Orange Frittata

Directions

1. 1
   Lightly beat eggs, sherry, tomato sauce, salt, and cayenne pepper in a bowl.
2. 2
   Heat the oil in a small, nonstick, ovenproof skillet.
3. 3
   Swirl the oil to coat all sides.
4. 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. 5
   To cook the top, place the pan under a hot broiler or in a preheated 400 oven until the frittata browns lightly.
6. 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. 7
   Squeeze the juice of 1 orange over frittata; cool to room temperature.
8. 8
   Meanwhile, peel the second orange and remove as much of the white pith as possible.
9. 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.