Cover it with the lid, and cook it until the VERY TOP of the frittata is set - this means that all the egg is cooked, and there is no runny egg on top. When it is done, put a plate over the saucepan, and flip the saucepan over so that the frittata falls onto the plate. If you oiled the pan well, it should slide right out with no problem. Serve them with a nice crusty loaf of bread, and perhaps some white wine if you feel up to it. If you're having more than one guest, save the seduction discussed previously for later.
Oil Pour some baby powder on the oily spot, rub it in, then beat it out.
It will absorb the oil. We all have our little faults. All rights reserved. Messy Gourmet neither endorses nor warrants any products advertised herein. Web consulting provided by the cool folks at NavigAid Solutions .