I have always intended to make a frittata but somehow never got around to it. In fact, I have never eaten a frittata.
Some time ago, I saw Alton Brown make one on his show. He put his egg mixture into a non stick skillet and cooked it until it set on the bottom. He then put it under a broiler to set the top.
Well it looked like to me that he cooked it until it was going to be overdone on the bottom and then he cooked it until it was overdone on the top. I guess that made it perfect right in the center.
Am I missing something? I thought you were supposed to avoid hard eggs. They certainly looked like it. Especially on the top and bottom. In fact, he slid it out of the pan onto a cutting board and sliced it like pie.
Are these things really as good as a lot of chowhounders say they are?