Recipe courtesy of Colin Ambrose

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

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
Share This Recipe

Ingredients

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.

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now