Stovetop Frittata Recipe

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Stovetop Frittata

Contributed by: Melinda

I recently had a friend explain how he had to go out and purchase a new pot because he wanted to try a recipe that required transferring the cooking vessel to the oven. This frittata is cooked entirely on the stovetop.

Many frittata recipes require flipping the entire frittata (a big hassel, 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.

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

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

The bottom will brown very slightly and the texture will be souffle-like. Delicious!

Substitute any vegetables you prefer, but keep approximate volume.

Questions about this recipe?

Breakfast & Brunch Recipes

Stovetop Frittata