The beef sausage just screamed, make something with eggs and sausage.
The Friends and Farms basket contained eggs, potatoes and sausage. All great ingredients to make a frittata (or a Spanish tortilla). The difference, flipping in a pan or finishing in an oven. I chose to finish in the oven.
My cast iron skillet has a cover that doubles as a shallow frying pan.
This morning I slow cooked the sausage in the oven. All of it. Half went into tonight’s dinner. The other half will be used in another dish. I also parboiled the potatoes we got. Peeled and sliced.
Some became potato salad. One went into this dish. Along with some chard from Harris Teeter and a few scallions.
The sausage, scallions and chard were all cooked first. Then I added five eggs that had been whisked with a splash of milk, salt, pepper, and herbs de Provence.
Cooked on the stove top until the bottom set, then finished in a 350 degree oven, sprinkled with Parmesan, cut and served with a salad.
The bibb lettuce from F&F also.
A simple Saturday night dinner, served with a Virginia wine.
Early Mountain does make one very flavorful Pinot Gris. It went well with the frittata.
A very good beginning to cooking with our new source for food. Thanks, Friends and Farms. Today, a frittata. Tomorrow, venison black bean chili.
hocofood@@@
AnnieRie Unplugged 
If the beef sausage is screaming, you ought to put it out of its misery and into this tasty-looking frittata! What a terrific meal.