Best Fritatta at a Winery B & B
The best fritatta I’ve ever had was at a winery bed and breakfast. My husband loved it so much that he wanted me to cook it at home for breakfast too. So we called on the chef for some help. They apparently used some of their own dry sherry in cooking this delectable egg dish plus some broccoli, onions, garlic, extra virgin olive oil, sun-dried tomatoes, Herbes de Provence, paprika, fresh basil leaves and some crumbled Greek feta cheese sprinkled on top. If I had to run a bed and breakfast I’d make sure all the food I serve would taste this good.