The frittata differs from the French omelette in one fundamental: it is cooked until set throughout, turned (or finished under the broiler), and served either warm or at room temperature. Where the French omelette is a rolling performance of precise timing that demands service within 30 seconds, the frittata is the opposite — patient, generous, forgiving of exact timing, and as good cold as it is warm. Hazan's frittata is the egg preparation for chefs who cook for groups rather than tables of two.
- **The egg-filling ratio:** More filling than egg — the frittata is primarily its filling, bound and supported by egg rather than wrapped in it - **The pan:** Heavy, well-seasoned, oven-safe (if using the broiler finish method) — a lighter pan produces uneven browning - **The cook:** Medium-low heat throughout — a frittata cooked on high heat sets the exterior before the interior is cooked, producing a dry, rubbery top. Medium-low produces even setting throughout - **The turn or broiler finish:** [VERIFY] Hazan's preference — the traditional method involves a confident turn using a plate; the modern method finishes under the broiler. Both produce the correct result. The broiler method eliminates the risk of the disastrous mid-air break
Hazan