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

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

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

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Ingredients:

Serving

1 tbsp sunflower oil
leeks sliced, soaked, and drained
sunburst ( patty pan) squash, cubed
1/2 cup zucchini, cubed
1/2 lb potatoes, cubed and blanched
4 eggs
1/4 cup half and half
1/4 cup sheep's milk ricotta
3 tbsp 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	228.8 Kcal (958 kJ)
Calories from fat	124.84 Kcal
		% Daily Value*
Total Fat	13.87g	21%
Cholesterol	185.78mg	62%
Sodium	412.36mg	17%
Potassium	448.59mg	10%
Total Carbs	15.1g	5%
Sugars	2.77g	11%
Dietary Fiber	2.15g	9%
Protein	11.89g	24%
Vitamin C	13.5mg	23%
Vitamin A	0.6mg	19%
Iron	1.8mg	10%
Calcium	128mg	13%

Amount Per 100 g
Calories	125.15 Kcal (524 kJ)
Calories from fat	68.28 Kcal
		% Daily Value*
Total Fat	7.59g	21%
Cholesterol	101.62mg	62%
Sodium	225.55mg	17%
Potassium	245.37mg	10%
Total Carbs	8.26g	5%
Sugars	1.52g	11%
Dietary Fiber	1.18g	9%
Protein	6.5g	24%
Vitamin C	7.4mg	23%
Vitamin A	0.3mg	19%
Iron	1mg	10%
Calcium	70mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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