Sunday morning at home we’d be enjoying nonna’s Pizza Rustica (a traditional Italian Easter Pie that includes among other things…eggs, provolone cheese and soppressata baked inside a pizza crust)! We didn’t think the Rustica would travel the 1150 miles south well…so Matty got behind the burners this a.m. and prepared us all a frittata! This meal is the culmination of 3 days, as he started prepping on Friday night when he peeled the potatoes and sautéed the onions and peppers (it reminded me of days sailing the Sound when Capt Pop would master his own frittata in the galley of Nipintuck)! Nick operated alongside Matty as his sous chef! The two are angling for some airtime on the food network! P.s. take notice of the Olive Oil…it will have its own dedicated blog in coming days!