Daddy's Egg & Cheese Frittata

Stainless Steel Pan Eggs without Sticking

This is a simple way to make a batch of a dozen very tasty eggs. We cook on the stovetop to get the bottom done, and then in the oven broiler to get the top done. As a final touch, we also use the broiler to melt and brown some cheese on the top - sort of like an egg pizza. Only the sides of the stainless steel pan should need a light cleaning afterwards; the eggs do not stick to the bottom. Total time including preheat and prep is 30 minutes.


  • Stainless steel saute pan, large (5-1/2-Quart)
  • Mixing bowl
  • Lightweight, rimless cookie sheet or pizza pan (to flip the eggs out of the pan)
  • Fork, Butterknife, Wide plastic spatula
  • Oven mitt


  • 12 eggs
  • 1 Cup shredded Colby Jack cheese (may be frozen, as long as it's not a clump)
  • 1/2 Cup heavy cream (Optional - but does make the eggs fluffier)
  • 1/4 tsp. salt
  • Black pepper to taste
  • Approx. 1 tbsp bacon grease

Photo Instructions for Egg Frittata


Put the empty pan on the stove top and turn on the heat to 40% (just below medium). It may take 7 minutes to get the pan hot enough, so we start this step first.

While the pan is preheating, crack the eggs into the mixing bowl. Add salt and pepper. Add cream (optional). Beat well with fork. It's important to get the salt evenly mixed. Wait for the pan to get hot enough.

It's very easy to check when the pan is hot enough: get your hand wet and flick some water on the pan. The water should turn into little round beads and dance sideways around the pan before burning off. If it just sticks and steams off after hitting the pan, the pan is too cold. Be sure to check near the sides of the pan; the sides usually heat up later than the center does, and we want the entire pan to be hot.

When pan is hot enough (do the water flick test), add the bacon grease to the pan. I use the butterknife to scoop out a 1 tablespoon dollop from a jar we keep in the fridge. Tilt the pan so the grease covers the entire pan. Try to get the grease 1/4 inch up the sides too. It will take a minute to get the grease melted, hot, and covering all the pan. It's fine if the grease makes a little smoke.

Pour eggs quickly into the center of the pan. You should hear a foaming / sizzling sound that will last for a few seconds. If you don't hear it, the grease and/or pan was not hot enough. Cook eggs on stove top for a total of 5 minutes (on an electric stove): 4 minutes with heat on, and 1 more minute with heat off. Set the timer and stay in the kitchen! The eggs will set up around the very edge, and the bottom (which you can't see) but otherwise will still be soupy.

Turn on broiler (you should not have turned it on yet, otherwise the top will burn) and put the pan on the middle oven rack. (In our oven the eggs are 8 inches away from the broiling element.) Cook for 4 minutes or so. The eggs should puff up and get lightly golden brown all over. If it's getting too brown around the edges, take it out. Use an oven mitt to take out the pan (and keep it handy to prevent burned hands - it has happened here). The eggs should be fully cooked in the center (at least 160 degrees), and you can check with a Thermapen or similar digital thermometer. If you jiggle the pan by the handle, the center of the eggs should be firm and not shake like Jello.

Top evenly with shredded cheese, being careful not to let cheese (or your fingers!) touch the sides of the pan. Broil until cheese is melted - 2 minutes or more depending on how browned and crispy you like your cheese.

Take out the pan and turn off the broiler. Let rest for about 30 seconds; eggs will shrink and pull away from the sides of the pan. Use the butter knife to gently cut any egg or cheese stuck around the sides.

Lay the rimless cookie sheet upside down on top of the pan so when you flip the pan upside down, the eggs will land on the good side of the cookie sheet. Flip the pan upside down while also pressing the baking sheet to it. This should be a gentle motion and not require any shaking of the pan - the eggs will fall out when the pan is upside down. If you have to shake the pan to get the eggs out, something was wrong with the cooking.

Cut the eggs into fourths using the plastic spatula. Then turn them over (using the spatula) so cheese is right side up. Then cut into eighths. Let cool for a few minutes (waiting is the really hard part!), and serve. The dramatic presentation is great for house guests - unless you are my Sister-in-Law and Brother-in-Law who saw one of the only times that it stuck in the pan!


  • Stove top and broiler rack must be level, otherwise eggs will have thick and thin parts.
  • The dish tastes best served fresh, but it's also ok to keep some in the fridge for a couple of days.
  • Let the eggs cool for 15 minutes before putting in the fridge, otherwise they can be watery and gooey.
  • If you are using this recipe as part of LCHF (keto or paleo) and are trying to lose weight, don't add the cream (it's 100% fat). You should be burning your own fat for energy, and you want the eggs and cheese for their protein.


I have to give a big shoutout to wiselad77 on YouTube who has a great video on making the "Perfect Omelet in Stainless Steel". It really works. I like making a bigger batch at once, so I extended the technique to 12 eggs and using the broiler.

{This post includes two affiliate links. I only link to items that my husband and I actually own, use, and love. We use the linked items above almost every day in our house.}