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Stovetop Frittata Without an Oven

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This Stovetop Frittata Without an Oven is so easy to prepare and a favorite at home. It’s easy and versatile and you can basically use anything.

Frittata is an egg-based Italian dish similar to an omelet or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The word frittata is Italian and roughly translates to “fried”

Stovetop Frittata Without an Oven

Stovetop Frittata Without an Oven

an image of a Frittata in a pan and topped with crumbled fetta made on the stove w

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5 from 1 review

This Stovetop Frittata Without an Oven is so easy to prepare and a favorite at home. It’s easy and versatile and you can basically use anything.

  • Author: EsmeSalon
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Moderate
  • Cuisine: Italian


Units Scale
  • 35 g garlic butter
  • 7 eggs beaten
  • 170g thick cream – 1 small tin
  • 125ml milk
  • 125 ml mashed potato (left over from a previous meal
  • Salt to taste
  • Pepper to taste
  • 1 cup grated cheese
  • 250 ml pulled pork (leftover from a previous meal
  • 85 g fresh shredded baby spinach. (I only used 85g this time but will use the entire container of 140g next time)
  • 140 g (1/2 large medium) coarsely chopped onions
  • 25 ml fine-crumbled fetta cheese


  1. Melt the garlic butter in a 12” / 30 cm diameter pan.
  2. Stir-fry the spinach until wilted.
  3. Remove and chop fine and return the liquid back to the pan.
  4. Stir-fry the onions in the spinach liquid until glossy.
  5. Whisk the eggs with a regular hand wire whisk for a minute or two until slightly frothy.
  6. Add the salt, pepper, and mashed potato (leftover from the previous meal) and mix through.
  7. Add milk and cream and be sure to whisk some more as dairy, like milk and cream, is a vital part of any frittata.
  8. It’s the dairy that gives the frittata a nice creamy, fluffy texture. Without it, your frittata will be flat and dense.
  9. If you have any left-over liquid, you need to remove it from the pan and discard it, or else it will make the frittata watery.
  10. Add the pulled pork to the pan and then pour the egg/milk and cream mixture over everything and cook on the stovetop.
  11. Sprinkle with half the grated cheese.
  12. It’s imperative to keep the heat at no more than medium-low.
  13. I had it on #4 (halfway mark).
  14. Place a lid on the pan and let it cook until 80-90% set.
  15. Use a spatula to loosen the edges.
  16. Too much time on the stovetop, or too high a flame, and the frittata will easily get too much color or burn on the bottom.
  17. By the time I had it to 80-90% set point, I placed a large enough plate to cover the pan, then gently tipped it over onto the plate, and ever so slowly moved the entire frittata back into the pan to bake the bottom.
  18. Add the remaining cheese and fine crumbled fetta cheese and replace the lid for 1 minute or two just to melt the fetta serve with a side salad or enjoy it while still warm.
  19. No actual recipe was used, I used my imagination and whatever I had on hand, leftovers from a previous meal, and typical for us to do on a Sunday evening to clean out the fridge for the new week.

Flipping the eggs requires a plate and some confidence. Place the plate face-down on top of the skillet, and flip the two, so that the frittata falls onto the plate. When you remove the skillet, you’ll see the browned underside of the frittata.



  • Serving Size: 1 slice
  • Calories: 479
  • Sugar: 12.5 g
  • Sodium: 1224.1 mg
  • Fat: 31.9 g
  • Carbohydrates: 22.5 g
  • Fiber: 2.2 g
  • Protein: 26 g
  • Cholesterol: 348.3 mg

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an image of a Frittata plated and topped with crumbled fetta and grated cheese made on the stove
Stovetop Frittata Without an Oven

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8 thoughts on “Stovetop Frittata Without an Oven”

  1. This looks delicious! I love quiche, stratas, frittatas, etc. They are so easy to customize too and work so well with so many different vegetables and cheeses.

    • Hi there Joanne, I totally agree with you, this is one of those very easy, versatile and most delicious treats to make and modify to your own taste and what you have available at that very moment. Enjoy it and thanks for popping in here.

    • Thank you so very much for popping in Carol. I appreciate your time and commenting here. We love an easy and quick breakfast and this works for us. Hope you will try it and also enjoy it.


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