Spring Frittata

Yield- serves 5

Ingredients 

Eggs 1 dozen 

Milk 1 cup 

Zucchini, quartered and sliced 3 each

peas, blanched 1.5 cups

Ricotta cheese 1 cup

Basil, torn 1 bunch

salt and pepper to taste

Method of Prep

1. Heat oven to 350 degrees F. Scramble eggs and milk together, season with salt and pepper, set aside.

2. Sautee squash with olive oil in a medium/ high heated non stick skillet with a metal handel, season to taste. Once squash is soft and cooked through add the peas.

3. Turn the flame off and pour the egg mixture over vegetables and add basil. Put the pan into the oven. Let it cook for 10-12 minutes until almost fully firm.

4. Pull out and dollop the ricotta cheese on top of the frittata. Put it back into the oven and let it cook for an additional 5 minutes. Serve warm, slice and serve!