Frittata Experiments

A frittata is a fun thing to make. It's quick, tasty, and really easy to share. It also has one big problem: it's very easy to overcook, and an overdone frittata really isn't worth eating.

Jamie has a really good suggestion for avoiding this: start with a really hot oven (425), pre-cook your frittata in pan on the stove for a minute or so, and basically sear the outside of the frittata for 5 minutes or so.

All of this makes great sense assuming your oven heats things evenly. Not here. So while the frittata came out wonderful, I recommend that you use that '5 minutes' as a very loose guideline. It took me about 10 minutes to even get a firm top, and another 5 or so before I felt confident I would have more than goo when I took it out. Know your oven.