Garden Vegetable Frittata – St. Supéry Estate Vineyards & Winery
Roast Yukon Gold potatoes & sauté shishito peppers & veggies, then bake in egg & cheese custard for a flavorful brunch dish.
Ingredients
- 1 C Shishito Peppers
- 1/2 C Summer Squash, cubed
- 1/2 C Yukon Gold Potatoes
- 1/2 ea Onion, diced
- Evo
- 8 each Eggs, beaten
- 3/4 C Cheese, Dry Jack grated
- 1/4 C Half and Half
- Salt to taste
- Black Pepper to taste
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