Join Mission Point Resort Executive Chef John Clements every Wednesday as he dives into easy at-homes meals you the viewer can make to add a little depth to your cooking roster.
Chef Clements is taking us through how to use up spare Squash and Zucchini from the garden, and make a frittata.
Ingredients
Squash
Zucchini
Egg
Mozzarella Balls
Salt/Pepper
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