Sunburst Squash, Zucchini, And Tomato Frittata with Sheeps M

Sunburst Squash, Zucchini, And Tomato Frittata with Sheeps M Ingredients

1 tb Sunflower oil	1/4 c Half and half
Leeks sliced; soaked, and	3 tb Grated Parmesan
Sunburst; (patty pan)	Salt and pepper
; cubed	1 Red tomato; skinned and
1/2 c Zucchini; cubed	; (Italian plum,
1/2 Potatoes; cubed and blanched	; Brandywine)
4 Eggs

Instructions for Sunburst Squash, Zucchini, And Tomato Frittata with Sheeps M

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 Converted by MC_Buster. Per serving: 518 Calories (kcal); 38g Total Fat; (66% calories from fat); 26g Protein; 17g Carbohydrate; 770mg Cholesterol; 252mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW # CL9366 Converted by MM_Buster v2.0n.

Main Ingredient: TomatoesCuisine: Uncategorized

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