Harvest Vegetable & Ricotta Frittata

Want a way to use up the last of your late summer harvest?  Or, do you just love breakfast for dinner and want a way to add some healthy veggies to your meal?  Try this.  It's a really great way to sneak in some extra vegetables - and you can tell the kids you're having breakfast for dinner!

4 TBS. butter, divided in 2 TBS. each
1 large shallot, minced
1 large garlic clove, minced
1/2 small zucchini, finely chopped
1/2 small summer squash, finely chopped
12 medium eggs
1 c. ricotta cheese
1 tsp. salt
1/2 tsp. pepper
1 TBS. fresh sage, julienned
1 small orange pepper, chopped
1/2 cup fresh green beans, trimmed and cut into bite size pieces
hot sauce
parmesan cheese (optional)

In oven-safe skillet (Love my STAUB pan I got last Christmas), boil 2 cups of water.  Add fresh green beans and cook for 3 minutes.  Pour beans into colander and drain.  Return skillet to a medium-high heat, add 2 TBS. butter.  Saute shallot, garlic, pepper, zucchini and squash until softened.  Season with salt & pepper.  Stir in green beans and sage.  Preheat oven to 400.

In a bowl, mix eggs, ricotta, hot sauce (to taste), salt and pepper.  Pour over sauteed vegetables.  Add remaining 2 TBS. butter (finely chopped).  Cook on stovetop until set (about 10 minutes).  Transfer skillet to oven.  Bake at 400 for 8 minutes.  Sprinkle with parmesan, if desired.