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.


Debor said…
Holy cow, that looks good!
joe said…
Thanks Debor!