Frittata with Gazpacho

The Monkeys and I were at a playdate late into the afternoon yesterday, and I since I didn’t have much time to make dinner, I made a big stack of buttermilk pancakes for The Monkeys and The Daddy.  I would love to eat pancakes for dinner, but it would leave me with a headache the size of Montana, and besides, I wasn’t very hungry.

After the kids were in bed, I stumbled to the kitchen to make myself something to eat.  I was exhausted and hungry, so I decided to make a quick tomato omelet.  My local organic farm is open again for the fall, winter, and spring, and I had some gorgeous local eggs to cook. It was a pleasant surprise when I cracked open one of the eggs and there were two yolks inside!

Sometimes things just don’t go like you planned them to, and the eggs tore apart when I tried to flip them, so my omelet became a frittata.  I tossed some sauteed tomatoes, cilantro and cheddar cheese on top and called it dinner.  A bowl of leftover gazpacho made a fine accompaniment.  I’m sure wine purists would sneer at a glass of red wine with eggs, and to them I say:

After an exhausting day like yesterday, red wine goes with anything.

ROSE’S GAZPACHO

1 small clove garlic, peeled

2 slices bread

1/2 cup chicken stock

9 plum tomatoes, cut in half

1 cucumber, peeled, seeded, and roughly chopped

1 small green bell pepper, seeded and roughly chopped

1 cup water

3 Tablespoons red wine vinegar

1/4 cup olive oil

salt and pepper to taste

Toast the bread, then place to soak in chicken stock.  Place garlic in food processor and process to mince.  Add 5 of the tomatoes, and puree.  Add remaining ingredients, salt and pepper to taste, and pulse to finely chop.  Taste and adjust salt and vinegar as needed.

This tastes even better on the second day.