In The Bender Kitchen: Farm to Table course with Nonnewaug High School

NEW HAVEN, Conn. (WTNH) — Students from Nonnewaug High School in Woodbury are here for an “all natural” presentation.

You’re all part of a “Farm to Table” course and we’ll be seeing a demo with vegetables from your garden and cheese from Arethusa Farm in Litchfield.

CHIEF’S FRITTATA                        

INGREDIENTS:

  • 1 T butter
  • ½ cup roasted radish and red potato hash
  • ¼ cup julienne pickled peppers
  • 1 T oven dried tomatoes
  • 1 Swiss chard leaf, chiffonade
  • 3 whole eggs
  • 1 T heavy cream
  • ½ t salt
  • ½ t fresh ground black pepper
  • 1 t hot pepper sauce
  • Chiffonade of 3 fresh basil leaves
  • ½ cup shredded cheese

DIRECTIONS:

  1. Melt 1 T butter in an ovenproof 8” omelet pan.
  2. Add all of the vegetables and cook until the Swiss chard is wilted.
  3. Beat the eggs with cream, salt, pepper, hot pepper sauce, basil and shredded cheese.
  4. Add the egg mixture to the omelet pan with the vegetables and cook for 2-3 minutes allowing the egg to set.
  5. Place omelet pan under broil for several minutes until the frittata is golden brown.
  6. Slide out of pan onto a serving platter, slice into quarters and serve.

 

 

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