06 September 2007

Vegetable Frittata with Spicy Tomato Salsa

I was going to make garlic chicken and steamed spicy broccoli and rice for dinner tonight, but the simplicity and tastiness of eggs won out. I like making eggs because they're just not complicated.

The entire recipe for this is "chop up some vegetables, sauté them, add eggs, cook and then eat." Basically, I mean. This particular frittata has onions, garlic, yellow peppers, and mushrooms sauteed together until they're all soft and lovely. Then tomatoes and cooked potatoes are added. Then eggs with rosemary, salt, pepper, and Parmesan cheese were poured over top. And then it's just cooked on the stove top and then briefly broiled until finished.

The salsa is homemade as well - chopped tomatoes with garlic, a few dashes of hot sauce, and some parsley.

I'm going to be so disappointed when winter hits and the only tomatoes available are mealy and tasteless.

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