A frittata shares many characteristics with the elegantly simple scrambled egg, but there are two important differences: the frittata typically features larger curds, and it is finished in the oven instead of the pan. The key: light, puffy egg. To accomplish this, make sure your oven is good an hot when you slide the frittata in. It also helps to incorporate as much air as possible into the eggs when you're whipping them up.
A true Californian at heart, CJ is a private chef who has worked for the likes of author and columnist Arianna Huffington and the Marciano Family of the Guess Corporation. An ex-volleyball player standing at 6'8" -- it seems everyone looks up to him. CJ is motivated to live life to the fullest having overcome testicular cancer. He has a competitive spirit and the utmost confidence in his culinary skills.