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!
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.
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
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
- Crack the eggs in a small bowl and add cream and black pepper
- Mix well using a fork or whisk
- Fry mushrooms in butter...
- ...until nice and browned
- Add chopped sun-dried tomatoes & basil and mix well
- Add the egg mixture and mix again
- 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.
- 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
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
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.
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.
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.
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
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...and let me know what you loved about it in the comments.
Stovetop Frittata with Feta Cheese, Mushrooms and Sun-dried TomatoesPrint Rate
- 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
- fresh basil leaves
- 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 cups (metric or US)*
- 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.
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.