Orange Frittata

• 6 eggs
• 1 tablespoon dry sherry
• 3 tablespoons tomato sauce or 3 tablespoons tomato puree
• coarse salt, to taste
• cayenne pepper, to taste
• 2 tablespoons olive oil
• 2 oranges, preferably navel

1. Lightly beat eggs, sherry, tomato sauce, salt, and cayenne pepper in a bowl.
2. Heat the oil in a small, nonstick, ovenproof skillet.
3. Swirl the oil to coat all sides.
4. Add in egg mixture to the skillet; decrease heat; cook slowly, stirring frequently, until the eggs have formed small curds and the frittata is firm except for the top.
5. To cook the top, place the pan under a hot broiler or in a preheated 400 oven until the frittata browns lightly.
6. Remove pan from broiler or oven; let cool in pan 1-2 minutes; place a plate over the top of pan and invert frittata onto it.
7. Squeeze the juice of 1 orange over frittata; cool to room temperature.
8. Meanwhile, peel the second orange and remove as much of the white pith as possible.
9. Slip a sharp paring knife between the white membrane to release the individual orange segments; garnish cooled frittata by arranging segments around the edge.

eggs, sherry, tomato sauce, salt, cayenne pepper, olive oil, oranges

Taken from www.food.com/recipe/orange-frittata-318354 (may not work)