>
>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.

Reaonable thoughts, but none seem applicable to my situation...I know my way
around a kitchen & think the recipe was either incorrectly transcribed to the
FoodTV website or just a dud.

Ended up doing a third frittata with blanched fresh asparagus & gruyere...all
three turned out beautifully & went over like gangbusters with the Easter
Brunch bunch. Made them last night, wrapped 'em in parchment paper and served
them up this morning sliced in wedges over an herb salad mix from Trader Joe's
lightly dressed with my version of a dijon vinagrette. Even the kids scarfed
'em up - which I considered the ultimate compliment considering each of the
little ones was hauling around a basket filled with about 12 pounds of
chocolate easter eggs. The weather was fabulous & we served in the garden
where the lavender is in full bloom and the first of the roses have popped. A
grand day - good food & good company...it doesn't get any better...
Thanks to all for your suggestions & Happy Easter!
NT