make it so puffy and light without breaking it as they turn it? -- CB, Warwick.

Dear CB: A frittata is like an open-faced omelette. Making it the following way allows you to really fill the top and not have to worry that the eggs may not be set or could be runny. Here are a couple of recipes using local ingredients: *** BERMUDA FRITTATA 6 large eggs 1 cup milk 1 cup cubed, cooked Bermuda potatoes 1 cup Bermuda onion, chopped 1 lb. Portuguese chorico 3 oz. shredded mild cheddar cheese Salt and pepper to taste COOK chorico in 10-inch, non-stick skillet over medium heat. Add onions and potatoes. Saute until onions are soft. Reduce heat to low. Meanwhile, beat eggs and milk until blended. Pour over chorico, potatoes and onion. Cover and cook on a low heat until eggs are set on bottom and edges. Sprinkle with salt, pepper and shredded cheese. If skillet has wooden or plastic handle, cover with foil to prevent handle from burning. Broil frittata 4-5 inches from the element or flame for about 5 minutes or until top is cooked and cheese is melted.

*** BERMUDA BREAKFAST FRITTATA 6 large eggs 1 10-3 oz. can condensed cream of mushroom soup 1 tbsp. oil 8 oz. salted codfish 4 red Bermuda potatoes 1 cup cooked tomato sauce Fresh Bermuda thyme SOAK and cook codfish. Peel and cook potatoes in salted water. Cut and set aside. Beat eggs and soup together in bowl until blended together. Heat oil in 10-inch skillet. When oil is hot, pour in eggs. Cover and cook over low heat until eggs are set on bottom and edges. Eggs may still be a little runny and loose. Add codfish and potatoes. Top with tomato sauce. Sprinkle with Bermuda thyme. If skillet handle is made of wood or plastic, wrap in foil to prevent handle from burning. Broil 4-5 inches from burner for 5 minutes or until top is bubbling. Divide frittata into four servings. Serve with Bermuda banana and avocado.