Stove top frittata?

Update: smoky cauliflower and caramelized onion frittata was successfully made on stovetop. I chose to flip since I sensed that the bottom would start to burn if I didn't. I just tasted a slice - came out yummy (a little worse for the wear on the bottom, but that's OK). Thanks again for the help!

Thanks all - with your help I will be able to eat a decent home-cooked dinner tonight!

Yes, before America's Test Kitchen said that the best way to make a frittata was to start in the stove and finished in the oven, I was making my frittatas on the stovetop, in a non-stick skillet.with lots of oil/butter. Once the bottom was set, I would slide the frittata on a large plate and then flip the other side, top down, into the skillet pan. Bit of a PITA, but the frittata was still delicious. Trick is to keep the heat lower than you would normally and check the bottom often to make sure it is not burning.

Oh, OK C Sangueza, slide it back in the pan upside-down, of course. Momentary mental block there...Susan W, so you don't flip it at all?

I used to do the flip it onto the plate and then slide it back into the pan, but now I use a lid to create an oven-like environment. It's easier than flipping (don't ask) and works great.

Can you clarify - slide back in what after flipping it onto a plate?

Yes! As long as you have a solid amount of cheese, it will definitely work. My strategy is to throw the cauliflower (and other spices/veggies) around and simmer for a bit - and then cheese and beaten eggs for a while, covered as long as you want (I do like 20-30 min).

I don't make frittatas, but do make tortilla española (with potatoes and onion but no cheese. all the time on the stovetop. As it starts to cook pick up the bottom a little with a spatula and let the still liquid egg run down to the pan until it is mostly firm. Then cover the pan with a plate, flip it and slide it back in letting it just set up.