Squash And Ricotta Frittata - cooking recipe

Ingredients

1 tbsp olive oil
1 1/4 lb butternut squash, peeled, deseeded, diced
1 None medium red onion, cut into thin wedges
1 clove garlic, minced
6 None eggs, lightly beaten
2 tbsp milk
2 tbsp finely chopped fresh chives
7 oz ricotta cheese
2 oz Parmesan cheese, grated

Preparation

Preheat broiler.
Heat olive oil in an 8 inch frying pan. Cook squash and onion over medium heat, covered loosely and stirring occasionally, for 15 mins, or until tender. Add garlic and cook until fragrant. Whisk together eggs, milk and 1 tbsp chives. Season then pour over squash mixture. Drop spoonfuls of ricotta over top and sprinkle with Parmesan. Cook over low heat, uncovered, for 5 mins, or until edges are set.
Transfer to oven and broil until lightly browned and just set. Sprinkle with remaining chives.