Emprimir
Correo Electrónico
Receta Sunburst Squash, Zucchini, And Tomato Frittata With Sheeps M
Add a photoRaciónes: 1
Ingredientes
- 1 Tbsp. Sunflower oil
- Â Â Leeks sliced, soaked, and liquid removed
- Â Â Sunburst, (patty pan) squash, cubed
- 1/2 c. Zucchini, cubed
- 1/2 x Potatoes, cubed and blanched
- 4 x Large eggs
- 1/4 c. Half and half
- 3 Tbsp. Grated Parmesan
- Â Â Salt and pepper
- 1 x Red tomato, skinned and seeded (Italian plum, Brandywine)
- 1/4 c. Sheep's lowfat milk ricotta
Direcciones
- Heat a 10-inch pan over medium heat. Add in the oil. Saute/fry the leeks till soft. Add in the squash, zucchini, and potatoes.
- In a bowl whip 4 Large eggs and 1/4 c. of half and half. Add in the Parmesan, a healthy pinch of salt, and a grind of pepper. Brush a new pan lightly with oil and place over medium heat. Add in the egg mix, then tomatoes, followed by softened squash potato mix. Cook till the Large eggs are hard.
- Yield: 4 servings
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 575g | |
| Calories 687 | |
| Calories from Fat 425 | 62% |
| Total Fat 47.81g | 60% |
| Saturated Fat 16.51g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 875mg | 292% |
| Sodium 765mg | 32% |
| Potassium 1183mg | 34% |
| Total Carbs 26.6g | 7% |
| Dietary Fiber 4.1g | 14% |
| Sugars 7.12g | 5% |
| Protein 40.11g | 64% |
