frittata recipe for one

Frittata Recipe for One Person

The first time I made this frittata recipe it was for a crowd (rather than one serving) on a boat, which was rocking. It took quite some time to make and they devoured it in minutes! I’ve scaled it back considerably, made it a bit faster, and of course, it’s now a frittata recipe for one person instead of six.

Even scaled back, it does take a bit of time to put together (unless you cheat, and use some frozen, pre-cut veggies, which is what I did here). However, this makes it a great option for a weekend brunch. I’m calling it lunch, but you could make it for dinner too.

The other great thing about frittatas is that they’re flexible. The original recipe (from one of the 60 Minute Gourmet cookbooks) called for ham, zucchini, leeks, peppers, and mushrooms. A great combination, but I didn’t have all those ingredients when I made the version I’ve posted here. So, I used broccoli, cauliflower, mushrooms, and onions instead.



If you’re not sure what a frittata is, think  of an omelette crossed with a tortilla. The full list of ingredients changes, but it’s essentially eggs, sliced potatoes, and veggies.

Fritatta Recipe for One

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: lunch

Cuisine: Italian

one serving

Fritatta Recipe for One

A frittata recipe for one person; great for Sunday or weekend brunch.

Ingredients

  • 2 Yukon Gold potatoes (about 1 cup)
  • salt
  • 1/4 C sliced mushrooms
  • 1 C frozen broccoli/cauliflower mixture
  • 1/4 cup onions, sliced thinly
  • 4 T canola or other neutral oil
  • 1 T butter
  • 2 large eggs, beaten
  • pepper
  • 1/4 tsp red wine vinegar.

Instructions

  1. Slice the potatoes thinly, but don't peel them. Place the sliced potatoes in a saucepan and cover with cold water.
  2. Boil the water and cook the potatoes until you can easily stick a fork in them. This should take about 15 minutes.
  3. Drain them into a colander, and then set them aside while you prepare the rest of the frittata.
  4. Heat half the canola oil in an omelette pan, or a non-stick ceramic pan.
  5. Put the potatoes in the pan and cook. turning them occasionally, until they are golden brown. Take them out of the pan and put on a plate until you need them again.
  6. Now, add the mushrooms and onions. Cook about 5 minutes are so.
  7. Then add the butter and stir until it melts.
  8. Put the potaotes back in the pan, and add the frozen veggies (this is the cheating part).
  9. Crack the eggs into a small bowl and beat them thoroughly.
  10. Then pour the eggs over the vegetable potato mixture in the pan. Season with salt and pepper to taste.
  11. Cook on high heat, stirring gently with a wooden spoon. Gently lift the sides of the frittata and cover the pan. Cook about 2 minutes (watch this carefully so it doesn't burn).
  12. Splash the vinegar over the top of the frittata.
  13. Get a large plate and invert it over the pan. While holding the plate tightly over the pan, turn the pan upside down. The frittata should slide right out. You have to do this quickly. It seems a bit scary at first, but it's really not difficult. And, even if it breaks apart, it will still taste good!

Notes

The original recipe said to par-boil the potatoes whole. However, they fell apart and were hard to handle (too hot). Slicing them first makes it easier, and they cook faster.

Use an omelette pan or a ceramic pan for this. The frittata will slide out much more easily.

Substitutions and Variations for Your Frittata for One

  • Epicurious has some good combinations:
    • make it with spinach, feta, scallions, and dill (like spanakopitas)
    • or crumble some cooked sausage and parmesan cheese
  • add artichokes (the marinated kind) and red peppers
  • add a mild cheese
  • cook some bacon, crumble it up, and add that to the vegetable/potato mixture

Tools and Ingredients for this Frittata Recipe


SilverStone Ceramic Nonstick 8-Inch Deep Skillet, Chili Red

Much as I don’t like standard non-stick pans, a ceramic pan makes frittatas, omelettes, and other sticky foods much easier to prepare and serve. The eggs don’t stick, and the frittata comes out easily when you invert the plate over the pan to serve the frittata. And, I just love the cheery red color too.

 


Lodge Pre-Seasoned Cast-Iron Chef’s Skillet, 10-inch

Or, if you prefer, go for the conventional Lodge pre-seasoned cast iron pan. These pans will last forever if treated properly and food won’t stick. The drawback is that they’re heavy and you have to season them (with oil) after each use. They are made right in the US, by a company which also takes care to respect the environment.

More Egg and Omelette Recipes

Feta and Spinach Omelette

Egg Chili Cheese Burrito Recipe

Spinach and Egg Frittata for One Person



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