Recipe courtesy of Colin Ambrose
Sunburst Squash, Zucchini, and Tomato Frittata with Sheeps Milk Ricotta
- Level: Intermediate
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
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- Level: Intermediate
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
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.
