Can anyone help me figure out how to make a really tall, fluffy frittata? A cafe in Tahoe that I love called Sugar Pine Cakery makes the most yummy three inch tall frittatas.
I love frittata but can’t figure out how to get it like this. It is almost a souffle…
Thanks @That_Fat_Guy … I make a pretty good thin frittata following pretty much these tips. Any ideas about a tall one?
@elastoplastic looks like beaten egg whites is the trick
https://www.geniuskitchen.com/recipe/fluffy-golden-frittata-70956
Do you finish it under the grill (broil in the US)?
That tends to make mine puff up on the top.
Thanks guys! I will try these methods. For what it is worth, this is kind of what I meant:
This was apparently made in an Instant Pot. I might combine the whipped egg whites and Instant Pot methods and I will post a result! 
My husband makes what I call his mile high omelette. He first whips the egg whites really high and almost stiff, then adds in the yolk s at the end. All veg/meat is cooked prior and the pan is supper hot as he pours the egg mixture more like spoons in then puts the toppings on after it has cooked a bit and finishes it off on broil in the oven a couple of minutes.
