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

1. 1

   Heat a 10-inch pan over medium heat.

2. 2

   Add the oil.

3. 3

   Saute the leeks until soft.

4. 4

   Add the squash, zucchini, and potatoes.

5. 5

   Cook until the vegetables soften about 5 to 7 minutes.

6. 6

   In a bowl whip eggs and half and half; stir in ricotta.

7. 7

   Add the Parmesan, a pinch of salt, and a grind of pepper.

8. 8

   Brush a new pan lightly with oil and place over medium heat.

9. 9

   Add the egg mixture, then tomatoes, followed by softened squash potato mix.

10. 10

    Cook until the eggs are firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.