I have a secret to share with you. I've found the answer to make perfect frittatas every time.
It's so simple that I kinda feel a little stupid not thinking of it myself, as it took reading a little post by Jules from The Stone Soup and then practicing my backside off to find out that she's 100% spot on.....
Bake your frittata! Doh!
Over the past many, many, many years I have always cooked my frittata on the stove top, sometimes finishing if off under the grill, to colour the top. 70% of the time this method would work and I would turn out a delicious looking frittata in one piece. However 30% of the time it looked as though I was eating a frittata that had been dropped from a great height. Not so pretty, let me tell you.
Well, not any more. Now I throw everything into my little baby individual spring form pans, whack them in the oven and voila....the perfect frittata...EVERY TIME!
Chickpea and Rosemary Baked Frittata