I'm sending out a frittata SOS. . . the last two times I've made a frittata, it's been a disaster. Even my boyfriend, who I caught last night eating crumbs from the tablecloth between courses at a restaurant, has refused to finish them. I mixed 6 eggs, a bit of cream, and a good shake of parmesan with dried herbs and set the mixture on the stovetop. I also shaved in strips of gruyere while it set. Then I baked it at 350 for maybe 10 or 15 minutes. The thing emerged flat, rubbery, and wholly unappetizing. This is especially upsetting because I cooked my previous successful fluffy delicious frittatas without overmuch deliberation or concern for baking time, and they were great. Advice? By the way, I have recently prepared several other familiar classics and they've been flops too - a bolognese lasagna that was kind of nasty, a weird cauliflower puree. I seem to have lost my touch. Will it come back?