Based on feedback, I offer you a frittata that uses what you will see at this season’s farmers’ market.
Here’s the moment of truth at which I have failed about 90% of the time. Theoretically, you are supposed to be able to “slip” the nascent frittata out of the pan unto a dinner plate, then turn the pan upside down over the plate/frittata, and flip it over so the skillet can be returned to finish cooking what used to be the top.
Commonly, the frittata seems to stick enough to preclude this step.
As an alternative, you can finish it in a 425-degree oven, cover it near the end of cooking time, or give up and scramble the whole thing.
Either way, it tastes really good. I hope you enjoy it.