Another “make do” dinner tonight. Frittata with red onions, garlic, mushrooms, tomatoes, and a little parmigiano-reggiano. I let it partially set on the stovetop and then browned it up just a bit under the broiler. Garnished with fresh basil; served with our usual salad and some bread.
The pan is one of my oldest, made by Commercial Aluminum Cookware in Toledo, OH. The company later changed its name to Calphalon. The pan is anodized aluminum and not non-stick, but I will tell you that after a little flick of the wrist, the frittata slid right out.