Ingredients

• 1 tablespoon sunflower oil
• Leeks sliced, soaked, and drained
• Sunburst (patty pan) squash, cubed
• 1/2 cup zucchini, cubed
• 1/2 pound potatoes, cubed and blanched
• 4 eggs
• 1/4 cup half and half
• 1/4 cup sheep's milk ricotta
• 3 tablespoons grated Parmesan
• Salt and freshly ground black pepper
• 1 red tomato, skinned and seeded (Italian plum, Brandywine)

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Instructions

1. Heat a 10-inch pan over medium heat. Add the oil. Saute the leeks until soft. Add the squash, zucchini, and potatoes. Cook until the vegetables soften about 5 to 7 minutes.
2. In a bowl whip eggs and half and half; stir in ricotta. 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.