whisk together eggs and cream. add olive oil and continue to whisk. add chopped herbs, parmesan, salt and pepper.
heat three 8" pans over medium heat. divide roasted garlic among the three pans and put 1/3 of the diced summer squash in each pan. cook quickly until squash is just soft.
add a third of the egg mixture to each pan. sprinkle with the croutons and dot the pans with spoons of the ricotta.
when the egg mixture is just starting to set, place pans in the middle rack of a 400 degree oven. cook until the centers are cooked, 8 to 10 minutes.
remove pans from oven and stack the three frittatas on a plate. slice into wedges and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (129g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 190 (73%)|
|Amt Per Serving||% DV|
|Total Fat 21.1g||28 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 363.3mg||112 %|
|Sodium 230.5mg||8 %|
|Potassium 161.7mg||4 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 3.2g|
|Protein 15.1g||22 %|
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Calories per serving: 261
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