I love a good frittata and so I was pleased to discover this recipe when trying to decide what to do with a beautiful bunch of silverbeet.
There was a tense moment when I realised that the very large (and very deep) frying pan I had used to cook said frittata was going to impede my ability to perform a graceful frittata flip. I loosened the bottom as best I could, put a very large serving tray on the table, held my breath and flipped.
All's well that ends well. It was a well executed flip which is just as well because I have not yet decided what I will do when one of my recipes turns out edible, but altogether unpresentable.