the secret to a perfect frittata [5 ingredients] So I have 2 secrets to share today. First is that over the last few weeks I've become obsessed with baked frittatas. You see I've always been a big fan of eggs in all their forms, scrambled , boiled and especially poached. And as much as I adore frittatas, I used to cook them only very rarely. I think this was because I always found them a little tricky. Sure they turned out OK most of the time. But I found the juggling act of trying to get the whole frittata cooked through without overbrowning, or even worse, sticking on the bottom of the pan a bit too stressful. But a couple of weeks ago I had a bit of a revelation. I was after something quick and vegetarian for dinner. There were asparagus that needed eating up along with some wonderful eggs from my cousin's farm. This produced a vision of a beautiful asparagus tart with the spears lined up over the top. There definitely wasn't time for pastry, and then it hit me. Why not try a baked frittata? So I cooked the asparagus under the grill (broiler) until they were just tender. Whisked together a couple of eggs, lined my smallest springform pan and baked it all for about 15 minutes. And the results were even better than I was hoping. Beautiful to behold, wonderfully delicious AND super simple. Win. Win. Win. The second secret , which you've probably