Chef's Quick Tips: Vegetable Frittata
This week, Chef Jes Bengston of Food Rescue and Terrain Garden Café in Westport shows Tina Redwine how to get the most out of your food.
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Apr 25, 2019, 3:26 PM
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Updated 2,072 days ago
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This week, Chef Jes Bengston of Food Rescue and Terrain Garden Café in Westport shows Tina Redwine how to get the most out of your food.
Pickled veggies
Ingredients
Potato
Eggs
Broccoli
Peppers
Cheddar Cheese
Salt
Pepper
Directions
Preheat oven to 400 and pour into onto a buttered cookie sheet. Bake until frittata is firm. Remove and cut into squares.
Contact
Chef Jes Bengston
561 Post Road East
Westport, CT 06880
Westport, CT 06880
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