Sunburst squash, zucchini, and tomato frittata with sheeps m

1 servings

Ingredients

Quantity Ingredient
1 tablespoon Sunflower oil
Leeks sliced; soaked, and drained
Sunburst; (patty pan) squash,
; cubed
½ cup Zucchini; cubed
½ Potatoes; cubed and blanched
4 Eggs
¼ cup Half and half
3 tablespoons Grated Parmesan
Salt and pepper
1 Red tomato; skinned and seeded
; (Italian plum,
; Brandywine)
¼ cup Sheep's milk ricotta

Directions

Heat a 10-inch pan over medium heat. Add the oil. Saute the leeks until soft. Add the squash, zucchini, and potatoes.

In a bowl whip 4 eggs and ¼ cup of half and half. 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.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 518 Calories (kcal); 38g Total Fat; (66% calories from fat); 26g Protein; 17g Carbohydrate; 770mg Cholesterol; 252mg Sodium Food Exchanges: ½ Grain(Starch); 3 Lean Meat; ½ Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW # CL9366 Converted by MM_Buster v2.0n.

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