My son had a second harvest of grape size heirloom tomatoes. With this latest quart size bowl he gave me, I was a bit stumped has to what to make with them. As I had to work until closing Saturday night, again I needed something quick and easy to prepare. Searching through my folder of breakfast recipes, I came across one for a frittata from Gourmet Magazine, May 2001. The recipe, Tomato, Garlic and Potato Frittata sounded appealing for supper. I was also able to utilize the abundance of basil growing in my garden.
For my preparation, I made sure I had enough eggs in the house and also picked baguette to go along with the meal. I prepared the egg mixture before leaving for work and used red skinned potatoes for the filling so that I didn't have to peel them. Prep time for the recipe is 15 minutes and from start to finish the recipe says 30 minutes and it was true. It's a nice change to have frittata for supper.
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A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.