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Spring Stovetop Frittata

Spring Stovetop Frittata

I like to cook, and I love to eat which means that my desire to prepare food is often much smaller than my desire to dine. It results in a repertoire of trusty quick meals that never disappoint.

We made a list of our favorite recipes a few years ago, and when we have no idea what to cook, we consult the list. It contains all the good things, like chorizo and pepper jambalaya, red pesto risotto, Indian dhal,  red coconut curry or warming carrot & red lentil soup. Recently we added this miso ramen soup to the list as well as the frittata I’m going to share with you today.

For a long time, I have been getting ready to make a quiche, and the Easter Sunday was a good enough day to make a quiche. I browsed several websites to get inspiration and an idea what are the quiche ‘musts’. But at the end, the quiche seemed like too much work, and a good frittata was a good enough replacement.

A great thing about a frittata is that it can be easily adjusted to feed as many people as needed. When I was working from home, a frittata was often my quick lunch. I whisked two eggs, poured them into a small pan, garnished them with cheese and vegetables and covered cooked for a few minutes. Meanwhile, I prepared a small salad, and within 10 minutes I had a good, filling lunch. A frittata can as easily be made for 2 or more people, and each part can be garnished differently.

We prepare this frittata on Sunday, and with all the colors, vegetables and eggs it was a nice spring meal.

Spring Frittata

Spring Stovetop Frittata

Servings: 2 – 3


  • 1 tablespoon olive oil
  • 2 green onions (sliced)
  • 5 medium eggs
  • 5 tablespoons grated parmesan cheese
  • 4 or more cherry tomatoes (halved)
  • 2 cm piece of zucchini (thinly sliced)
  • 1/4 cup of soft goat cheese
  • dried basil (or other herbs like oregano or thyme)
  • salt


  1. Wash, slice, and cut the vegetables.
  2. In a larger bowl whisk together the eggs, salt, and dried herbs. Whisk in the parmesan cheese and set aside.
  3. Heat the olive oil in a nonstick pan. Once the oil is hot, add the white parts of green onions and sauté for a couple of minutes.
  4. Pour egg mixture into the pan and evenly distribute teaspoons of the soft cheese, sliced zucchini, and tomatoes on top.
  5. Cover and cook for 6 – 8 minutes on medium heat.
  6. Uncover and let the condensed water evaporate.
  7. Garnish with green parts of the onions, slice into pieces and serve with a simple salad and piece of bread.

Spring Frittata

What are your quick go-to lunches?