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Title: Sunburst Squash, Zucchini, And Tomato Frittata With Sheeps M
Yield: 1

Ingredients

      1 tb sunflower oil
      1    leeks sliced; soaked, and
           -drained
      1    sunburst; (patty pan)
           -squash,
      1    ; cubed
    1/2 c  zucchini; cubed
    1/2    potatoes; cubed and blanched
      4    eggs
    1/4 c  half and half
      3 tb grated parmesan
      1    salt and pepper
      1    red tomato; skinned and
           -seeded
      1    ; (italian plum,
      1    ; brandywine)
    1/4 c  sheep's milk ricotta

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

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.

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