Sunburst Squash, Zucchini, and Tomato Frittata with

Name: Sunburst Squash, Zucchini, and Tomato Frittata with Sheeps Milk Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 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)

Servings: persons

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)

1
Heat a 10-inch pan over medium heat.
2
Add the oil.
3
Saute the leeks until soft.
4
Add the squash, zucchini, and potatoes.
5
Cook until the vegetables soften about 5 to 7 minutes.
6
In a bowl whip eggs and half and half; stir in ricotta.
7
Add the Parmesan, a pinch of salt, and a grind of pepper.
8
Brush a new pan lightly with oil and place over medium heat.
9
Add the egg mixture, then tomatoes, followed by softened squash potato mix.
10
Cook until the eggs are firm.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon sunflower oil, Leeks sliced, soaked, and drained, Sunburst (patty pan) squash, cubed, 1/2 cup zucchini, cubed, and more.

Yes, Sunburst Squash, Zucchini, and Tomato Frittata with Sheeps Milk Ricotta falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions