Stovetop Frittata: Your Cheesy Goodness

Written by Luisa Davis on . Posted in food

Stovetop quiche is a rich, creamy, healthy, cheesy goodness (suddenly hungry, huh?) with eggs as its main ingredient and made only in your skillet without an oven. It’s an easy-to-make meal and I think I hear your kitchen beckoning. A stovetop frittata is your go-to stop for a quick, healthy (or not) snack or whole meal.

Basically, your stovetop frittata is a delicious mix of ingredients prepared only on your stove, great news if your oven is currently handicapped.

Stovetop frittata is a fine way to sate your taste buds and your taste buds are definitely going to agree that it kind of taste better than the frittata you made last week from scratch to finish with your oven. It is the perfect meal for a weeknight or weekend clean out the fridge dinner when you have a lot of random veggies and stuff just sitting in the fridge and you’re not sure what to do with them.

For a complete meal, you can combine with toast, salad or noodles and of course, your favorite drink. To make your frittata without oven, you only need your stove, a spatula, a non-stick skillet, a few random stuff in your fridge as I mentioned earlier and your imagination.

Not too hard, huh?

Here’s a fun fact: did you know that the frittata has its roots in one of your favorite food countries ever – Italy? Now you know.

How Do You Cook a Frittata?

Making a frittata is quite easy and faster to make, even when it is on a stovetop. The meal was once referred to and probably still is, as the Italian version of an omelet. The biggest distinguishing feature between a frittata and an omelet is that a frittata is not folded around ham or cheese or jelly or anything you fold your omelet around.

Another difference is that frittata has a deeper filling than the omelet if you need something thicker, frittatas are totally what you should go for. They also allow for a more fluffier result than omelet does and there are so many combos that go just well with the frittata.

Frittatas are traditionally started on the stove and later finished in the same skillet in the oven, but because I live the simple life -and I want you to- I’m going to give you a step by step run through on how to make frittata on stove, yes! entirely on the stove, without the whole post heating oven ordeal. But before that, let’s take a look at our ingredients. Bear in mind that you do not have to stick with the ingredients listed here. You can mix it up, in fact, you should mix it up. That’s the fun in it. It is like an egg-based variety pizza.

Stovetop Frittata Ingredients

To make your frittata in a pan without your oven, these are the ingredients you should have in handy.

  • 2 tablespoons extra-virgin olive oil.

  • 1/2 pound sliced mushrooms (that should be about 3 cups).
  • 1/4 teaspoon sea salt.
  • 6-8 large eggs.
  • 1/8 teaspoon black pepper (or red pepper if you can’t tolerate black pepper).
  • 1 pound fresh baby spinach or 1 cup frozen spinach (defrosted).
  • 2-4 ounces of feta cheese (crumbled).

What You Should Do Before Cooking

I have just a few of these and they should be taken seriously if you wish to have a smooth flowing cooking adventure.

  1. Chop all your veggies and anything else that needs chopping extra small. Not microscopic, just small enough to blend in well with the eggs. Dice size is a good size.
  2. Beat the eggs with a little salt and add a little water to make it extra fluffy.
  3. Have a hot pad in handy. Just to avoid any burns, your skillet can get really hot and we do not want your hands burnt.

Stovetop Frittata Recipe

Finally, the step by step recipe on how to make frittata on stove, your guide to the amazing stovetop frittata I mentioned earlier. This recipe has been made detailed enough and easy to comprehend.

  1. Heat the olive oil in a non-stick skillet over medium-high heat.
  2. Add the mushrooms and salt. Stir until the mushrooms begin to brown. Try not to get them burnt.
  3. When the mushrooms brown, add the spinach and cook (don’t stop stirring) until it wilts. You can then transfer the contents of your skillet to a plate.
  4. Reduce the heat to medium and add the remaining tablespoon of oil. Then pour in your egg mixture, do not stir. Cook until the edges are set (about 2 minutes).
  5. Distribute the cooked filling in a plate plus the feta cheese around the egg. Then cover with a lid, turn the heat to low and allow the frittata to gently cook. A little patience will help and no checking up on the cooking frittata with a spoon lest you ruin the texture.
  6. Your stovetop frittata is done when the center is completely set. When this happens, the egg will be released from the edges of the skillet.
  7. It’s serving time! Set the lid aside and gently invert the frittata onto a serving plate (please use the hot pad). Be careful so it transfers perfectly. Cut the frittata into wedges and enjoy your meal.

What To Serve With Frittatas

Frittatas can make a great main dish for any meal of the day anytime. However, you can treat a frittata as a side dish in a larger breakfast spread (especially mini-sized frittatas). You can enjoy your frittata with green salads, noodles, salsa, kimchi, breakfast potatoes or hash browns, and toasted whole-grain bread. Your favorite drink can also come along with your frittata.

Recommended Frittata Flavor Combinations

Frittata making doesn’t necessarily have to contain only the ingredients listed above. Most foodies (read: I) who are quite experimental with foods have come to the ultimate realization that frittata makes a more handsome meal when they throw in some few extra ingredients.

Now, this doesn’t mean any ingredient can go, adding an ingredient like butter would definitely be a no-no for me, so you might wanna be extra careful about what else you wish to toss in your frittata.

For flavor and interest, you can throw in scraps of veggies -preferably uncooked for the added nutrients, the more the nutrients, the healthier you get. Bacon or a nibble of smoked salmon from the weekend can also provide your frittata with a good flavor. Nearly anything edible (tread with caution) in the most negligible quantity that you feel your taste buds will be interested in will be fine. The point is, you can toss anything in your frittata, but these right here are some great combos.

  • Broccoli, cheddar and green onion.
  • Cherry tomatoes, zucchini, mozzarella, and basil.
  • Yellow onion, carrot, bell pepper, goat cheese, and chives.

Extra Stovetop Frittata Tips

For your dairy choice, you could use heavy cream, half and whole milk. Sour cream and yogurt will work as well. However, two percent and skimmed milk might turn out too watery. Omitting the dairy altogether results in a frittata that is way too eggy and less creamy. But if you like too eggy and less creamy, then, by all means, ditch the dairy.

  • Pre-cook your vegetables, and use a lot of them unless you are not a fan of vegetables. Vegetables should be tender, seasoned, tasty and cooked before adding the eggs. Raw vegetables give off too much water and won’t be fully cooked by the time the eggs are done. You can pre-cook your vegetables by sautéing, roasting, or steaming them to bring out their best qualities/taste.
  • Cheese is always a good idea. Cheese offers extra flavor and increases the creamy factor. I love to use soft and delicious cheese like feta cheese, there goes the reason it featured on the ingredient list. However, goat cheese, sharp cheddar, and mozzarella are delicious as well. You can divide your cheese into two portions: the larger portion goes directly into the egg mixture while the smaller portion can serve as a topping for the frittata.
  • Don’t overcook your frittata, watch it while it’s on the stove. Cook until the eggs are puffed and crystal clear, and the center of the frittata jiggles just a bit when you give it a gentle shake.

There you have it, your complete go-to guide about everything you need to know about stovetop frittata aka rich, creamy, healthy, cheesy goodness. So if you are super hungry, not so hungry or just feel like tossing stuff in your mouth, just remember that I have right here the perfect recipe on how to make a frittata in a pan.

You should totally try out this recipe right now and tell me how yummy the frittata was. Nothing, absolutely nothing, not even a bad break up should stop you from enjoying this Italian meal and don’t be surprised if you happen to get hooked on them. Happy cooking!

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Luisa Davis

Luisa Davis

Luisa Davis is a frelance writer and foodie based in Portland, California. Though raised on her mother's homestyle Italian cooking, she has spent most of the last five years traveling and immersing herself in other countries' cuisines. Her work have been published in various publications, both online and offline.

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