These instructions are written specifically for those who have stocked their kitchen according to our list of recommended cookware and prep dishes. We are presuming that you have only 2 skillets (large and small), which are stainless steel, and 2 pans (large and small). However, feel free to adjust as described below, if you have more types of cookware at your disposal.
When you use a stainless-steel skillet for frittatas, you will get the best results if you cook the vegetables separately, and start with a clean skillet before adding eggs. Otherwise, the eggs tend to stick and burn. Although we are skeptical about using nonstick skillets, we have to admit that they do come in handy when making a frittata. If you want to use one feel free to cook the vegetables in the skillet, then stir in the egg mixture directly. Just be sure your skillet has an ovenproof handle! (We don’t own a nonstick skillet, and our recipe works beautifully in our stainless steel skillet.)
Because this recipe has too many vegetables to cook in a small skillet, we suggest you simply use your larger saucepan. Any 2-quart or larger saucepan will do, but your small (1-quart) saucepan will not be big enough.
Alternatively, you could cook the vegetables in your large skillet, then thoroughly clean and dry the skillet before continuing to make the frittata in it.