Pie-Plate Frittata

Eggs are my favorite fallback food for August. Unless he's feeling really low (which he was last week) he'll eat them all up, and they're so good for him. But I don't like cooking for him in my nonstick pans (another neurotic mommy taboo of mine), so I've been kind of stuck. In the stainless steel pans the eggs make a big mess unless I use huge quantities of oil, which is my new favored technique. But I can't make a frittata or omelette in a straight-sided pan, so yesterday I used my Pyrex pie plate.

I stuck the plate, with about a teaspoon of butter in it, in the oven, then heated the oven to 350 degrees. While that was heating up I mixed four eggs with about 2 cups of stuff: diced Swiss cheese, diced cooked asparagus and fingerling potatoes, salt and pepper. When the oven was heated, I poured in the egg mixture and cooked it until the center was set, about 25 minutes. August was sleeping when it was done so we ate it at room temperature later. I liked the firm texture, like a Spanish tortilla.