A cast iron skillet works best for this dish as it needs to transfer from the stove into the oven. A little cooking spray will help the frittata to come out clean, and the skillet must be hot before the eggs are added to ensure they don’t stick.
After the frittata has cooled, slip out onto a plate, or place a plate over the top and invert to release it from the skillet.
The photos shown here use a personal sized cast iron pan (typically labeled as a number 5 or 6) and this is an option IF you have enough of them to serve your family and/or guests. However, the recipe is written for one large skillet as that is what most people have. If you do use the smaller cast iron frying pans, you may need to adjust your baking times.