This classic Italian style egg dish is a perfect way to serve eggs for a crowd. Most frittata recipes require at least some amount of time in an oven. Not an option for us! There are a handful of stove-top only recipes that could work, but they all require a high-stakes flip midway through the […]
This classic Italian style egg dish is a perfect way to serve eggs for a crowd.
Most frittata recipes require at least some amount of time in an oven. Not an option for us! There are a handful of stove-top only recipes that could work, but they all require a high-stakes flip midway through the cooking process. We tried a few of them, it didn’t go so well. And we wouldn’t want to ruin anybody’s weekend by suggesting it.
We did, however, find a third way: a no-oven, no-flip, frittata. The trick here is to cook all your ingredients on super low heat and cover with a lid or plate. The low heat cooks the eggs from the bottom, while the trapped steam cooks the eggs from the top. We actually found the classic enamel steel plates are perfect for this application because they conduct a lot of heat from the pan and radiate it back down.
The whole process can take a little bit (roughly 10-15 minutes depending on the size of your skillet and burner), but it’s all inactive time. So pour yourself another cup of coffee and enjoy the morning. Once the time is up, carefully remove the plate with something heat resistant. A big puff of steam should release and reveal moist, yet perfectly set eggs.
So if you want to make a frittata for your friends—without an oven or risky flips—this simplified version is a solid choice.
Makes 2 servings (20 minutes of preparation)
Crack 4 eggs into a bowl and beat with a fork or whisk until scrambled. Season with 1/2 teaspoon salt & freshly cracked pepper. Add the spinach to the eggs and fold to incorporate.
Coat the bottom of an 8” non-stick skillet with a tablespoon of oil. Add the eggs & spinach, then top with the chopped sun-dried tomatoes and goat cheese.
Cook, covered with a lid, plate, or foil for 10-15 minutes on medium-low heat.
Remove the skillet from the heat and turn the frittata out onto a cutting board (you may want to use a spatula to help release the frittata from the sides of the skillet). Cut into 4 slices and serve.