You don’t absolutely need to flip a frittata—it’s fine to just finish it in the oven. But a flipped frittata gets nicely browned on both sides, and it tends to be slightly taller and lighter than an unflipped one. Flipping a frittata can be far too stressful if you try to conquer it with a spatula. One easier way is to invert a plate over the pan, flip the frittata onto the plate, and then slip it back into the pan.
An even easier way is with Calphalon’s frittata pan set. When it’s flipping time, you hold the two interlocking helper handles together with one hand, and the main handles together with the other. Then it’s ready-set-flip, and the job is done. Better yet, when you’re not making a frittata, one pan solos as a 10-inch skillet, and the other is a crêpe pan.
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