Lisa Marie
New member
Typically, I cook frittatas on the stovetop just until the bottom sets up, then I transfer it to the oven to finish. My problem is, they always come out browner than I'd like (on the top and bottom). I'd prefer them to be light, fluffy, and definitely less brown. Which method of cooking would be best? I was thinking of putting it over low-heat on the stovetop and covering it until it's done. Anyone have any ideas?