Although sometimes some of the additional ingredients are cooked in advance, particularly in the case of leftovers, a frittata is generally cooked from beginning to end in the same pan. A frittata pan makes life easy, but it is by no means essential.
A special frittata pan looks like two conventional frying pans, one upturned on top of the other, hinged together at the end opposite the handle. Others have interlocking handles instead of a hinge so that you can use both pans separately. If you’re feeling confident and have a tight grip, there’s no reason why you couldn’t just use two identical ordinary frying pans to flip your frittata. We take no responsibility for slippage should you decide to go this route!
Dedicated frittata pans as described above aren’t actually that easy to find. We have seen some advertised that simply turn out to be a conventional frying pan with a tightly fitting glass lid.
You can of course use an ordinary lidless pan to cook your frittata, using a spatula to help you flip it in the same way as you would flip a pancake. Whatever you choose, your frittata pan should have a heavy base and ideally should be non-stick or well seasoned cast iron.
Some recipes require that a frittata is started in a pan and then finished under the grill or in the oven. In these cases it is essential that the handles of your frittata pan are oven proof and not plastic.