There are 2 ways to make a breakfast frittata.
Prep in advance: One way is to make and prep all the ingredients the night before and then place into a greased oven proof dish and put in fridge overnight, covered in saran wrap. In morning, take out dish from refrigerator about 45 minutes in advance to allow to come to room temperature while preheating oven to and bake at 350 degrees F ( 176 C) for about 45-1 hour until knife comes out clean. (Allowing the dish to come to room temperature prevents the dish from breaking due to the temperature difference between cold dish and hot oven)
Prep and cook the day of: Prep all of your items and put in an iron skillet and cook on top of stove until just starts to set then transfer to 350 degrees F ( 176 C) over for about 45- 50 minutes or until knife comes out clean.
I will demonstrating the prep and cook the day of option as the iron skillet has a nice rustic presentation and makes a nice crispy crust and soft and fluffy egg inside.