Texas Frittata

My almost-prize-winning recipe:

Texas Fritatta:

You will need a 10" nonstick pan with a glass lid

Frozen commercial breakfast sausage (I use Jimmy Dean brand; reduced fat is fine)
1 medium sweet onion
1 mild hatch chile, roasted and peeled
3 eggs
mexican sour cream (no gelatins or emulsifiers) or creme fraiche
sweet smoky Texan spice "rub" blend (I use "Tears of Joy")

1 ) VEGETABLES

Chop and slowly sautee vegetables until soft, remove from heat

2) COMBINE EGGS BUT NOT TOO PERFECTLY

Coarsely mix three eggs and 2 Tbsp runny Mexican sour cream or creme fraiche with spice rub to taste. It is necessary to avoid creams with gelatins etc. for the texture to come out right. Do not blend . Whites, yolks, and cream should be intermingled but not indistingushable.

3) START COOKING SAUSAGES

With a sharp knife, shave slices of breakfast sausage as thinly as possible. Tear slices into roughly 1 inch pieces. Spread non-overlapping across the bottom of the nonstick pan. Meat should cover about half the pan.

On low heat, heat until tops are cooked. Do not flip the sausages!

4) ADD VEGGIES

Pile the cooked chiles and onions evenly over the tops of the sausage. If they are cool, cover and cook until just warm. Leave heat on low. Do not flip the sausages.

5) ADD EGG MIXTURE

Sprinkle a tiny bit of spice blend for color, then pour egg mixture over veggies and meat. Cover.

6) WAIT PATIENTLY

Wait for egg whites to just barely set. Some sour cream should rise to the top and will remain moist.

7) FOLD IN HALF, CUT IN HALF, and SERVE

If all went well, the sausage should be blackening and almost burnt, and the eggs on the bottom very firmly cooked, and the top of the fritatta very moist and creamy. The goal is to get a range of textures, and a smoky flavor. Fold in half, cut in half and serve with refries and home fried potatoes or toast of your choice. Wear a big hat while serving.

serves two.