The frittata should have a round, fluffy form, browned outside, and moist inside without any undercooked sections. Using a nonstick and oven-safe skillet simplifies the cooking process. A seasoned cast-iron skillet is excellent for retaining heat and avoiding sticking. Coated nonstick pans can work but have limitations in oven temperatures, which may affect their performance and safety. Research is necessary to ensure any nonstick pan’s oven safety, especially to avoid releasing fumes when overheated.
When learning how to make a frittata, the goal is a round, fluffy omelet-like disc that is browned on the outside and moist on the inside, with no mangled or underdone parts.
To make things easy on yourself, grab a pan that is both nonstick and oven-safe. A seasoned cast-iron skillet is a top choice for your frittata.
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