| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Italian | Cklive20, Pdate | 1 | servings |
INGREDIENTS
| 1 | tb | Sunflower oil |
| Leeks sliced; soaked, and drained | ||
| Sunburst; (patty pan) squash, | ||
| ; cubed | ||
| 1/2 | c | Zucchini; cubed |
| 1/2 | Potatoes; cubed and blanched | |
| 4 | Eggs | |
| 1/4 | c | Half and half |
| 3 | tb | Grated Parmesan |
| Salt and pepper | ||
| 1 | Red tomato; skinned and seeded | |
| ; (Italian plum, | ||
| ; 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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