two questions about frittatas
what ingredient makes the egg rise a bit?
i had a frittata recently that looks like it came out of a square pan instead of a round skillet and it had a edge that looked like it rose above the pan a bit and was browner probably from being broiled closer to the heat.
the other question is if it was in a square pan, would buttering the pan help get the frittata out with minimal damage, or what would you suggest?
thanks in advance