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Stovetop Frittata

This frittata is cooked entirely on the stovetop. Many frittata recipes require flipping the entire frittata (a big hassle, really) or transferring the pan to the oven to finish off. This requires neither effort, so anyone can make it with a simple (or cheap) non-stick skillet from the supermarket.

What you need

  1. 4 large eggs
  2. 2-3 tbl water
  3. 1 cup leftover cauliflower
  4. 1 cup cooked spinach (not canned - frozen, thawed, pressed is ok)
  5. 1/2 tsp nutmeg
  6. Fresh minced herb (optional)
  7. Salt & Pepper
  8. 3 tbl Olive Oil

How to make it

  1. Chop the cauliflower and set asideM
  2. Whisk the eggs - add water and whisk until combined
  3. Add nutmeg and vegetables to the eggs
  4. Add 1/2 tsp salt, 1/4 tsp black pepper and herb if using
  5. Heat an 8 or 9 inch non-stick skillet on medium-low heat
  6. Add oil and pour in frittata mixture
  7. Reduce heat slightly to prevent bubbling
  8. Cover with a tight fitting lid or seal with heavy-duty aluminum foil
  9. Cook between Low and Medium-Low heat until top is set - about 25-30 minutes, checking heat from time to time
  10. Remove cover and serve hot

The bottom will brown very slightly and the texture will be soufflé-like. Delicious! Substitute any vegetables you prefer, but keep approximate volume.

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