Stovetop/Oven Frittata in Tri-Ply Stainless Steel

I'm trying to add a frittata to my weekly repertoire-- with stainless steel, tri-ply pans. After cooking with a set of stainless steel (tri-ply, Calphalon) pans for a month now I know that the pans need to be pre-heated for a few minutes before introducing ingredients to the pans and require a sufficient amount of oil to prevent sticking.

However, I'm curious whether any fellow Chowhounders have any advice or tips on cooking frittatas (or other similar, egg-based dishes) in stainless steel pans to minimalize sticking, particularly when starting a frittata on the stove top and finishing it in the oven.

Many thanks in advance for any tips or advice.