Have a bunch of chard and mushrooms in my fridge right now that I thought would be good in a frittata (with a potato base). My fridge at the moment is surprisingly well stocked with leftovers but I'm afraid to wait too long to cook these veggies.
Could I throw them in a frittata and freeze until a later date? I've googled and keep finding mixed results. Any tips on freezing and reheating? Also, which type of cooking vessel would be most well suited for this application? 9x13 pan, mini muffin tins, something else?