I made a frittata last night. I followed the recipe closely: put the frittata mixture in a hot skillet and cooked for 4 minutes until the bottom was completely set, then put it under the broiler for 4 minutes until the top was well-browned. If I'd left it in any longer it would have burned (it was already pretty dark), but after I inverted it onto a plate and cut into it, it was still runny inside. I ended up putting it in the microwave for a few minutes to finish cooking, since I didn't want it to brown any more.
Any ideas what went wrong? Should I have let it rest for a while? Or was this just a flawed recipe? It tasted great and my guest loved it, but it's not appetizing to cut into something and have uncooked egg oozing out!