Back in the 70s in San Francisco there was a wonderful cafe called Mama's. Her kitchen made the best savory quiche in the world, and I couldn't figure out why it didn't have that liquid oozing out like all the others.

I wasn't a chef then, just an educated "eater."

One of my friends was a waiter at Mama's and I begged him to find out the secret to her recipe. He did and now I'm sharing it with you. After all, a frittata is just a crustless quiche, right? And we love that cheesy, gooeyness.

This is the secret:
Substitute mayonnaise for the milk or cream in the recipe. That's it.

When I make mine, I put the eggs into a blender and add mayo and seasonings to taste, then pour over the cooked ingredients already in the skillet and add the cheese. For a really special treat, try adding crab meat. Oh my!

Call it an omelet, a crustless quiche or a frittata, it's on plan and delish.

Wow...Thanks for that tip! So sub about the same amount? If I made four eggs, roughly how much mayo would you add?

I've become a "cook by the seat of your pants" kinda gal and I don't measure any more so I can't say at the moment.

What I'll do is try it now and measure. Hope I get it right the first time, or I'll be up to my eyeballs in frittata.

That sounds good! I had a frittata at a hotel restaurant over the holiday and it was so dry! It probably had more egg whites than yolks and was cooked with no fat. Ugh. I finally asked for butter to smear on top of it. The waiter looked puzzled as I'd declined the bread that could have come with it. It made it palatable, but yours sounds so much better!

I decided to keep it simple for the experiment to determine the ratio of eggs to mayo. I just did scrambled eggs.

Process was:

In 2 cup measuring cup I broke open 4 Grade AA Large brown cage free eggs. That equalled 3/4 cup of eggs. I then added mayo in the same amount. Blended with seasonings to taste. (I like salty/sweet so a touch of artificial sweetner with the salt and pepper.)

I then melted butter in my skillet and added the mixture and cooked to fluffy.

That seemed to work well.

Bottom line = equal parts egg to mayo.

Thanks for working it out for me. That is a lot of mayo! So sure it is creamy and delicious.

When I make a quiche I use 2 eggs and three egg yolks I only put in 1/4 c. cream (though that is changing soon) and cheese plus filliings like sausage, spinach, bacon .... you get the idea. and it is creamy. I can't have too much egg white (allergic)

You're right. Maybe I'm just making an excuse, but for people who are lactose intolerant, this works well. Also, the dish will probably be okay with half that much mayo.

I've always understood that MAYO = egg + oil + twist of vinegar. ???

In most recipes, you can simply replace "eggs & oil" with mayo.

Yeah, but frittatas don't usually add oil. Sounds like an interesting twist. I will have to try it.

I made this yesterday...excellent recipe, thanks for posting.
Mine was 2 eggs,2 tbsp. of mayo, chopped bacon, chopped green onion, chopped mushrooms, a handful of spinach. I sautéed the veggies and then added the egg mixture with some shredded Gruyere. Thanks again😄

I can't wait to try this.

I've avoided making my own mayo because it seems wasteful - I might use one serving of it and end up throwing the rest away because it just doesn't get used. This sounds like a good way to use up the excess.

I recently tried a frittata in my cast iron pan and I wonder why I never tried it before. It was fantastic and solves the problem of my crappy omelets.

Sometimes the method is what makes a difference. For example, when making my spinach and onion with Swiss (please use real Swiss cheese, not that fake stuff):

Defrost frozen spinach and be sure to squeeze out the excess water. Add along with raw onions to taste into a baking dish. Use a food processor to grate your cheese, add to veggies and mix. Last, but not least, pour the egg and mayo mixture over, using enough to make it moist, but not enough to drown or cover what is already in the baking dish. Then bake.

I only make 1 cup at a time, and though others say fresh doesn't last, I've used mine up to 3-4 weeks. I use white balsamic vinegar for the acid, maybe the vinegar keeps it better?
Make it in a small straight sided jar that goes into right into fridge. No washing but the immersion blender.

How to make 1 cup of Mayo:


http://www.everydaymaven.com/2014/h...ake-mayonnaise/

I'm going to have to try this. It probably isn't as "stiff" as stabilized product, but the recipe gives us control over our ingredients.
Thanks.