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.

News 12 Staff

Apr 25, 2019, 3:26 PM

Updated 1,876 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
 


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