I’ve never fixed one before. It was quite dry. I reheated some in a covered gratin dish and put little pats of butter underneath the wedges and on top and it was just right. I’d like to make it again and get it right from the beginning. Any tips? TIA.
My guess is way to many ingredients to only 8 eggs . Also probably cooked to long . I do mine on the stove top on low heat until slightly beginning to set . Then finish in the oven at 350.I don’t cook it by time I go by the way it looks .1 cup of cheese is alot also .
Thanks for all of that, Em. It helps and you have huge cred with me 
Best, Cath
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Probably cooked too long.
Yeah. I’ll go to the low end next time. Had it again with the butter-addition and it was really good. Worth working on. And great to have a three meal side dish.
My technique for frittata is to warm the pan and oil on medium heat, pour in the mix, cover, lower the heat, cook for 15 minutes, then finish the top under the broiler and serve in the pan.
Do you think the potatoes in this recipe would get done?
Step 1 should take care of the potatoes
Thanks. And it did. I was wondering if robert’s technique would get them done.
Everything you mix with the eggs should be cooked already.
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Oh, okay, so not that recipe.