Sunburst Squash, Zucchini, and Tomato Frittata with Sheeps Milk Ricotta

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

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

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.

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.


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