3) Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes.
4) Remove the cover, scatter the remaining 1 tbsp of cheese over the surface. Run the frittata under the grill until the top sets and browns slightly, about 1 minute. Set aside for about 5 minutes before unmolding.
5) Slip the frittata out of the pan onto a cutting board, cut into wedges. Serve warm or room temperature.
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