My kitchen experiments aren't always successful—but this one was a total home run.
A frittata is my reliable clean-out-the-fridge, skip-the-trip-to-the-grocery-store dinner. But my frittata plans were foiled the other night when I opened the egg carton to find just three eggs. Enough for a quiche, maybe, but I couldn't be bothered to make a crust. So I decided to whip up a crustless quiche-frittata hybrid and cook it entirely on the stove. Not only did it work, it was downright delicious.
Relying solely on the stovetop made sense for me because I was roasting potato wedges at 475°F—much too hot for a quiche—but it's also a great dinner hack for the hotter months when you don't want to turn on the oven. Or, in the unfortunate chance that your power goes out, you can still prepare a warm dinner cooked entirely on a gas stove. Plus, steaming the egg dish gives it a velvety, custardy texture that pairs deliciously with crispy potatoes. Here's how to make it:
1. Heat a glug of olive oil in a medium-size skillet over medium (make sure the skillet is oven safe if you want to broil the quiche at the end). Add the vegetables of your choosing and cook until softened.
2. Meanwhile, whisk together 3 large eggs, 3/4 cup whole milk, 1/2 cup full-fat Greek yogurt or sour cream, 1/2 cup grated cheese, a handful of chopped herbs, 1 teaspoon kosher salt and several grinds black pepper. Pour into skillet, stir gently to combine, and reduce heat to medium-low.
3. Cook, covered, until center is just set, 10 to 15 minutes. If you want a more dramatic finish, sprinkle with more cheese and broil for 1 to 2 minutes until the cheese is browned in spots.
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If you want to try steaming eggs in the oven (for an egg sandwich, perhaps), try this genius technique.