friends. THANKYOU. I really appreciate your help spreading the word about 5 ingredients. After hunting around for some frittata recipes I found one that recommended starting the frittata on the stovetop on a low temperature -- covered so the top starts cooking. Once the bottom is just about cooked pop the pan in the oven on a low broil for a few minutes. My frittata came out perfectly cooked the eggs didn't overcook and turn brown like yours did in the picture above. I highly recommend that you try out this other technique. All the best! Just had to say that the browning of the eggs on top is perfection, not a drawback, in my view. It looks rustic and beautiful and gives the eggs a wonderful flavor. Traditional frittatas are often popped under the broiler for the last few minutes expressly to get that beautiful brown. I have to agree with liz on brown eggs -- think browned eggs taste terrible, but I love the springform idea of cooking this. So, I think I will try the springform, but put some cheese on top so the egg top doesnt brown -- just the cheese does.