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.