I was a very simple thing, and it welcomed a certain number of ingredients I already had sitting around in the kitchen, but it tasted delicious. Surprisingly, it also boasted the texture of a soufflé, and who does soufflés any more?
The basic recipe comes from Joyce Goldstein, and is described in detail here, but, just as when I had prepared the dish before, I took some liberties, including changing the half pound of kale she prescribes to the mere handful I had on hand (scattering it all on the top near the end, for visibility). I also added one green serrano pepper to the sausage and onion mix near the end of their cooking, and, after the frittata had come out of the oven, while it was still hot, I sprinkled it with my current favorite herb.
- the ingredients used in the frittata were about 7 ounces of spicy smoked pork chorizo from the Amish folks at Millport Dairy, one large onion from Norwich Meadows Farm, 8 eggs from Millport Dairy, half of a cup of whole milk from Trickling Springs Creamery, less than a tablespoon of coarse stone-ground flour, green- and purple-colored flat-leaf Winterbor kale from Tamarack Hollow Farm, half a teaspoon of Pimentón de la Vera dulce, and chopped lovage from Two Guys from Woodbridge
- the wine was a French (Rousillon) red, Le Renard AOP Côtes du Rousillion Villages 2014, from Chelsea Wine Vault
- the music was Handel’s ‘Orlando’, conducted by René Jacobs