What’s In The Garden, What’s In The Fridge? (vegetarian)

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When I get home from work, and I’m tired, there is sometimes the temptation of take-out. But, I hate to waste food, and there are plenty of ingredients in the fridge and in the garden so I get busy. I have cherry tomatoes. I have onions, shallots, small potatoes, a pepper, four mushrooms left over from the other night and eggs.OLYMPUS DIGITAL CAMERA
So…I make a frittata with grated cheese and top it with sautéd mushrooms. (Start like you’re making an omelet, then pop the pan in the oven at 450 degrees for about 10 minutes or until frittata is lightly browned around the edges). I cook up the potatoes with onions and peppers (just adding salt and pepper), and I make a pan sauce with tomatoes, shallots, and Herbs de Provence. (go to the search box and type in Herb Roasted Tomatoes for recipe). Cut the frittata into the desired size and top it with the tomato pan sauce. Pair it with the potato, onions and peppers and serve with a chilled White Burgundy. My wine of choice for this meal was a Louis Jadot Pouilly-Fuisse.OLYMPUS DIGITAL CAMERA

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