Recipe courtesy of Colin Ambrose

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

Name: Sunburst Squash, Zucchini, and Tomato Frittata with Sheeps Milk Ricotta
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: american
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)

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Level: Intermediate
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 servings

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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.