I think I want to make it in a 9x9 baking dish, also. Finding some interesting recipes but strangely, they all have cottage cheese, which I don't have in the fridge right now. - Laura Norvig

For a frittata you don't really need cheese, but a little of Parmesan. For a very tasty italian frittata you only need whole eggs, onions, olive oil, salt and pepper (and Parmesan if you have it) - Niki Costantini

and if you whip the white of the egg as if you were doing whipped cream and then slowly incorporate the red (and the rest of the ingredients) the resulting frittata will feel lighter - Andre

but typically you make the frittata on the stove top, right? And then just brown top in the oven? I like the crustless quiche idea because I can pop it in the oven and forget about it. Lazy today. OTOH, a frittata hangs together better as leftovers, doesn't it? - Laura Norvig

I just cook it on the stove top, no step in the oven for me. And yep, frittata is great as leftover, that is how it used to be consumed (carried out and eat cold at work, basically) - Andre

Yes, frittata is usually made on the cooker, you don't really need to pass it in the oven to brown it on top, you just need a large pan and flip it over when it's done on the lower side. Try not to cook it too much, it has to be still a little creamy in the centre. And definitely yes, a frittata hangs together much better as a leftovers. - Niki Costantini

The main difference is that a quiche is made from egg custard, whereas a fritatta is usually just egg, without the 3-4 eggs/quart milk. - Mr. Gunn