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This is really nothing more than an egg casserole—a frittata cooked in a large baking pan rather than a round skillet. But unlike a breakfast casserole, which has a thicker structure of bread and needs to sit overnight before it cooks, this is simple, fresh, and takes no more work than a basic frittata.

Cut into squares, a 9x13 pan should feed 8 to 10 people. It does take longer to cook, since you aren't starting it on the stovetop before moving it to the oven.

Here's what to do:
• Sauté vegetables in a large skillet (we used a mixture of onion, slivered asparagus, and mushrooms) just until soft, not fully cooked through.
• Beat a dozen eggs with a generous pour of milk, plus some salt and pepper.
• Spread the cooked vegetables in the bottom of a greased 9x13 baking pan. (We lined ours with parchment paper to make sure the egg wouldn't stick.) Pour over the eggs.
• Dot the entire pan with generous lumps of cheese. Ours was goat cheese.
• Bake at 375 degrees for about 45 minutes, until the top is just set.
• Let cool for a few minutes, then cut into squares and serve.

Next time you have a few more people than a skillet frittata will feed, consider making these squares. We also found that they're great left over.

Related: Tip: Put Leftover Pasta in Your Frittata

(Images: Elizabeth Passarella)