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

Deselect All

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)