I love watching Liz cook. She has the magical ability of improvinization in the kitchen: to open up the fridge, pull out a handful of ingredients and make a great dinner without preplanning. The other day, I walked into the kitchen and found Liz prepping some baby artichokes. She then cut up a variety of vegetables, tossed them in a large pan to sauté, and before I knew it was whipping up eggs to make a vegetable frittata. While watching Liz sauté the vegetables, I learned that you would never deglaze the pan with wine when you are using eggs, because wine is too vinegary and would not pair well with the eggs.
Look at the beautiful color combination of these vegetables: