Recipe for Sunburst Squash, Zucchini, and Tomato Frittata with Sheeps M

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Yield:

1 servings

Ingredients:

Amount	Ingredient
1 tbl	Sunflower oil
	Leeks sliced, soaked, and drained
	Sunburst, (patty pan) squash, cubed
1/2 cup	Zucchini, cubed
1/2 x	Potatoes, cubed and blanched
4 x	Eggs
1/4 cup	Half and half
3 tbl	Grated Parmesan
	Salt and pepper
1 x	Red tomato, skinned and seeded (Italian plum, Brandywine)

Instructions:

Instructions: Heat a 10-inch pan over medium heat. Add the oil. Saute the leeks until soft. Add the squash, zucchini, and potatoes.

In a bowl whip 4 eggs and 1/4 cup of half and half. 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.

Yield: 4 servings

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