NTANTIQUES said:
> Am hosting the neighborhood Easter Egg Hunt and brunch this Sunday for about 16
> adults and various munchkins. The grownups sip Mimosas and Bloody Marys while
> the kids do their thing. Thought I'd do an easy buffet with muffins, fresh
> fruits, and a couple of frittatas - one with mushrooms, chives, and Asiago and
> another with apple smoked bacon & Gruyere. For a little variety I thought I'd
> throw in one I saw on Rachael Ray's 30 Minute meals this week. Did a test run
> on it last night. Glad I did - it was just awful. For any among you tempted to
> try her Egg Pasta Frittata using the recipe on the Food TV website, try at your
> own risk...following her recipe exactly, I ended up with a barely edible
> rubbery hockey puck...think noodle casserole thats been reheated one too many
> times.
>

Possible reasons:

1. your oven is mis calibrated - or you didn't preheat it long enough.
Also the thermometer if you used one was in the wrong position.
2. The eggs you used are larger or smaller than the ones she used on the
show.
3. Your pan is of a different thickness than the one she used.
4. You placed the pan in a different position in the oven than she did -
i.e. the oven shelf., etc.
5. Your stove top is mis calibrated - or you cooked at the wrong
temperature/heat setting.
6. You used a different amount of ingredients that she used.
7. Your ingredients were at a different temperature when you started
cooking than hers were at.
8. being at a different altitude than she is at.
9 You didn't cook for the proper amount of time based on the above
variables.


Any one or more - possibly all - of the above are possible reasons for
what you experienced.