Comments on: Of Frittatas & Flies

By: Thomas Pellechia

Thomas Pellechia — Sun, 07 Jun 2009 19:10:40 +0000

Ah, potatoes and egg–my default “what’s in the fridge” dinner.

I don’t do the oven, though. All stove top, but still with a crust. Just flip it over when ready to serve.

The beauty of it: you can almost come with any kind of additions to the potatoes and eggs.

And the wine–interesting choice. I’ll have to try it. I’m partial to cool, dry rose with fritatta–or sparkling.

By: Kelly

Kelly — Sun, 07 Jun 2009 09:36:14 +0000

I love the name of that wine . The wine business tends to take itself very seriously and a bit of humor or lightness is like sun on a winters day.

By: Fredric Koeppel

Fredric Koeppel — Fri, 05 Jun 2009 19:02:21 +0000

Thanks, Mark, but I finished off that frittata for lunch! and you’re correct; i tend to despair, while my problem-solving wife looks at the details.

By: Mark

Mark — Fri, 05 Jun 2009 18:11:38 +0000

Fred,
Do you have any leftovers?
The frittata looks delicious. It’s amazing what you can make with just a few ingredients and a little bit of creativity. And I’d have to agree with you that the Shoo fly Buzz Cut is definitely a wine that is flying under the radar of most wine drinkers. Nice job.