There is no right or wrong way to cook a frittata; rather, use whichever method suits you best.
Some of our recipes are cooked over a low heat on the hob using an oven-proof frying pan, then transferred to a 200˚C/180˚C fan/gas mark 6 oven for the frittatas to set. To check, cut a small slit in the centre of the frittata. If raw egg runs into the cut, bake the frittata for another few minutes.
If you don’t have an oven-proof frying pan, you can lightly grease a round baking dish with oil or butter and transfer the mixture to that once the eggs have been added, then bake.
If you prefer, you can cook the frittata over a low heat on the hob for 8-10 minutes, then move the pan under a preheated grill for 3-4 minutes until the eggs are set. This results in a golden, puffed, slightly crispy top.