Hey group,

I just joined because I'm on a quest to eat better, both in terms of
health and taste. For the past 6 years I've been eating out every
meal, which isn't terribly healthy but makes it hard to back to my
home-eating dietary staples of cereal and peanut butter + jelly

I've been checking out some recipes and today I tried to make a
spinach, feta, parmesian, and tomato frittata with less success than I
hoped. The tomatoes just fell apart and it was generally too gooey.
I'm wondering if either or the following 2 factors could play a part in
this. 1) I fried the tomatoes in corn oil because I didn't have any
olive oil (then the egg mixture was poured on top of this) 2) My
skillet was larger than what was called for, which I would imagine
would make it cook FASTER if anything.

What is the general rule of thumb for when to use what oil and what
will happen if I use the wrong one? There's probably a link out there
that can tell me but I unsuccessfully googled. Any help would be
appreciated. Thanks!!

Ryan