frittata redux

so i decided i'd retry this frittata thing.  my previous attempt wasn't unsuccessful, but the cleanup wasn't as easy as i had expected.  as i see it, cast iron possibly isn't the best way to cook eggs, the skillet wasn't as well-seasoned as it needed to be, or i hadn't sufficiently greased it up before adding the mixture.  fortunately, i have inherited plenty of other cooking implements.

fancy wrought iron trivet!

ingredients:
6 eggs
3/4 cup milk
shredded cheddar cheese
grated parmesan
bacon pieces
broccoli
texas pete
oregano, paprika, seasoned salt, black pepper, garlic powder

preparation:
this time, i greased a glass pie pan instead of using a cast iron skillet.  and since the pie pan was larger (9 inches in diameter), i made the recipe half again as large as before.  as before, i mixed the eggs, milk, hot sauce, and herbs/spices in a bowl, and then i poured the mixture into the pan.  since the bowl i used was pretty much filled with the eggs, i put the bacon, cheddar, and broccoli pieces in the pan, poured the egg on top, and stirred it all up.  i added some parmesan, cracked black pepper, and paprika on top.

as before, i baked at 350°F, but (presumably because it was a little larger) it took about 29 minutes for the frittata to fully set.

this time, the slices of frittata came out of the pan cleanly.  the only thing that confuses me is how to prevent the bacon and cheese from settling in the bottom of the dish.  surely there is a way to keep the ingredients homogenized!