One chilly Italian afternoon, a Florentine friend served me "frittata affogata," which is sort of a drowned omelet. Because I can rarely leave a recipe alone, I added capers, anchovies, and olives for variation once I got home. <br /> <br />But that day we paired it with a green salad and a glass of crisp white to wash it down as we watched puffy clouds float by his kitchen window. <br /> <br />Note: I write under the pseudonym of ‘Ayu Spicy’ for the bimonthly expat paper, The Bali Advertiser, in Bali, Indonesia. My column is called "Food Glorious Food." This recipe was first published there on April 3, 2013. I have changed it a little bit for this contest

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