Has anyone who is not a member of the media ordered the frittata?

Use a spoon if necessary to even out top of frittata.

Try this recipe to lower the fat in your next frittata.

The frittata can be made a few hours or even a day ahead and served at room temperature.

A vegetable frittata can be just the thing to cut the salt.

The ingredients that can go into a frittata are endless.

Sprinkle the top of the frittata with salt and pepper.

Once your frittata has cooled down slightly, you can eat it!

To serve, turn the frittata out onto a large plate and cut into quarters.

In my own home I have served a frittata for either luncheon or dinner.

Run a spatula or knife around the outside of the frittata.

Cut the frittata into wedges and serve with a green salad.

If there is any left by Sunday, the lobster salad can be used to make a frittata.

The frittata can also be served at room temperature.

While the frittata bakes you can have a glass of the wine.

Use the same vegetables with your favorite cheese in a delicious frittata.

Bake until the frittata is almost firm to the touch (approximately 15-20 minutes).

Loosen the frittata and place a serving plate over the pan.

I have asked the staff to prepare for me a frittata- have you ever had one?

Once eggs are set, slide frittata out of skillet; serve.

Sfoglia always has a frittata on hand, though the vegetables in it change.

Warm tomato sauce and spoon some over each serving of frittata.

Similarly, the frittata is also a good first course, lunch or supper dish.

Then quickly slide the frittata, uncooked side down, back into the skillet.

Transfer frittata to a warm serving plate, and cut into 4 wedges.