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Skillets Frittata

frittata, not in a skillet,


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frittata, not in a skillet,

steph p | Feb 4, 2005 02:25 PM

two questions about frittatas

what ingredient makes the egg rise a bit?

i had a frittata recently that looks like it came out of a square pan instead of a round skillet and it had a edge that looked like it rose above the pan a bit and was browner probably from being broiled closer to the heat.

the other question is if it was in a square pan, would buttering the pan help get the frittata out with minimal damage, or what would you suggest?

thanks in advance

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