I Made A Stovetop Frittata For The First Time

So I was scouring the internet one day to find cooking ideas with the ingredients I have in my apartment. Came across frittata, an egg-based dish, that looks really interesting and had such a great concept to ensure that all of my ingredients at home are used without compromising or leaving behind one difficult ingredient to cook with next time.

Typically and traditionally, you bake frittatas. But I live in a studio apartment and unfortunately we don't own any oven. But I refused to let that hinder me from my fritata creation, so I tried it... on a stovetop. To prove how versatile this dish is and to prove that everyone can make a frittata wherever they are with what they have. This is how it goes...

Ingredients:
6 eggs
85gr cheddar cheese, grated
Chicken sausage
Garlic (as much as your hearts content)
Shallots (as much as your hearts content)
2 red tomatoes, diced
Dried basil leaves
Oregano would be nice
White pepper powder
Black pepper (fine ground, but that's just because I don't like it gritty)
Salt
Butter
Full cream milk (half a cup)

The way I cook it:

1. Wash, clean, and finish chopping for anything you need to chop (e.g: garlic, shallots, sausages) and prep the grated cheese
2. To minimise cooking time, you want to start sauteeing your veggies first. It's very important to always sautee the veggies first before you chuck them into your frittata because veggies, when raw, have too much water content in it that can your frittata spongey in texture. You'll hate it.
3. Sautee your chopped veggies until it's slightly roasted, mine consists of diced tomatoes, garlic, shallots. Oh, I use a stoneware marble sauce pan for this.
4. Sprinkle a little bit of salt on your sauteed veggies, keep the fire on until they're slightly roasted or dry.
5. Quick sautee the sausages too until they're a little crisp on the outer edges. Sprinkle some black pepper if you want a smokier taste. You can use frying oil or butter/margarine here
6. While we wait for the sausages, start mixing 6 eggs and half a cup of full cream milk. Keep stirring until the sausages are a little crisp. Sprinkle some dried parsley can make the frittata prettier, or dried chives.
7. On the same pan that you sauteed your sausages (or any protein you prefer really), lower the heat, and start pouring the milk mix into the pan (that still has sausages in it) and stir all of them.
8. Chuck in the grated cheese of your liking now, stir.
9. Keep the heat low because you don't want the edges to burn but raw on the inside. So keep it low and close the pan with a lid.
10. Wait until 10minutes-ish, poke your frittata with a chopstick or something of the kind to see if it's ready or still raw partially.

The picture above is what it looks like when you just poured everything in together.

This is after a few minutes (see above)

Ta-da! And this what it looks like when it's finished.

My husband loves this! And he cannot stop eating more and more despite him being full in the first round. And tbh, I love how this turns out too. Tastes great and refridgerates well. I think frittata is a great easy and healthy dish to make and a great lunch/bento box menu definitely. It's an easy fridge clean-out on weeknights (or weekends, I don't judge).

You can make it in a bigger portion, keep the leftover in the fridge and make it as your lunch or a part of your lunch box the next day for husband and kids. I know my husband wants one; he has lodged in a request on this menu. Once the whole work from home and lockdown are over and he can start working at his university again, I can slip this into one of his bento menus.

Update: I make my second rendition of stovetop frittata but this time, with fresh basil leaves. Will make a separate post for that at some point!