On Wed, 15 Dec 2010 12:58:17 -0800 (PST), "
> wrote:

>I plan to take a frittata to a relatives Christmas party on Saturday.
>Should I mix everything together, and bake at her place (which in the
>past verged on chaos). Should I cook it at home and, then just warm it
>up at her house. It might be about six hours between cooking and
>warmup. The high temps in the area will be around 26 degrees F, so I
>do not think it would spoil. Should I just mix the eggs together, and
>add everything else (cooked sauage, scallions, cheese, and mushrooms)
>when I get there, and then bake.
>
>Thanks
>
>Tom

To me, this is a hard question. Given my 'druthers, I would always
like to serve a fritatta right out fo the pan. Then again, I can't
begin to count the mornings I have eaten cold fritatta with relish
(think morning-after pizza).

Perhaps cook that puppy, chill it, and go to the gathering. Slice the
fritatta thin and serve as an appetizer or snack. If I could, I would
cook it in place and serve warm. But NOT reheated. YMMV.

Alex, thinking quiche-like.