoes, cubed and blanched |
4 eggs |
1/4 cup half and half |
1/4 cup sheep's milk ricotta |
3 tablespoons grated parmesan |
salt and freshly ground black pepper |
1 red tomato, skinned and seeded (italian plum, brandywine) |
Directions:
1. Heat a 10-inch pan over medium heat. Add the oil. Saute the leeks until soft. Add the squash, zucchini, and potatoes. Cook until the vegetables soften about 5 to 7 minutes.
2. In a bowl whip eggs and half and half; stir in ricotta. Add the Parmesan, a pinch of salt, and a grind of pepper. Brush a new pan lightly with oil and place over medium heat. Add the egg mixture, then tomatoes, followed by softened squash potato mix. Cook until the eggs are firm.
|
|