Contrarily, even the baking method begins with a pan. Start with some olive or coconut oil, and toss in a bunch of yummy stuff you want cooked. In this pan, I used onions, zucchini, mushrooms, collard greens, and garlic. Bacon or sausage would probably be pretty awesome.
Preheat the oven to 350.
(I like to cut up a baked potato across the bottom of the dish for a sort of simple crust.)
Spread the contents of the pan across the (potatoed) dish.
Beat 6-12 eggs along with 3/4-1 1/2 cups milk and a generous amount of salt and pepper.
Add any fresh ingredients. Incidentally, I discovered that if you put tomatoes in your compost pile last year, you'll be magically discovering tomatoes all over the place this year.
Pour the eggs over everything in the dish, cover with cheese, and pop the frittata in the oven. Baking time is anywhere from a half an hour to an hour and a half, depending on the amount in the pan and the heat of the oven. Time to rush around madly trying to get the rest of the house ready for dinner....
We were too busy eating to take pictures of the results, but your frittata should come out of the oven light and fluffy and delicious!