I've been trying my hand at various frittata and tortilla (Spanish version) recipes.

The goal is to make something portable that can be carried with me during the workday and doesn't require refrigeration.

I keep coming up with a couple problems -

The exterior tends toward tough and rubbery and the quiche/frittata-whatever-you-want-to-call-it ends up weeping water in the container and making the whole thing soggy - soggy AND rubbery.

All in all - not too appetizing.

I must be doing something wrong.

If anyone has tips, I would greatly appreciate it!

barefoot

Try starting the fritatta on top of the stove, stirring it like an omelette to begin. When it's half done, pop it in a 350F oven until it sets. It should still look soft, but not wet and shiny. As it sits, it will continue to cook. Let it sit for 5 minutes before cutting into it to allow it to settle.

Wet and rubbery eggs are caused by overcooking. If you're putting raw and not cooked ingredients in the fritatta, it will also cause wetness.

Karen