Salty Peas

Observations on food, service, and cultural cuisine

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Garden Frittata Very pleased with fresh picked summer tastes! A brunch frittata with using zukes, yellow squash, Hungarian peppers, and our first Rutgers tomato. Ah, this morning’s fresh made pesto went into the eggs, and I used local Tirrell Farmstead Appenzeller cheese to top the tomato.

Garden Frittata

Very pleased with fresh picked summer tastes! A brunch frittata with using zukes, yellow squash, Hungarian peppers, and our first Rutgers tomato. Ah, this morning’s fresh made pesto went into the eggs, and I used local Tirrell Farmstead Appenzeller cheese to top the tomato.

Filed under frittata brunch eggs appenzeller cheese food

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