One of the most exciting – and satisfying – things about assembling a frittata is the freedom you have to put things into it. This could encourage a penchant for cleaning out the refrigerator, but usually without sacrificing the success of the frittata itself (because of the extreme adaptability of the basic formula); that’s what happened this time.
- it was a bell pepper frittata, and the preparation went somewhat along the lines of the one shown in this post, but once you’ve cooked a few frittatas, anything like a detailed recipe seems pretty unnecessary, if not useless; for this one I used 12 ounces of small particolored sweet peppers from Norwich Meadows Farm, garlic from from S. & S.O. Produce Farms, one small leek from Tamarack Hollow Farm, one shallot from Norwich Meadows Farm, bits of 2 small hot peppers (one yellow and one green) from Eckerton Hill Farm, 8 eggs from Millport Dairy Farm, a couple tablespoons of whole milk from from Trickling Springs Creamery via Whole Foods, rosemary from Phillips Farm, marjoram and winter savory from Stokes Farm, thyme from Keith’s Farm, 3 small celery stalks and their greens from Norwich Meadows Farm, Piment d’Espelette from the French Basque (purchased in a small town north of Baie-Comeau, Quebec from the producer’s daughter), a bit of gremolata first prepared for this meal, and ‘Bull’s Blood’ micro beet from Windfall Farms
- the wine was a Spanish (Rueda) white, Bodegas & Viñedos Neo Primer Motivo Verdejo Rueda 2015
- the music was Bohuslav Martinů, ‘Concertino for Piano Trio and String Orchestra’, H. 231, and ‘Rhapsody-Concerto (Memorial to Lidice)’, H. 232