Served for breakfast, lunch or dinner, frittata is Italy's version of an omelet—the difference being that the ingredients are cooked into the eggs rather instead of added to the eggs once they're cooked (in this regard, a frittata is not unlike a crustless quiche). Although eggs make a great base for holding fillings such as asparagus, ham, and cheese, the problem arises when a frittata is loaded up with ingredients. Cooking the eggs perfectly—so that the interior of the frittata is moist and tender but the exterior is only golden brown (not scorched)—can be very tricky. In this online cooking class, you will learn how to make a foolproof vegetable frittata.