Quote Originally Posted by Owlie View Post
What size baking pan do you use? Maybe I ended up with relatively small eggs, but the volume looked pretty small for one of the bigger pans. I think a 9"x9" might work a little better, but all I have are 9"x13". (Three of them. How, I don't know.)

It is out of the oven, and 1/6 of it has been eaten. I used just under a pound of beef chorizo and 10 eggs. (Apparently the oatmeal recipe needed two. Oops.) I was going to use some baby spinach, but it was a little too far gone for my comfort, so I used a few large handfuls of spring mix, along with some basil, S&P, and chili powder. Other than baked lettuce being sort of weird, it's really good! I might try a variation using something like kielbasa, with garlic, sage and a bit of red pepper as seasonings, and a mixture of kale and spinach as greens. Thanks, Catrin!
It won't fill the pan to the top, and by all means, experiment away with different veggies, spices, whatever you like. Nothing wrong with increasing the volume of the veggies This recipe is about as versatile as they come! I need to replace my oven-proof skillet so I can actually start this on the stove-top and transfer to the oven like a true frittata. The recipe WILL fill a full-sized skillet - I've resisted buying a smaller baking dish but I need to either do that or break down and find a skillet. I would LIKE to find an enamel lined cast iron skillet that perhaps won't stick as badly as unlined cast iron.