Cherry tomato frittata

This frittata is more like an omelet that hasn’t been folded than what many of us think of as frittata. it is not a slice, but a whole, round thing that covers the entire plate. The toppings are scattered beautifully over the surface, so it is like my pizzas, only with eggs in place of crust. And it is thin, so the eggs are cooked like perfectly soft-scrambled eggs, only flat.

Have all of your topping ingredients prepared, measured out and ready because once you start cooking the eggs, everything happens very fast. And the only thing that can go wrong is that you overcook the eggs, and the only way that can happen is if you have to run around getting your ingredients at the moment you’re supposed to be scattering them over the eggs. Also, bring your toppings to room temperature, or warm them before making your frittata. They aren’t on the eggs long enough to warm through, and biting through cold, refrigerated garlic confit will dampen even the best frittata experience.

These frittatas are best cooked for small numbers, and by small, I mean one or two people, as they need to be cooked one at a time. I guess if you have two 9-inch skillets and you are well coordinated, you could do two at a time, like a restaurant line cook. In any case, you’ll serve them one at a time, sliding each frittata onto a plate and handing it to some lucky eater, as it is done.

From the story: A fresh take on the frittata: Master Class