31.   Stir for a minute and add a heaping pint of stemmed cherry tomatoes and cook, shaking the pan, three or four minutes.

32.   Take a fork and, with the tines parallel to the pan bottom, swirl the egg mixture in one direction while shaking the pan in the opposite direction.

33.   The batter will be heavy, so shake the pan to level the cake and eliminate any air bubbles before baking.

34.   Then shake the pan a little and using the spatula, fold another quarter, pressing down with the spatula.

35.   They want to get in there and shake those pans.

36.   Toast, shaking the pan often, until the crumbs are golden brown.

37.   Using oven mitts, caramelize the sugar by shaking the pan occasionally until the sugar is melted and has turned a light golden brown.

38.   When steam escapes from the top, shake pan once or twice and turn heat to medium.

39.   Working with the fork in one hand, shake the pan continuously to prevent the frittata from sticking.