That looks and sounds wonderful, Ant! I would personally skip the salt, especially with the Parmesan (how do you pronounce that?).
It's interesting how you turn the heat down and leave it and/or put a lid on. A lot of chefs insist for omeletty things that you should keep the heat high and stand guard over it, stirring and shaking. But maybe that's only necessary if you like it soft and moist, even runny, inside. (Problem here: I do, MrsTroll doesn't, so I usually make hers first and then do mine.) But a frittata has a more cake-like consistency and with your method I could cook it for two.
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It's interesting how you turn the heat down and leave it and/or put a lid on. A lot of chefs insist for omeletty things that you should keep the heat high and stand guard over it, stirring and shaking. But maybe that's only necessary if you like it soft and moist, even runny, inside. (Problem here: I do, MrsTroll doesn't, so I usually make hers first and then do mine.) But a frittata has a more cake-like consistency and with your method I could cook it for two.
Thanks for sharing!
:)
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