Vegetable And Sour Cream Frittata

• 1 None large red pepper
• 1 lb potatoes, peeled, thickly sliced
• 14 oz butternut squash, peeled, thickly sliced
• 1 2/3 cups baby spinach, shredded
• 3.5 oz mozzarella, grated
• 2 None scallions, finely chopped
• 2/3 cup ricotta, crumbled
• 6 None large eggs, at room temperature
• 2 None egg whites
• 1 cup sour cream
• 2 tbsp oregano, chopped
• 1 clove garlic, crushed

1. Preheat oven to 425u0b0F. Grease a deep 8 inch round cake pan. Line base and sides with parchment paper. Place pan on a baking sheet.
2. Place pepper on a separate baking sheet and roast 15 mins, until skin blisters. Remove from oven, place in a covered bowl and let stand 5 mins. Peel, remove seeds and thinly slice. Reduce oven temperature to 350u0b0F.
3. Meanwhile, place potato and squash in a steamer over a saucepan of simmering water. Cover and cook for 10-15 mins, until tender. Drain.
4. Arrange half each of pepper, potato and squash over base of pan. Top with half each of spinach, mozzarella, scallion and ricotta. Repeat layers, finishing with ricotta.
5. Whisk eggs, egg whites, sour cream, oregano and garlic in a large bowl and season to taste. Pour mixture over vegetables. Cover with foil and bake for 40 mins. Remove foil and return to the oven to bake for another 35-40 mins, until just set at center. Stand in pan for 1 hr or until cooled. Remove from pan, cut into wedges and serve.

red pepper, potatoes, butternut squash, baby spinach, mozzarella, scallions, ricotta, eggs, egg whites, sour cream, oregano, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/28027 (may not work)