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    Home » Breakfast

    How to Make a Stovetop Frittata with Sun-dried Tomatoes & Feta Cheese

    By Emmeline Kemperyd on July 20, 2021, updated April 18, 2023 - 38 Comments

    Total time: 15 minutes minutes
    Prep time: 5 minutes minutes
    5 from 15 votes
    Jump to Recipe

    This Stovetop Frittata is a quick, easy & delicious breakfast, lunch or dinner. Loaded with flavor from Feta cheese, mushrooms, sun-dried tomatoes & basil it's a perfect meal for 1 or 2 persons. Delicious served both hot and cold!

    frittata in a pan with two glasses of orange juice next to it
    Jump to:
    • Why you will love this recipe
    • What you need to make it
    • How to make it
    • Tips & tricks
    • Recipe FAQ
    • More quick & easy breakfast recipes
    • Recipe
    • Reviews

    This stovetop frittata is one of my favorite weekend brunches. This version has all my go-to flavors: sun-dried tomatoes, Feta cheese, basil... but you can definitely just follow the stovetop frittata method and add other flavors.

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    I like my frittatas open faced, so that's what you'll get with this recipe. For some reason, I feel they taste so much better than when you flip it. You can flip it as well, of course, and it will then cook even quicker.

    Why you will love this recipe

    • It's quick and all done in 15 minutes
    • It's easy to make with just a few simple steps
    • It's loaded with flavorful ingredients - like Feta cheese, mushrooms, sun-dried tomatoes & basil
    • Delicious both hot and cold - so it makes a great prep-ahead grab-and-go breakfast
    • Healthy - with just eggs & good stuff

    What you need to make it

    ingredients for a stovetop frittata with feta cheese, sun-dried tomatoes & mushrooms

    Ingredient notes & substitutions

    • Butter can be swapped for a neutral vegetable oil or olive oil
    • Feta cheese can be swapped for another Feta style white cheese
    • Sun-dried tomatoes: I always use the kind in oil, but you can also use the dry kind. If so, you need to soak them in warm water for up to 2 hours.
    • White button mushrooms can be switched for any type of mushroom you have on hand
    • Cream can be switched for milk or half and half, and dairy free alternatives work just as well. In a pinch, water will also work.
    • Fresh basil can be swapped for dried basil

    How to make it

    collage showing how to make a stovetop frittata
    1. Crack the eggs in a small bowl and add cream and black pepper
    2. Mix well using a fork or whisk
    3. Fry mushrooms in butter...
    4. ...until nice and browned
    collage showing how to make a stovetop frittata
    1. Add chopped sun-dried tomatoes & basil and mix well
    2. Add the egg mixture and mix again
    3. Lower the heat to low and let sit for around 5 minutes. Keep an eye on it so the bottom doesn't burn! If it does, lower the heat.
    4. It's done when the egg on the top has set almost entirely. Top with crumbled Feta cheese, cook another minute, and serve your stovetop frittata topped with fresh basil, and a side of air fryer toast
    close up of a frittata in a pan

    Tips & tricks

    • Make it your own and use what you have - you can vary the flavor of this stovetop frittata in a million ways. Some of my other favorite ingredients to add are: chorizo, Parmesan cheese, fresh tomatoes, zucchini, bell pepper and mozzarella.
    • Don't overcook it - it's best when the egg comes out just done
    • If you're doubling the recipe make it in a larger pan. The trick to cooking an open faced frittata stove top is to make it thin, so it can cook all the way through without flipping.
    • If you're making more than 4 servings cook it in batches or in separate pans, to keep it thin
    • Store leftovers in the fridge in an airtight container or plastic bag for up to 4 days
    • Leftovers are delicious eaten cold
    frittata in a pan with two glasses of orange juice next to it

    Recipe FAQ

    What kind of pan should I use for a stovetop frittata?

    For this recipe we're using a small pan, 8-9 inches (20-25 cm) across. To avoid burning I recommend using a non-stick skillet, but you can also make it in a cast iron skillet or stainless steel skillet.

    What's the difference between an omelet and a frittata?

    The main difference between a frittata and an omelet is that the omelet has all the toppings added on top of it, while the frittata is cooked with all the toppings mixed into the batter. To me, a not-too-big-fan of eggs, this makes all the difference.

    The whole adding-everything-to-the-pan concept of a frittata also makes it a bit thicker than an omelet, which is why it's often either flipped in the pan and finished on the other side or even finished off in the oven.

    What's the difference between a frittata and a quiche?

    The main difference between a frittata and a quiche is that the quiche has a crust. Quiches also often have more dairy in the egg mixture.

    frittata in a pan with two glasses of orange juice next to it

    More quick & easy breakfast recipes

    Love quick & easy breakfast and brunch recipes, like this stovetop frittata? Then you need to check out these other options as well!

    • Savory Scones
    • Menemen (Turkish Style Shakshuka)
    • Greek Egg Muffins
    • Healthy Strawberry Banana Smoothie
    • Chocolate Oatmeal

    Did you love this recipe? Rate it five stars!
    ...and let me know what you loved about it in the comments.

    Recipe

    frittata in a pan, topped with basil

    Stovetop Frittata with Feta Cheese, Mushrooms and Sun-dried Tomatoes

    5 from 15 votes
    Print Rate
    Course: Breakfast
    Cuisine: North American
    Servings: 2
    Calories: 441kcal
    Prep time: 5 minutes mins
    Cook time: 10 minutes mins
    Total time: 15 minutes minutes
    Author: Emmeline Kemperyd
    Prevent your screen from going dark

    Ingredients

    • 1 tablespoon butter
    • 2 white-button mushrooms roughly chopped
    • 2 eggs
    • 1 tablespoon cream or milk or water
    • ⅛ teaspoon black pepper
    • 4 sun-dried tomatoes chopped
    • 5 fresh basil leaves chopped
    • ⅓ cup feta cheese crumbled

    To serve

    • fresh basil leaves
    US Customary - Metric

    Instructions

    • Crack the eggs in a small bowl and add cream and black pepper. Mix well using a fork or whisk.
    • Melt the butter in a small (20-25 cm or 8-9” across) skillet over medium heat. Add the mushrooms and cook for about 2 minutes, until the mushrooms are browned and thoroughly saturated with butter.
    • Add chopped sun-dried tomatoes and basil to the pan, mix well, and then add the egg mixture. Mix again and lower the heat. Let cook for 5 minutes until the egg on top has set. Do not mix during this time.
    • Top with Feta cheese and cook for another minute.
    • Serve topped with fresh basil leaves.

    Equipment (may contain affiliate links)

    • Small skillet (8-9 inches or 20-25 cm across)
    • Measuring spoons*
    • Kitchen knife*
    • Chopping board*
    • Measuring cups (metric or US)*

    Notes

    • Doubling the recipe? Use a larger pan and allow for a few more minutes of cooking time, or even finish it off in the oven.

    Nutrition

    Calories: 441kcal | Carbohydrates: 9g | Protein: 21g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 422mg | Sodium: 811mg | Potassium: 522mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1435IU | Vitamin C: 4mg | Calcium: 296mg | Iron: 2.8mg

    Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.

    Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!

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    About Emmeline Kemperyd

    Emmeline Kemperyd is a writer, food blogger, recipe creator and food photographer and the founder of alwaysusebutter.com. She has more than 20 years of experience creating and simplifying recipes so they taste good, and are quick, easy, and approachable. She is a regular contributor to MSN  and her work has been featured by The Guardian, Well+Good, Vulture, SheKnows, Good Men Project, Daily Kos, The Grio, The Asian Parent, and The Feed Feed, among others.

    Reader Interactions

    Comments

    1. Becca Talbot

      March 05, 2019 at 10:12 am

      5 stars
      OMGeeeee! This recipe sounds delicious! I'd love to give it a whirl sometime, and it seems pretty simple to follow (so even a crap cook like me wouldn't balls it up LOL) x

      Reply
      • Emmeline

        March 06, 2019 at 6:00 pm

        Thank you so much, Becca! It really is quite easy to make so I think you should try it out! 😀

        Reply
    2. Dana Brillante-Peller

      March 04, 2019 at 3:33 pm

      5 stars
      What an interesting combination of flavors. I'm loving the addition of feta cheese.

      Reply
      • Emmeline

        March 06, 2019 at 6:24 pm

        Thank you Dana!

        Reply
    3. Flavia

      March 02, 2019 at 8:51 pm

      Hmm... I wonder if I can make a vegan version of this... BTW, I loved your vegan lentil soup 🙂

      Reply
      • Emmeline

        March 04, 2019 at 1:18 pm

        Oh I'm so happy you liked it! This might be a bit more challenging as it's basiclly just eggs 😉 but sun-dried tomatoes, basil & mushrooms are a winner either way!

        Reply
    4. clare minall

      March 02, 2019 at 4:44 am

      It looks so delicious and it is easy to make as well im sure my kids will love it.

      Reply
      • Emmeline

        March 04, 2019 at 1:19 pm

        Thank you Clare!

        Reply
    5. Lyosha

      March 01, 2019 at 7:47 pm

      5 stars
      looks very delicious! perfect to pack up for a busy day ahead! love it. Feta is ideal for breakfasts

      Reply
      • Emmeline

        March 04, 2019 at 1:19 pm

        Definitely! Feta is ideal for pretty much anything in my book 😉 Thank you Lyosha!

        Reply
    6. Michael

      March 01, 2019 at 6:56 am

      Cheese with tomatoes? Put that in my plate! Definitely delicious

      Reply
      • Emmeline

        March 04, 2019 at 1:20 pm

        Thank you Michael!

        Reply
    7. Megan Kerry

      March 01, 2019 at 3:59 am

      5 stars
      Gorgeous photos as always:) Great call with the fresh basil. Looks divine!

      Reply
      • Emmeline

        March 04, 2019 at 1:20 pm

        Thank you so much, Megan!

        Reply
    8. Erin

      March 01, 2019 at 2:24 am

      This looks so tasty! Now I'm hungry!

      Reply
      • Emmeline

        March 04, 2019 at 2:24 pm

        Thank you Erin! That was what I was going for 😉

        Reply
    9. Melissa

      February 28, 2019 at 10:15 pm

      I don’t usually eat breakfast, but I bet it makes an equally good lunch! 🙂

      Reply
      • Emmeline

        March 04, 2019 at 2:24 pm

        Definitely does! Thank you Melissa!

        Reply
    10. Natalie

      February 28, 2019 at 10:02 pm

      Wow this looks soooo delicious!!! Will definitely have to try!

      Reply
      • Emmeline

        March 04, 2019 at 2:24 pm

        Thank you, Natalie!

        Reply
    11. Arianne P

      February 28, 2019 at 10:00 pm

      5 stars
      This looks fantastic! I’m going to have to try this!

      Reply
      • Emmeline

        March 04, 2019 at 2:24 pm

        Thank you, Arianne!

        Reply
    12. Caitlin Golder

      February 28, 2019 at 5:48 pm

      This looks amazing!! wowowow

      Reply
      • Emmeline

        March 04, 2019 at 2:25 pm

        Thank you, Caitlin!

        Reply
    13. Swathi

      February 22, 2019 at 6:18 am

      5 stars
      Feta and sundried tomatoes are wonderful combo. I like that you add mushroom to frittatta. Perfect breakfast dish. I need to give this one a try as brunch this weekend.

      Reply
      • Emmeline

        February 22, 2019 at 5:17 pm

        My favorite combo for sure! And the mushroom adds so much yummy umami flavor... mm! Thank you for commenting Swathi, let me know if you give it a try!

        Reply
    14. Jo

      February 21, 2019 at 6:29 pm

      5 stars
      That frittata looks absolutely delicious! I'd be happy to have this for breakfast or dinner! Looks amazing!

      Reply
      • Emmeline

        February 22, 2019 at 5:20 pm

        Thank you Jo!

        Reply
    15. Danielle Wolter

      February 21, 2019 at 2:21 pm

      5 stars
      such an awesome idea for breakfast. I love a good frittata!

      Reply
      • Emmeline

        February 22, 2019 at 5:20 pm

        Thank you Danielle! Same here!

        Reply
    16. Cheese Curd In Paradise

      February 21, 2019 at 1:28 am

      5 stars
      This would be my perfect breakfast! I am loving all the delicious feta cheese on top of the frittata! I can't wait to give this recipe a try.

      Reply
      • Emmeline

        February 22, 2019 at 5:24 pm

        Well a truck load of feta cheese makes anything delicious, right?! Thanks for commenting!

        Reply
    17. Pavani

      February 16, 2019 at 3:30 pm

      5 stars
      Your frittata has all of my favorite ingredients - mushrooms, sundried tomatoes and feta cheese. This could be a yummy breakfast or even a delicious dinner 🙂

      Reply
      • Emmeline

        February 17, 2019 at 2:28 pm

        All of my favorites as well 😉 Yeah works so well for both! Thanks for commenting Pavani!

        Reply
    18. Gene

      February 16, 2019 at 8:17 am

      Yum and Keto friendly! Awesome

      Reply
      • Emmeline

        February 17, 2019 at 2:28 pm

        Thank you Gene!

        Reply
    19. Mahy Elamin

      February 15, 2019 at 9:54 pm

      5 stars
      Wow, this looks WONDERFUL! I think I need to go to the store – all of a sudden I’m starving.

      Reply
      • Emmeline

        February 17, 2019 at 2:29 pm

        Thank you Mahy! That's the best review there is! 😉

        Reply
    5 from 15 votes (4 ratings without comment)

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