Orange Frittata

Name: Orange Frittata
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 6 eggs; 1 tablespoon dry sherry; 3 tablespoons tomato sauce or 3 tablespoons tomato puree; coarse salt, to taste; cayenne pepper, to taste; 2 tablespoons olive oil; 2 oranges, preferably navel

Submitted by ratherbeswimmin

"Cucina Fresca, posted by request"

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Ready In:: 45mins
Ingredients:: 7
Serves:: 4

ingredients

6 eggs
1 tablespoon dry sherry
3 tablespoons tomato sauce or 3 tablespoons tomato puree
coarse salt, to taste
cayenne pepper, to taste
2 tablespoons olive oil
2 oranges, preferably navel

directions

Lightly beat eggs, sherry, tomato sauce, salt, and cayenne pepper in a bowl.
Heat the oil in a small, nonstick, ovenproof skillet.
Swirl the oil to coat all sides.
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.
To cook the top, place the pan under a hot broiler or in a preheated 400° oven until the frittata browns lightly.
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.
Squeeze the juice of 1 orange over frittata; cool to room temperature.
Meanwhile, peel the second orange and remove as much of the white pith as possible.
Slip a sharp paring knife between the white membrane to release the individual orange segments; garnish cooled frittata by arranging segments around the edge.