The time for frittatas is always
for our frittatas—emphasis on the well-seasoned, which combats crusty-egg-on-the-side-of-the-pan syndrome. Whatever oven-safe pan you choose, be aware of how well it conducts heat. Because it retains heat well, a heavy pan like a cast-iron will continue to cook your frittata after you remove it from the oven. Pull it from the oven before it's completely finished. Does size matter? Sort of. A 12-egg'er should ideally be cooked in a 10-inch pan. Scale down for smaller frittata.
But if you're starting from scratch, it's best to fully cook any addition that might release moisture into the eggs—mushrooms, tomatoes, and summer squash or zucchini are common "wet" culprits than can water down your eggs. Sauté them separately. This also holds true for aromatics, like onions, and sturdy veggies, like raw potatoes.
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