Garden Vegetable Frittata

Recipe Courtesy of Estate Chef Tod Kawachi


1 C Shishito Peppers
1/2 C Summer Squash, cubed
1/2 C Yukon Gold Potatoes
1/2 ea Onion, diced
8 each Eggs, beaten
3/4 C Cheese, Dry Jack grated
1/4 C Half and Half
Salt to taste
Black Pepper to taste


Lightly oil and season the Yukon Gold potatoes and roast in a 400*F oven until cooked through. Allow to cool then cube into 1” pieces and season with salt and pepper.

Combine the beaten eggs, 1/2 C of the dry jack cheese, half and half and a pinch of both salt and pepper in a mixing bowl.

Heat a 10” cast iron pan on high heat, add in a Tbl of olive oil and the Shishito peppers to cook quickly until blistered and slightly charred, about a minute. Remove from the pan and set aside to cool. In the same pan add in a Tbl of olive oil and the diced onions to cook until lightly browned then add in the summer squash and cook for another 3 minutes. Season with a bit of salt and fresh ground black pepper.

While the vegetables are cooking, trim the stem ends off of the Shishito peppers and cut into 1” pieces then add to the vegetable mix in the pan. Pour the egg mixture over the vegetables in the cast iron pan, sprinkle with the remaining 1/4 C cheese over the top and bake in the 400*F oven for 8 -10 minutes or until golden brown and the eggs are just set in the center.  Allow this to set slightly for 5 minutes before slicing and serving.

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