I have made frittata a couple of times and loved it, and DH seemed to really like it at the time, but now says he doesn't care for it.
Sometimes he just gets contrary. I'm going to fix one some night for myself and see if he changes his mind.
I have questions: how thick should the frittata be to cook properly? Should it stand away from the edge of the skillet when it's done? Should you take it off the heat while it's still a little runny inside and let it stand to finish cooking?
We get by with a little help from our friends