Total Time
45mins
Prep 30 mins
Cook 15 mins

Cucina Fresca, posted by request

Ingredients Nutrition

Directions

  1. Lightly beat eggs, sherry, tomato sauce, salt, and cayenne pepper in a bowl.
  2. Heat the oil in a small, nonstick, ovenproof skillet.
  3. Swirl the oil to coat all sides.
  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. To cook the top, place the pan under a hot broiler or in a preheated 400° oven until the frittata browns lightly.
  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. Squeeze the juice of 1 orange over frittata; cool to room temperature.
  8. Meanwhile, peel the second orange and remove as much of the white pith as possible.
  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.

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