The title says it all - I made another great two frittatas using another Cook's Illustrated recipe. My modifications included using oat milk instead of whole milk, no mint, no lemon zest, and slightly less lemon juice. I also used a larger pan, resulting in a thinner frittata. I also substituted broccoli for asparagus in the last frittata (pictured below).
The result was still excellent - creamy and tangy from the goat cheese, fresh and crisp textures from the vegetable pieces, and a smoothness from the buoyant egg base. Yum!