Yes, I like the crusty top too, sometimes I do frittatas in the oven and
I have a top element in there as well as a bottom so can turn that on
near the end. I have many uses for frittata Jasmine sometimes has
some on a sandwich for school. Easier for her to handle that way as she
is not good with eating softer food and can't use a knife, just a fork
or spoon. She tends to eat soft food by grabbing handfuls and
shovelling it in, not a pretty sight, especially at school.

"Peppermint Patootie" wrote in message
news
In article >,
"Ozgirl" > wrote:

> If I was making frittata I
> would use smaller pan and more ingredients and egg mix to make it a
> bit
> thicker (in height) and cook slower with a lid.

With frittata, I cook the veggies or whatever in a 10 inch cast iron
pan, then pour the egg/cream mix on top. I let that cook a few minutes,
then put cheese on top and slide the pan under a hot broiler for five
minutes or so. Remove and let sit for 5 minutes, serve.

I like to do this with mushroom and grape tomatoes especially.

PP
--
"What you fail to understand is that criticising established authority
by means
of argument and evidence is a crucial aspect of how science works."
- Chris
Malcolm