Orange Frittata

1. 1

   Lightly beat eggs, sherry, tomato sauce, salt, and cayenne pepper in a bowl.

2. 2

   Heat the oil in a small, nonstick, ovenproof skillet.

3. 3

   Swirl the oil to coat all sides.

4. 4

   Add in egg mixture to the skillet; decrease heat; cook slowly, stirring frequently, until the eggs have formed small curds and the frittata is firm except for the top.

5. 5

   To cook the top, place the pan under a hot broiler or in a preheated 400 oven until the frittata browns lightly.

6. 6

   Remove pan from broiler or oven; let cool in pan 1-2 minutes; place a plate over the top of pan and invert frittata onto it.

7. 7

   Squeeze the juice of 1 orange over frittata; cool to room temperature.

8. 8

   Meanwhile, peel the second orange and remove as much of the white pith as possible.

9. 9

   Slip a sharp paring knife between the white membrane to release the individual orange segments; garnish cooled frittata by arranging segments around the edge.

* Per serving · 4 servings · Values may vary.

No additional tips available.