Stovetop Frittata
Servings: 4 servings
Calories: 334kcal
This stovetop frittata is packed with asparagus, goat cheese, and fluffy eggs—all cooked to perfection in just 15 minutes. No oven required!
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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
Calories: 334kcal | Carbohydrates: 8g | Protein: 19g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 310mg | Sodium: 609mg | Potassium: 402mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1966IU | Vitamin C: 11mg | Calcium: 213mg | Iron: 4mg
