BASIC FRITTATA TECHNIQUE
Break 5 eggs into a mixing bowl, add 1/2 teaspoon of water, and stir until just blended.
In a heavy 10 inch skillet, add 1 or 2 tablespoons of butter, margarine, or oil, as specified in the recipe, and saute any ingredients which need to be cooked times will vary according to the recipe directions.
Add the cooked ingredients to the egg mixture, along with any remaining ingredients and seasonings, and mix well.
Wipe or rinse out the pan if any burned particles remain.
Heat the butter, margarine, or oil over medium-high heat, and when it is very hot, pour in the egg mixture.
Shake the pan or use a spatula to distribute the ingredients evenly and adjust the heat to medium-low.
After 6 or 7 minutes, when the bottom is set (the top will still be moist), begin to loosen the frittata around the edge with a sharp knife or spatula.
Gradually work the spatula toward the center to loosen the entire frittata.
Shake to be certain it is completely detached.
Note: Frittatas that contain many ingredients or high-moisture foods, such as cheese and fruit, often take longer to cook.
Invert a plate which is just larger than the skillet over the pan.
Using potholders or gloves, hold the plate and skillet together with both hands, and flip the skillet over so the frittata falls onto the plate.
Slide the frittata back into the skillet, and gently pat it down if it is lumpy.
Continue to cook for 3 to 4 minutes (or longer if needed because of the ingredients) until the second side is set.
Shake to loosen if necessary.
Slide the frittata onto a serving plate and serve at once or let it cool to room temperature.
Cut it into pie shape wedges or squares.alternatively, instead of flipping the frittata, you can place it in a preheated 400Â° oven and let it finish cooking for the remaining 3 to 4 minutes.