Published March 1, 1996.
While testing frittata recipes, we found that starting the frittata on the stovetop and finishing in the oven set the frittata evenly and prevented it from burning or drying out. We used a nonstick skillet with an ovenproof handle. Conventional skillets required so much oil to prevent sticking that frittatas cooked in them were likely to be greasy. In addition, we found that eggs often cook more evenly in a nonstick pan because they won't cling to the surface in various places.