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Egg Noodle Frittata

A carefully constructed, big-as-a-plate frittata, can be a cook’s blanks slate and a host’s best friend. It's one of the culinary world's perfect wonders. If you're like me you probably make one when you want to clear out the fridge. Veggies, cheese, meat or potatoes – even pasta and rice. These are all great additions. It's fun to go wild but a frittata can go downhill fast when it's so overloaded with leftovers that it becomes a sloppy unfocused mess. A good frittata requires some finesse and a plan. Because if you ignore the basics a frittata can be as wet and messy as a dirty dog rolling in the grass. Read More


About Greg

I started my blog on a whim. I was looking for a creative challenge, which may sound odd because I spent 20 years as an entertainment industry photographer. I’m not talking paparazzi, I don’t have the personality to hide in the bushes! I like fresh takes on the familiar. My recipes are often simple, modern and colorful, with roots in traditional styles. I'm the author of two cookbooks. I’ve been a speaker at IFBC, Food Buzz and Camp Blogaway. I’ve led cooking demonstrations in Panama and Costa Rica and developed recipes for major brands. I’ve traveled to Peru, Mexico, Norway and Alaska to promote culinary and/or vineyard travel tours. I was even featured in Food & Wine Magazine. I also co-host The Table Set on Home Fries podcast network.