I’m not certain I can explain how I made this, so I’ll just list the ingredients and their sources. I’ve come to find that with a frittata, the thing is pretty much about the moment, and the ingredients that are more or less already within arm’s reach. The outcome is never a total disappointment, and sometimes it’s sublime.

I will say however that the texture of this version was really great:  Very light and actually juicy, it was more like a soufflé than any frittata I’ve put together before. I’m pretty certain the most of the magic was done by that one third of a cup of water into the bowl with the eggs before I whipped them, something I don’t remember doing before with a frittata, but which I had always done when I made omelets.  But there was also the juice from the tomatoes.

• There were 6 eggs from Millport Dairy (I now think I should have made it 8), half of a bunch of early ramps from Mountain Sweet Berry Farm, more than a handful of halved Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods, a bit of arugula from Alewife Farm, some upland cress from Stokes Farm, water, a bit ofdried Itria-Sirissi chili (peperoncino di Sardegna intero) from Buon Italia, salt, pepper, some grated ‘Parmigiano Reggiano Bonat 3’ from Buon Italia, and a sprinkling of lovage from Windfall Farms
• there were also slices of pane di comune from Sullivan Street Bakery 
• a small cheese course which included ‘Danby’ goat cheese and ‘Pawlet’ cow cheese from Consider Bardwell Farm, accompanied by very thin slices of the same bread, toasted
• the wine was a French (Beaujolais) red, Domaine de Fa En Besset Beaujolais 2014
• the music was by Reinhard Kreiser, the opera, ‘Croesus”, performed by René Jacobs conducting the Academy for Ancient Music Berlin, the Berlin RIAS Chamber Chorus, the Hanover Boys’ Choir, Dorothea Röschmann, Roman Trekel, Johannes Mannov, Werner Güra, Klaus Häger, Markus Schäfer, Salome Haller, Kwangchul Youn, Graham Pushee,
  Brigitte Eisenfeld, Kurt Azesberger, Jörg Gottschick, and Johanna Stojkovic