This stovetop frittata is the 15-minute miracle meal you need. It’s fluffy, cheesy, and packed with fresh veggies—all made in one pan with zero fuss. Whether you’re serving it for brunch or a last-minute dinner, it’s proof that simple ingredients can make something seriously good.
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Creamy, fluffy, foolproof, no-oven frittata.
I started making frittatas as a way to use up leftovers—half a bunch of herbs, a handful of wilting spinach, that last bit of cheese in the fridge. But somewhere along the way, I realized this wasn’t just a clean-out-the-fridge meal. It was a creamy, custardy, cheese-laced masterpiece that could hold its own at brunch, dinner, or straight from the pan at midnight.
This stovetop version keeps it fresh with asparagus, onions, and melty cheese, all cooked low and slow for that perfect, just-set texture. And the best part? No oven required. Just one pan, 15 minutes, and a dish that looks fancy but couldn’t be easier to pull off.
📋 Ingredients and notes
This asparagus frittata is quick is simple to make. Grab asparagus, onions, and garlic. Crack six eggs, drizzle in some olive oil or butter, add heavy cream and seasonings, and toss in a mix of goat cheese and vegetarian parmesan for that creamy, savory bite. Don’t forget a sprinkle of fresh herbs on top to finish it off!
Shruthi’s Top Tip
A well-seasoned cast iron is key to an easy release. If your pan isn’t properly seasoned, the eggs will stick and make flipping (or serving) a nightmare.
- Since the frittata finishes cooking with the eggs, you want the veggies to be just tender before adding them to the eggs. Overcooking leads to a mushy texture.
- The more you whisk, the more air you incorporate, leading to a fluffier texture. Aim for at least 30 seconds of whisking to break up the yolks completely and create a smooth mixture.
- Cooking on low heat prevents the bottom from burning before the top sets. Resist the urge to crank up the heat—patience leads to creamy, custardy eggs.
- Covering the pan gently steams the eggs, cooking them evenly from top to bottom without the need for an oven. If you don’t have a lid, a baking sheet or foil works in a pinch.
Variations & Substitutions
- Veggies. You can easily customize this, but think about water content first. Spinach, mushrooms, and tomatoes release moisture, which can make the eggs watery. Sauté them first to remove excess liquid before adding them to the eggs. You can also add bell peppers, broccoli, or zucchini.
- Heavy cream. Swap coconut milk or a splash of almond milk for the cream, and use dairy-free cheese or nutritional yeast for extra flavor.
- Cheese. Feta is tangy, goat cheese is creamy, Parmesan is sharp, and Gruyère is nutty. You can even mix two types for more depth.
- Fresh herbs. Use fresh herbs that are available to you. I like dill, parsley, green onions, or chives.
- For a spicy kick, add Dijon mustard or hot sauce to the egg mixture.
📖 How to make stovetop frittata
Step 1:
Heat a large (10-inch) nonstick or well-seasoned cast-iron skillet over medium heat. Add the olive oil or butter and let it heat until it shimmers.
Step 2:
Add the sliced onion and sauté for 3-4 minutes until softened and lightly golden.
Step 3:
Stir in the asparagus and cook for another 3-4 minutes, or until it begins to soften but still has a slight bite. Add the garlic and cook for an additional 30 seconds, just until fragrant.
Step 4:
Meanwhile, whisk together the eggs, heavy cream, Parmesan cheese, salt, pepper, and smoked paprika (if using) in a medium bowl. Ensure the mixture is well-combined.
Step 5:
Reduce the heat to low and spread the asparagus and onion mixture evenly in the pan. Pour the egg mixture over the vegetables, tilting the pan gently to ensure the eggs are evenly distributed. Sprinkle the crumbled feta or goat cheese over the top.
Step 6:
Cover the skillet with a lid and cook over low heat for 8-10 minutes, or until the eggs are mostly set but the top is still slightly runny. The eggs should be just set in the center but still slightly jiggly. It will continue cooking from residual heat even after you remove it from the stove.
Step 7:
For a golden finish, carefully run a spatula around the edges to loosen the frittata, then slide it onto a plate or cutting board. Garnish stovetop frittata with the fresh herbs before slicing and serving.
🍴 How to serve frittata
This frittata is hearty and filling on its own, but if you’re looking to turn your breakfast or brunch into a feast, you’ve got options! Serve it with a crisp side salad—roasted beet or mango avocado are always a win. For something more satisfying, go for a buttery muffin, Italian toast, hash browns, or crispy smashed potatoes on the side.
🍴Storage and reheating suggestions
Store leftover frittata in an airtight container in the fridge for up to 4 days. Serve them chilled or warm up individual slices in the microwave. I don’t suggest freezing them (they get really gummy).
To make it ahead, make the egg mixture, then store it in the fridge up to one day in advance. Pour it into a skillet to cook fresh when you need them.
🍴 Other egg dishes you’ll love
If you like this recipe, check out my other egg recipes:
Scrambled Eggs with Goat Cheese
How to Make Microwave Hard Boiled Eggs
Avocado Deviled Eggs
Moroccan Shakshuka
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Stovetop Frittata
Ingredients
- 2 tablespoons olive oil, or unsalted butter
- 1 small onion, thinly sliced
- 1 bunch asparagus, about 1 pound, trimmed and cut into 1-inch pieces
- 1 clove garlic, minced
- 6 large eggs
- ¼ cup heavy cream, or whole milk for a lighter version
- ⅓ cup Parmesan cheese, grated
- ⅓ cup goat cheese, crumbled
- ½ teaspoon salt
- ¼ teaspoon black pepper, freshly ground
- ¼ teaspoon smoked paprika, optional, for depth
- 2 tablespoons fresh herbs, such as dill, parsley, or chives, chopped
Instructions
- Heat a large (10-inch) nonstick or well-seasoned cast-iron skillet over medium heat. Add olive oil or butter and let it heat until shimmering.
- Add onion and sauté 3-4 minutes until softened and lightly golden.
- Add asparagus and cook another 3-4 minutes until it begins to soften but still has a slight bite. Add garlic and cook 30 seconds until fragrant.
- Meanwhile, whisk together eggs, heavy cream, Parmesan, salt, pepper, and smoked paprika (if using) in a medium bowl until well combined.
- Reduce heat to low. Spread asparagus and onion mixture evenly in pan. Pour egg mixture over vegetables, tilting pan gently to distribute evenly.
- Sprinkle crumbled goat cheese over top.
- Cover skillet with lid and cook over low heat 8-10 minutes until eggs are mostly set but top is still slightly jiggly. Frittata will continue cooking from residual heat after you remove it from stove.
- Run a spatula around edges to loosen frittata, then slide onto a plate or cutting board. Garnish with fresh herbs before slicing and serving.
Notes
- Keep heat low during step 7—high heat makes rubbery eggs
- Lid is essential for cooking top without flipping
- Frittata should be slightly jiggly when removed from heat; it sets as it rests
- Use well-seasoned or nonstick pan to prevent sticking
- Easy variations: Add sautéed mushrooms, roasted red peppers, or spinach; you can also swap goat cheese for Gruyère, sharp cheddar, or fontina or use feta instead of goat cheese for tangier flavor!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Note: This recipe was originally published on January 4, 2020. It was updated on May 18, 2021 with additional tips and tricks, and both stovetop and oven-baked methods.
Hello, I haven’t made it yet. But what vegetable/s would you recommend instead of asparagus? It looks terrific!
You can also use zucchini and spinach!