I read the section of
Joy of Cooking about omelettes and frittatas and mostly improvised this recipe (I had a lot of eggs that had just expired that day and a bunch of spinach that wasn't especially pretty to use up).
Joy described a method of stirring the frittata whereby you slide the pan forward and backward while swirling a fork in the eggs with the tines parallel to the bottom of the pan but not touching it. This method helped to keep the spinach (which I cooked first and drained VERY WELL--this is important) from clumping together, which gave the sliced frittata a lovely marbled appearance. Otherwise, it was very simple. I think I just used 7 eggs and about 5 oz. of baby spinach, salt and pepper. You cook the frittata on the stove until the bottom is set, then in the oven (350 degrees?) until the top is set but NOT BROWNED. Make sure your pan is ovenproof. Mine was, but that didn't keep the egg from sticking! The slices of frittata came out just fine, but it took a week of soaking and scrubbing to get the pan clean. Okay, here it is in the oven, just before I took it out:
And here it is on a plate with sliced tomatoes and herbs from my patio--parsley, oregano, and thyme, all of which went nicely with the flavor of the frittata:
This was pretty, and the puppies loved it. My roommate was grateful for it because she came home starving from a tennis lesson and didn't have anything to eat. I thought it was okayish. Not much flavor. Too much egg. What I really wanted was a quiche, but I try to stay away from the lactose (frowny face). The herbs and tomatoes really helped.
B or B+, depending on how hungry you are, or maybe better with fresher ingredients
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