Lightly beat the eggs with the tablespoon of sugar,
the cream, and the vanilla extract. Drain the fruit cocktail and mince
the pieces, then stir them into the egg mixture. Heat a pat of butter
in a skillet and add a quarter of the egg mixture; cook it until the
bottom firms up, then flip it (cover the skillet with a lid, flip
the entire skillet while pressing the lid against it so the frittata
comes to rest on the lid, and then slide the upended frittata back
into the skillet) and cook a few minutes more, then roll the frittata
up and put it on a serving dish. Sponsored Links
Repeat the procedure three more times, dust the frittate with the
confectioner's sugar, and serve.
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