Try starting the fritatta on top of the stove, stirring it like an omelette to begin. When it's half done, pop it in a 350F oven until it sets. It should still look soft, but not wet and shiny. As it sits, it will continue to cook. Let it sit for 5 minutes before cutting into it to allow it to settle.

Wet and rubbery eggs are caused by overcooking. If you're putting raw and not cooked ingredients in the fritatta, it will also cause wetness.

Karen