In one sentence, describe what the following article is about: Add 1 tablespoon of butter to your pan and turn the heat on to medium-high heat. Let the butter melt and heat your pan. You can cook your frittata in a 12-inch nonstick saute pan or cast-iron skillet. The pan doesn't have to have shallow sides since you won't be flipping or folding the frittata. Make sure the pan you use is oven-safe since you'll be finishing the frittata in the oven or under the broiler. As the butter melts and your pan heats up, add any pre-cooked vegetables and meat to quickly warm them up (about 2 minutes). You can use leftover vegetables or meat that you have in your refrigerator. Spread them so they form a single layer on the bottom of the pan. You can start with 1/2 cup of veggies and 1/2 cup of meat, although you can add more if you'd like to make a bigger frittata. If you're cooking raw vegetables, be sure to completely cook the vegetables (the time will vary depending on what veggies you're using). Add 1 ounce of grated Parmesan cheese, 6 whole eggs, and 1 teaspoon of ground black pepper into a mixing bowl. Whisk the mixture until it's completely combined. You can transfer or make the base in a mixing bowl with a pouring spout. This can make it easier to pour the egg mixture into your pan. Pour the egg base evenly in your pan so that it touches any vegetables and meats you're using. Stir and cook the frittata over medium-high heat for 4 or 5 minutes. The eggs will just start to firm up. If you want to use any chopped fresh herbs, sprinkle them over the top now. Use a heat-proof rubber spatula to stir the eggs. This will also prevent the spatula from scraping and ruining the bottom of your nonstick pan. If you'd like to ensure a golden color on the top of your frittata, heat your broiler to high and place the frittata under the broiler for 2 to 4 minutes. The frittata should brown and puff up. If you're not comfortable with broiling, you could bake the frittata to finish it. Preheat the oven to 400 degrees F (200 degrees C). Bake your frittata for 8 to 10 minutes or until the eggs are set. Broiling the frittata will also create a crispy top. Just keep a close eye while broiling the frittata since it will finish cooking very quickly. A frittata made with a 12-inch pan and 6 eggs can get between 6 and 8 slices. Slice the frittata using a sharp knife or pizza cutter. You can serve the frittata hot, right out of the oven or cooled to room temperature. Always take care when using sharp knives. You should also remember to use oven mitts to take your frittata out of the oven or from under the broiler.
Summary: Heat your pan. Warm or cook any vegetables and meat you're using. Mix up an egg base. Pour the egg base into your pan and cook it. Finish your frittata by baking or broiling it. Slice and serve the frittata.

Grabbing a hold of them is always the first response to someone grabbing your hair. Get control of their wrist and hold it close to your head to prevent damage and loss of bodily control. Your one hand grabs theirs, pulling closer to prevent them from yanking you around. As you do, strike out with the other hand right at their elbow. Aim just a little higher up, where the joint meets the bicep, for the best response. Hit with you knuckles for the hardest, most successful strike. Press against the inside of your bicep, moving up until your find a sensitive spot that causes your arm to curl slightly when pressed. This is your target. As you pull close, you'll be taking a step with your outside foot. Over-exaggerate this step into a knee at your attacker, letting your knee hit soon after you punch their arm. Once they let go and the knee connects, step back and use this time to escape.
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One-sentence summary -- Always grab their wrists or the hand on your hair to limit control. Strike right above their elbow joint with a fist or karate chop as you pull them close. Simultaneously, strike with the knee into the groin area. Immediately step back to create space.

Problem: Article: To start a legal serve, keep your hand completely open and flat after you pick up the ball. Let the ball sit there for a second or two, as your hand needs to be stationary, or still, before you throw it up into the air. Any illegal serve can result in the official calling it "incorrect." While you may be warned one time during a match or if the official is unsure if the serve is legal, any clearly incorrect serves will lead your opponent to get your points! The hand holding the ball (which will become your "free hand") has to be above the table as you get ready to serve. The ball itself should remain behind the end of the table (your serve line). Your thumb can cross the serve line as long as the ball itself doesn't. Unlike the ball, your racket can be hidden under the table. Doing this may help you hide the kind of serve you're going to make. You'll need to quickly bring your racket up once you throw the ball into the air to get ready to serve. Until you've practiced serving, leave your racket hand above the table. This tricky technique is legal, but it's best reserved for more advanced players. This is the minimum height required by the officials. Any lower and it won't be counted as a legal serve. The ball needs to be thrown up vertically rather than sideways or diagonally. Make sure that your throw makes the ball go almost straight up into the air. You can't, for example, just drop the ball from a height of 6.3 inches (16 cm). This won't be considered a vertical toss. Don't hit the ball when it's still going up in the air or when it's at the top of your throw. Wait until it's coming back down toward the table to avoid getting called out by the official. Hit the ball so that it lands on your side first. If it just sails over the net without bouncing, it's an illegal serve. Practice until you get the proper amount of force needed to follow this rule. You want a serve that's fast enough to trick your opponent, but not so strong that it misses your side of the table. The ball can also go around the net so long as you can curve it enough to get it back onto your opponent's side of the table. This is a pretty difficult skill, so aim straight over the net until you're sure you can make a curving serve. Your opponent's whole side is fair game if it's just the two of you. This lets you really use the table. You can do short and long serves to make the match more difficult for your opponent. You're restricted to the square that's diagonal from you if you're playing with partners. Anything that hits outside this square is illegal. It's illegal to "hide" the the ball from the official or your opponent with your hand once you've served. Pull your free hand all the way back so you don't get accused of doing this.
Summary:
Hold the ball flat in the palm of your hand. Keep the ball above the table and behind your serve line. Keep your racket hand below the table to hide it. Throw the ball at least 6.3 inches (16 cm) up in the air. Strike the ball when it's falling. Bounce the ball on your side before it goes over the net. Hit anywhere on the table if you're playing singles. Hit the opposite diagonal if you're playing doubles. Move your free arm away from the ball once you've served.