Tomato, Pepper, and Potato Stove-Top Frittata

 

I've posted recipes for this classic Italian egg dish before (click here, here, or here for additional recipes and pictures) but what's interesting about this, I think, is that I'm still using vegetables from the garden (fresh, not fermented). The tomatoes have been ripening on a shelf in my kitchen for the past 9 days or so, and the peppers were part of my last harvest (I use the term loosely) that I picked a couple weeks a go. This is an exceedingly easy recipe to prepare, and it's filling, delicious, and nutritious...and you can add whatever ingredients you happen to have on hand.