Leftover roasted potatoes, Italian sausage discovered in the freezer, a shallot, grated Romano cheese, oregano, salt, pepper AND a fairly new non-stick Calphalon pan
Adds up to a frittata
This was my first attempt at a frittata. While I frequently used a non-stick electric skillet, I did not have a non-stick pan for the stove. Until I tried the Calphalon Unison non-stick pan (slide version). So far, I am impressed. And today the pan went from stovetop to broiler and delivered up a scrumptious dish.
For my technique, I consulted Marcella Hazan and her Essentials of Classic Italian Cooking. She never fails me.