Published May 1, 2007.
We wanted a frittata recipe big enough to make a substantial meal for six to eight people, with a pleasing balance of egg to filling, firm yet moist eggs, and a supportive browned crust. Given the large number of eggs in our frittata recipe, we had to speed up the time the frittata spent on the stovetop so the bottom wouldn’t scorch by the time the eggs were properly cooked. We solved the problem by starting the eggs on medium heat and stirring them so they would cook quickly yet evenly. With the eggs still on the wet side, we slid the skillet under the broiler until the top had puffed and browned, but removed it while the eggs in the center were still slightly wet and runny, allowing the residual heat to finish the cooking.
An ovensafe nonstick 10-inch skillet is a must for this recipe. Because broilers vary so much in intensity, watch the frittata carefully as it cooks. This recipe makes two very generous portions; leftovers can be wrapped and refrigerated—they make a great sandwich filling.
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