How do I double this frittata recipe to serve 8?

This frittata looks great! Could this recipe be doubled and baked in a 9X13 glass pan?



Melina H. November 8, 2022
Having not done it yet myself, I think it absolutely can be doubled. You will know that the frittata is ready when it is puffy and burnished golden, with a bit of "crust" around the edges. I agree with Antonia to be careful about the pyrex - the ingredients won't be totally cold (the roasted elements will be warm or room temp, for example), but it's a good thing to be mindful of. A metal roasting pan, or a gratin dish, are an easy "yes"!
AntoniaJames November 7, 2022
If you have an oval gratin dish or similar baking dish, you could test to see what volume it holds and use that. I made this recipe as drafted in a rather shallow vintage Le Creuset enameled cast iron gratin dish and it turned out beautifully.

I am confident that a double batch would work just as well in a larger oval baking dish. Just make sure that it is not too deep, as that will affect the cook time.

Also, I'd probably avoid using Pyrex-type dish, because if you pou cold ingredients into the heated dish, it will shatter. I'd opt for porcelain, ceramic, enameled cast iron, any other shatter-proof option. ;o)
Nancy November 7, 2022
From a look at the ingredient list, the volume of the original recipe is just over
5c and double that would be estimated 11 cups
But a 9x13 pan holds 14 cups, so the double frittata might be a bit thin in that size pan, and cook up drier than normal.
Options to help you include mixing up the raw batter in a bowl whose capacity you know, say 3 quarts, and see how it measures up.
And/or use one of the many baking pan volume charts to find a pan that can hold 11c capacity.
Possible choices, for example, a 10" Bundt or spring form pan, a 9" tube pan, 10" round or square baking pan.

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