Egg and Tomato Gratin for One Person

There are three holidays this weekend: two big ones and one silly one. The big ones are Easter and Passover and since each holiday has entirely different traditions and foods, I was initially stumped. What do I post that works for both holidays? Then it hit me! These holidays do have something in common: eggs.  This egg and tomato grain is just the thing.

I adapted this dish from a recipe by Jacques Pépin.  It’s from his Fast Food My Way cookbook. I haven’t changed much, other than the quantities, and using canned tomatoes instead of fresh. The fresh tomatoes aren’t very good this time of year, and besides, I dislike fresh-cooked tomatoes.

The eggs are mixed with tomato and onions, garlic, and thyme. The thyme adds a slightly spicy flavor and pairs beautifully with tomato.  The whole thing is then finished with grated, slightly nutty Swiss cheese.  Delicious!

And it works whether you’re on Team Pesach or Team Easter. Not to mention that whether you observe Easter or Passover, you’re likely to want a light lunch before your big meal(s) or want to take it easy the next day.  This egg dish is relatively light and won’t fill you up too much before or after all that heavy food. I’ve listed it as lunch, but it would also make a good breakfast or light brunch.

The third holiday? That’s April Fool’s.  There’s no specific food for that (except in France maybe when they call it April Fish), but somehow the tomato cheese mixture on top of the eggs looks like bacon if you squint. April Fool’s!




Egg and Tomato Gratin for One

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Category: lunch

Cuisine: French

Egg and Tomato Gratin for One

Adapted from a Jacques Pépin recipe, I've cut the quantity to make the grain suitable for one person. Eggs, thyme, and tomato mixed with a generous grating of cheese for a quick, light and satisfying lunch or brunch.

Ingredients

  • 2 eggs
  • 1 quart water
  • 1 1/2 tsp olive oil
  • 1 small onion, sliced (about 2/3
  • of a cup)
  • 1 teaspoon garlic, chopped (roughly one clove)
  • pinch dried thyme
  • pinch salt
  • pinch black pepper
  • 1/3 C canned peeled tomatoes
  • 2 T plus 2 tsp grated Swiss (or Emmenthaler or whatever mild cheese you like)

Instructions

  1. Heat the water in a small saucepan and bring to a boil. Meanwhile, gently poke the rounded end of the eggs with a pin or a thumbtack.
  2. Once the water is boiling place the eggs on a large slotted spoon and add them carefully to the water, one at a time.
  3. Let the water come back to a boil, and cook the eggs for 10 minutes. When they're done, remove them with the slotted spoon and place in a bowl of cold water to cool.
  4. Then peel the eggs and cut them into wedges.
  5. Add the egg wedges to a small casserole or baking dish.
  6. Heat the toaster oven to 400 degrees.
  7. Heat the oil in a small skillet on medium-high heat. Add the onions and cook for a minute. Then add the garlic, thyme, salt, pepper, and tomatoes. Let the mixture come to a boil, then reduce the heat, cover the pan, and simmer for 2-3 minutes.
  8. Pour the tomato mixture over the eggs in the baking dish. And sprinkle the cheese on top.
  9. Put the baking dish into the toaster oven and bake for 10 minutes.

Egg and Tomato Gratin Substitutions and Variations

  • At the end, turn up the toaster oven to broil and cook for a couple of minutes to brown the cheese
  • Don’t just have a dish that looks like bacon, add some real bacon and crumble it on top
  • Vary the cheeses: try Gruyère or mozzarella or Monterey Jack
  • Sauté some sliced porcini mushrooms with the onion/tomato mixture

Cooking tip: Poking the end of the eggs with a pin reduces the pressure inside, making them less likely to burst in the boiling water.

More Egg Recipes

Egg and Pasta Gratin with Chives

Cherry Tomato Basil Frittata

Egg Chili Cheese Burrito Recipe

Shakshouka for One




Egg and Pasta Gratin with Chives

Quick, what’s gooey, melty, cheesy, and great comfort food?  This egg and pasta gratin has crispy eggs, tender noodles, and lots of cheese. It’s almost a cousin to pasta carbonara (but no bacon).  The flavor is simple and delicate and the recipe incorporates two of my favorite “food groups”: pasta and cheese!

It’s adapted from a a new cookbook I just got (because given a bookstore gift card as a gift, I naturally headed straight for the cookbook section!). The cookbook is called Fast Food My Way and it’s chock full of inspiration. As you may have guessed from the title, all the meals are relatively easy and quick. They’re just perfect for those days when you don’t feel like fussing (or simply don’t have the time).  Of course, you can also make this for a leisurely weekend brunch or scale the recipe up and serve it to guests.

The whole thing fits in perfectly with my own philosophy, which is delicious food for one person, made from real ingredients. Because, just because you’re cooking for one rather than two or more doesn’t mean you don’t deserve a home-cooked meal.And, of course, making it yourself is much cheaper than going out, or ordering a meal kit.

As written, the flavor is pure comfort food; not spicy or salty. However, if you want, you can add other flavors (more on that in the substitutions and variations section).




Egg and Pasta Gratin with Chives

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Category: lunch

Cuisine: French

one

Egg and Pasta Gratin with Chives

Crispy eggs, gooey cheese, and tender pasta combine to make this dish great comfort food. Great for a fast meal, or to warm up with on a cold day.

Ingredients

  • 4 oz short pasta (I used cavatelli)
  • 1 T olive oil
  • 1.5 teaspoons fresh chives, minced
  • Pinch salt
  • Grinding of black pepper
  • 1.5 teaspoons butter (preferably unsalted, if you only have salted butter, skip the added salt)
  • 2 large eggs
  • 1/3 C grated hard cheese, such as Swiss or Emmenthaler

Instructions

  1. Bring 2 quarts of water to a boil in a saucepan. Add salt. Pour in the pasta and cook for about 10 minutes (or until it is al dente)
  2. Toss the olive oil, chives, salt, and pepper together in a medium to large bowl (it should be big enough to hold the finished dish; I used a large soup bowl).
  3. Once the pasta is cooked, turn off the heat, but don’t drain it yet.
  4. Grab a soup ladle and pour a ladleful of the pasta water into the bowl.
  5. Now, drain the pasta, and put it back in the pot. Scoop up a ladleful of the pasta, and add it to the chive/water mixture. Mix it all together thoroughly.
  6. Keep both the remaining pasta in the pot and the pasta in the bowl warm while you make the eggs.
  7. Next, heat the butter in a skillet. Add the eggs and cook on medium-high heat with the pan covered for about 2 minutes. The eggs should be set (the whites will be firm, while the yolk is still soft).
  8. Sprinkle a generous tablespoonful of the cheese on top of the pasta in the bowl. Next, add one of the cooked eggs. Add more cheese, then pasta from the pot, then cheese, and then the second egg, then more pasta in succession.

Egg and Pasta Gratin Substitutions and Variations

  • Add crumbled bacon on top
  • Go for more sweetness and crunch with a sweet bell pepper
  • Try some leeks instead of the chives
  • Dice some sun-dried tomatoes

More Pasta Recipes

Smoked Salmon Pasta with Tomato Cream Sauce

Pasta with Tomato Artichoke Sauce Recipe

Pasta with Olives Tomatoes and Capers or Puttanesca

Pistachio Pesto Pasta




Tuna Cannellini Bean Salad Recipe for One

Tuna cannellini bean salad is a great meal for those days when you just don’t feel like “cooking.” Maybe you got home late from work, or you’ve been out running errands all day, or it’s just too hot to fuss.  This meal requires nothing more complicated than opening a few cans, sprinkling some seasonings, and a little bit of chopping. Easy.

Everything comes straight from your pantry.  The beans are canned, the tuna is canned, and the only fresh ingredient you need is some scallions, and maybe the lemon juice. Even that isn’t essential; if you don’t have scallions, use onion instead.  If you’re out of fresh lemons, the bottled juice will do just fine.

If you do have the time and energy, this is a bit better with freshly cooked beans. The canned beans tend to be slightly mushy, and sometimes they’re a little salty.   If you go the dried bean route, use my quick soak method to speed things up.  If not, no harm, no foul.

The recipe is enough for two lunches or one dinner (depending  how hungry you are).  I usually find that I eat a whole 5 oz. can of tuna for lunch if I just make ordinary tuna salad, but adding the beans stretches it enough for two meals.

I’ve adapted it slightly from one of  Pierre Franey’s Sixty Minute Gourmet cookbooks. I reduced the quantity and eliminated the parsley (never had any use for parsley). This is not only better than sixty minutes, it only takes about ten.

Serve with some fresh fruit and you have a fast lunch in under fifteen minutes.  Add crusty bread to that and you have dinner.




Tuna Cannellini Bean Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Category: lunch

Cuisine: Meditteranean

one

Tuna Cannellini Bean Salad

Ingredients

  • 1/2 15 oz. can cannellini (white kidney) beans
  • 1 small scallion, chopped (or about 1 T chopped onion)
  • one small garlic clove, minced
  • pinch dried oregano
  • 3/4 tsp. red wine vinegar
  • 1 1/2 tsp lemon juice
  • 1T olive oil
  • salt and freshly ground pepper
  • 1 5 oz can tuna

Instructions

  1. Drain the beans and pour them into a small mixing bowl.
  2. Add the remaining ingredients (except the tuna).
  3. Drain the oil from the tuna, add it to the bowl and break it apart with a fork.
  4. Take a fork and spoon and toss everything together to combine the ingredients.

Tuna Cannellini Bean Salad Substitutions and Variations

  • add some capers
  • mix in some cherry tomatoes
  • try red onion instead of the scallions
  • serve over romaine lettuce
  • mix some greens (watercress, arugula, or one of those baby greens mixtures) right into the salad

 

More Cannellini Bean Recipes

White Bean Salad with Sun Dried Tomatoes

Lentil Bean Sausage Soup

Moroccan Chicken and Bean Soup




Strawberry Balsamic Grilled Cheese Sandwich

A great way to take advantage of fresh, local strawberries, this strawberry balsamic grilled cheese sandwich is an updated childhood classic meant for grownups. Don’t worry, it’s still wonderful comfort food!

I saw a similar recipe on social media and decided I had to try it.  They used blackberries, but I figured strawberries would work just as well, and I had just a few local summer strawberries left (since the season was delayed by wet weather).  The original post I saw didn’t specify what cheese to use.  The internet suggested a strawberry balsamic brie sandwich, but I didn’t have brie either.  So, I used smoked gouda instead. The gooey, melty, smoky gouda, the tart vinegar, and the sweet strawberries combine for a salty-sweet-tangy burst of flavor. Plus, some crunch from the grilled bread.

You can use the gouda, or brie, or probably any mild cheese that melts well for this. If you don’t have strawberries, use blackberries instead.  I made this with rye bread, but any crusty bread would work well. Ciabatta would likely be great (it makes wonderful grilled cheese sandwiches), because it absorbs the oil’s flavor and turns a beautiful golden brown without getting greasy.

There are lots of different opinions on how to grill cheese sandwiches (or toast them if you are in the UK).  Some butter the bread, others slather on mayonnaise (no  no no).  I prefer to just cook them in a mixture of butter and oil.  The oil has a higher smoking point than butter does (so it’s less likely to burn).  The butter adds extra flavor.




Strawberry Balsamic Grilled Cheese Sandwich

Prep Time: 5 minutes

Cook Time: 6 minutes

Total Time: 11 minutes

Category: sandwich

Cuisine: American

one

Strawberry Balsamic Grilled Cheese Sandwich

An old classic American sandwich with a new, updated twist. This is not kid stuff, this sandwich appeals to grownups, while keeping the best part of "comfort food."

Ingredients

  • 3-4 strawberries, sliced
  • 1/2 tsp balsamic vinegar
  • 2 teaspoons oil (you can use neutral oil or olive oil)
  • 1 tsp butter
  • 2 slices crusty bread
  • 3-4 slices smoked gouda, brie, or other mild cheese

Instructions

  1. Put the sliced strawberries and the balsamic vinegar in a small bowl or ramekin. Stir to mix until the strawberries are coated.
  2. Heat the oil and butter in a small frying pan on low-medium heat.
  3. Once the oil/butter mixture is hot, build your sandwich - bread, then the cheese, then the strawberry mixture, then the second slice.
  4. Add the sandwich to the pan and cook for a two or three minutes. Turn and cook on the other side for another two or three minutes.

Strawberry Balsamic Grilled Cheese Sandwich Substitutions and Variations

  • use blackberries or raspberries instead of strawberries (blueberries might work too, but they’re harder to cut up)
  • try brie, goat cheese, or Monterey Jack instead of gouda
  • experiment with crusty breads such as ciabatta or a hearth loaf
  • toss in a few fresh basil leaves
  • add some black pepper to the strawberry/balsamic mixture

More Sandwich Recipes

Three Cheese Grilled Cheese Sandwich

Chicken Caprese Salad Panini Sandwich

Bacon Spinach Tomato Aioli Sandwich Recipe

Vegetarian Eggplant Sandwich for One Person




Chicken Caprese Salad Panini Sandwich

After all the soup, turkey, and holiday food, it’s time for something a bit simpler. Until, of course, the next holiday comes along.  The market had some beautiful Campari tomatoes on sale, right next to the fresh mozzarella.  I couldn’t resist.  So, I put that together with some basil, leftover roast chicken, and a fresh loaf of ciabatta bread. Voila! The chicken caprese panini sandwich.

This is more of a guide than a recipe.  There’s not a lot of measuring.

I started with leftover roast chicken, so I didn’t need to make the chicken.  If you already have cooked chicken, just pop it into the sandwich.  Some leftover rotisserie chicken would work nicely. All you have to do now is grill the bread, melt the cheese, and add the tomatoes and basil.

If not, see the substitutions and variations section below for ideas on how to cook the chicken,

The bread does tend to slurp up the olive oil, but really it’s worth it! The sandwich gets golden brown, and the cheese is gooey and melty. It’s your favorite childhood grilled cheese sandwich for grownups!

Do use the fresh mozzarella if you can get it. It’s far more flavorful (and I think it melts better) than the pre-packaged kind.



Chicken Caprese Salad Panini Sandwich

Prep Time: 3 minutes

Cook Time: 10 minutes

Total Time: 13 minutes

Category: sandwich

Cuisine: Italian

one serving

Chicken Caprese Salad Panini Sandwich

Turn a caprese salad into a full lunch with some chicken and grilled bread.

Ingredients

  • 2 T olive oil
  • 2 slices ciabatta bread (or a small baguette, you want something crusty)
  • 1/4 C shredded cooked chicken
  • 1-2 slices fresh mozzarella
  • 1 Campari tomato (or half a small beefsteak tomato), sliced
  • 2-4 basil leaves

Instructions

  1. Heat the oil in a small frying pan
  2. Add the two slices of bread, side by side.
  3. Let the bread cook until it turns golden brown (about 3-5 minutes).
  4. Add the cooked chicken and the mozzarella cheese. Put the second slice of bread on top of the first one, to make a sandwich. If you like freshly cooked tomato, add it with the cheese. If not, slide it in after you remove the sandwich from the pan.
  5. Cover the pan and let the sandwich cook for 30 seconds or so until the cheese melts.
  6. Add the tomato (if you haven't already) and the basil.

Substitutions and Variations for Chicken Caprese Panini Sandwich

  • Saute some mushrooms (do that first) and add them to the sandwich at the end.
  • Start with fresh chicken breasts (season with salt/pepper/balsamic vinegar/olive oil) then gently cook in olive oil
  • Or, season the chicken with Italian seasoning, garlic powder, onion powder, salt and pepper.  Cook that in a bit of olive oil
  • Add some avocado
  • Get an extra serving of veggies and put in a few spinach leaves
  • Or, try cooking it in the broiler instead (less oil needed)

More Sandwich Recipes

Bacon Spinach Tomato Aioli Sandwich Recipe

Three Cheese Grilled Cheese Sandwich

Vegetarian Eggplant Sandwich for One Person

 




Vegetarian Eggplant Sandwich for One Person

One of the things I like about cooking is that you can take one recipe or meal and transform it into something else entirely.  For example, this vegetarian eggplant sandwich is a variation on the sabich sandwich eaten in Iraq and Israel.  First, I made another batch of the Israeli salad recipe from two weeks ago (the original way, with lemon and bell pepper instead of the mint and lime), and then I added pita, fried eggplant, hummus, spinach, and a hard boiled egg.

And voila! A side dish is now a full meal. The spinach isn’t traditional, but I had some handy and I figured it would go well with the other ingredients.

It makes a great lunch (or light dinner), without a lot of fussing. You hard boil the egg, fry the eggplant and onion, and then just stuff everything into the pita.  You can even follow local tradition and eat it for breakfast on a weekend morning; it has eggs, it must be breakfast food).

Some versions of this sandwich use Israeli pickles and pickled mango sauce. These are both probably delicious, but I didn’t add them because I hate buying large containers of ingredients only to use a few spoonfuls. If you don’t mind that, or plan to eat a lot of sandwiches, you can find both on Amazon.




Vegetarian Eggplant Sandwich

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Category: sandwich

Cuisine: Middle Eastern

one serving

Vegetarian Eggplant Sandwich

Vegetarian sandwich with eggplant, hard boiled egg, hummus, and chopped Israeli salad.

Ingredients

  • three slices eggplant, cut into strips
  • pinch or two of kosher salt (to draw out the moisture from the eggplant)
  • hard boiled egg
  • 2-3T olive oil
  • 2 tsp onion, diced
  • handful spinach (optional)
  • 2 T persian/israeli salad (cukes, tomatoes, onion, lemon juice, olive oil, salt, pepper, optional bell peppers, cut into tiny pieces; the full recipe is here)
  • 2 T hummus
  • one pocket pita bread

Instructions

  1. Salt the eggplant and let it sit while you boil the egg.
  2. Fill a small saucepan (preferably enamel or stainless steel) with water and add the egg. Cover and bring to a boil. Then reduce the heat to a simmer. Cook the egg for 12 minutes (right out of the fridge, 10 if it was sitting on the counter for a while).
  3. Remove the egg from the pan with a large slotted spoon and hold it under cold running water (or plunge it into an ice bath). The shell will come off more easily if it's cold.
  4. Heat the oil in a small frying pan and add the eggplant. Add the onion and cook, stirring occasionally, 5-8 minutes.
  5. Now add the spinach, if using, and cook for one minute until it wilts.
  6. Remove the eggplant mixture from the heat.
  7. Peel the egg and cut it into slices.
  8. Cut open the pita, and add the spinach.
  9. Add eggplant mixture, egg, salad, and hummus in layers.

Substitutions and Variations for Vegetarian Eggplant Sandwich

  • Add the pickles and the mangos
  • Layer in some tahini sauce
  • Shred some cabbage and put that between the layers
  • Include bell pepper (about one mini pepper) in the Israeli salad
  • Try some jalapeño for extra heat

More Eggplant Recipes

Pasta alla Norma with Eggplant

Eggplant Parmesan Recipe for One

White Pizza Recipe Without Ricotta

Sichuan Chinese Chicken and Eggplant with Garlic Sauce

 




Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

It’s too hot to do much cooking, but this Mixed Greens Egg Potato and Chicken Salad doesn’t require too much time standing over the stove. You only have to boil the egg and the potato.  You can use leftover chicken if you have it, or grab a rotisserie chicken from the market.

I call it (in my head) Fairway Market salad, because that’s where I got the idea.  It’s pretty flexible, but the constants (at least for me), are the chicken, spinach (and/or mixed greens), boiled potato, and hard boiled egg.

Since it was too hot to roast a chicken, I got a rotisserie chicken and used that for my salad.

You can change it to suit your own tastes or whatever you have in the fridge. Substitute tuna instead of chicken, or use all spinach or all romaine instead of the mixed greens.  Try cooked corn kernels instead of the potato. The idea is to get a mixture of flavors and colors, rather than stick rigidly to a recipe.

If you want it vegetarian, or don’t have a cooked chicken, you can leave it out.  On a cooler day, make an extra chicken thigh and season it with lemon, garlic, olive oil, salt and pepper. I adapted the salad dressing recipe from Ina Gartner.



Spinach Egg Potato and Chicken Salad with Mustard Vinaigrette

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Category: salad

Cuisine: American

one serving

Spinach Egg Potato and Chicken Salad with Mustard Vinaigrette

A healthy, summery salad, full of veggies. This is flexible, so add different vegetables, nuts, bacon, or cheese to suit your taste (and what's in your fridge).

Ingredients

    Salad
  • One to two large handfuls mixed greens and/or spinach leaves (washed thoroughly and patted dry)
  • One large egg
  • One small potato
  • 1/4 cucumber, sliced
  • 4-5 grape tomatoes, sliced in half (or one small beefsteak tomato, sliced in wedges)
  • 1-2 slices prosciutto or cooked bacon (optional)
  • 3-4 sugar snap peas (string removed and cut up into chunks)
  • 1/3 C shredded cooked chicken
    Dressing
  • 1/4 tsp Dijon mustard
  • 1/4 tsp chopped garlic
  • 2 1/2 tsp white wine vinegar or lemon juice
  • salt and pepper to taste
  • 2 T olive oil

Instructions

    Salad
  1. Cut the potato into chunks, and add them to a small pan filled with water. Cover and bring to a boil. Once the water is boiling, turn the heat down to a simmer and cook about 20 minutes.
  2. While the potato is cooking, fill a small enamel pan with water and add the egg. Cover the pan and bring to a boil. Once it's boiling, reduce the heat to a simmer and cook for 10-12 minutes (use the longer time if the egg is right out of the fridge). Remove the egg, and rinse it under cold running water to stop the cooking process and make it easier to peel.
  3. When the potato cubes are done, strain them, and rinse under cold water (so you don't have a hot potato in your cold salad).
  4. Now, add the greens, cucumber, tomatoes, bacon or prosciutto, snap peas, and whatever other veggies you like, to a large bowl. Add the chicken.
    Dressing
  1. Mix together the mustard, garlic, vinegar, salt and pepper in a small bowl.
  2. Gradually add the olive oil, stirring with a whisk or a fork so that it blends together.
  3. Pour the dressing over the salad and toss it.

Notes

If you're lazy, you can cook the potato and the egg in the same pan. Remove the egg after 10-12 minutes of simmering. Let the potato cook another 10 minutes. This way, there's only one pan to wash instead of two.

Substitutions and Variations for Mixed Greens Egg Potato and Chicken Salad

  • Make the dressing with lemon juice instead of vinegar
  • Add some whole or sliced almonds
  • Top with grated parmesan or manchego cheese
  • Cook a couple of slices of bacon and crumble them over the top
  • Slice some mushrooms and add them to the salad
  • Add feta cheese or Monterey Jack cheese

More Chicken and Salad Recipes

Chicken Salad Recipe with Greek Yogurt and Dried Currants

Single Serving Asian Chicken Salad with Cabbage Recipe

Strawberry Spinach Salad with Feta Cheese and Balsamic Dressing



Spinach and Egg Frittata for One Person

I adapted this from a “spinach and egg omelette” recipe in the The Book of Jewish Food. That’s not really accurate. It has eggs and spinach, but I think it’s closer to a frittata than an omelette. So, I’m calling it a spinach and egg frittata.

There are lots of recipes for spinach (the spinach and potato pie looks great too and I’m going to try the spiced spinach and eggs with ginger). I am working on using the “spinach tree” so all those spinach recipes will come in handy!

The nice thing about this frittata is that you can serve it hot or cold. Eat it hot out of the pan, or wrap it up and take it on a picnic.

The spinach, eggs, nutmeg, coriander, and fresh dill add lots of herby and savory flavor. Top it with a dollop of Greek yogurt.

I ate it with a thick slice of buttered fresh rye bread and strawberries for an easy Sunday brunch.

The original recipe called for putting the frittata under the broiler to cook on the other side. However, since we’re only making a single serving, it’s much easier to just flip it over.





Spinach and Egg Frittata

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Category: lunch

Cuisine: Italian

Spinach and Egg Frittata

Spinach and Egg Frittata for lunch, picnics, or Sunday brunch.

Ingredients

  • 1 handful spinach
  • 2 T canola oil (divided)
  • 2 eggs, beaten
  • 1/2 scallion, trimmed and sliced
  • 1 tsp dried coriander
  • 1 spring mint, chopped
  • 1 sprig dill (or a generous pinch of dried)
  • salt and pepper
  • pinch of nutmeg
  • 1 T Greek yogurt

Instructions

  1. Wash the spinach thoroughly to get out all the grit. Then drain in a colander. Leave the spinach in the bowl, get a paper towel, and push down on the spinach to squeeze out the water and dry the leaves as much as possible.
  2. Heat half the oil in a frying pan and add the spinach. Cover the pot and let the spinach steam for a minute. It should wilt completely and become a sort of formless green mass.
  3. Remove the spinach from the pan with a spoon and let it cool for a minute. Then get another towel and squeeze out any remaining liquid.
  4. When the spinach is cool enough to handle, chop it into pieces.
  5. Add the cooked spinach and the remaining ingredients to the bowl with the eggs. Stir everything to mix it thoroughly.
  6. Wipe dry the pan you used for the spinach. Add the remaining oil to the pan. Pour in the egg mixture, cover, and cook on low heat for about 10 minutes, or until the bottom has set.
  7. Remove the lid. Using a wide spatula, carefully flip the frittata over to cook on the other side. Cook for a minute or two.
  8. Serve topped with Greek yogurt.

More Spinach and Egg Recipes

Egg Chili Cheese Burrito Recipe

Spaghetti with Spinach and Lemon Cream Sauce

Egg and Tomato Gratin for One Person

Egg and Pasta Gratin with Chives


Single Serving Asian Chicken Salad with Cabbage Recipe

As colorful as it is tasty, this Asian chicken salad with cabbage proved to be an inspired invention. I was sick and didn’t feel like cooking much, plus I could hardly taste anything. This colorful, spicy salad helped improve my appetite. It looked pretty (with the cabbage, peppers, and carrots), and I could taste it! It was also a good way to keep using up the giant cabbage I got from FreshDirect.

The dressing is straight from a recipe I found online in The New York Times recipe section. I don’t like a lot of dressing, so this made about 4 servings of dressing for me. Your mileage may vary.

This chicken salad is pretty easy to make, and you can quickly make the Asian dressing in advance if you like.

Before I got sick I had defrosted a chicken thigh that I had to use up, so I just seasoned that with ginger, garlic, a bit of soy sauce, and some sriracha. Then all I had to do was pop it in the oven for an hour.  Easy!

The recipe would work just fine with leftover rotisserie chicken, or even some leftover Chinese pork.




If you don’t want meat, you could add cold noodles, ramen noodles, slivered almonds, or extra veggies.

Asian Chicken and Cabbage Salad Recipe for One

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 15 minutes

Category: lunch

Cuisine: Asian

one serving

Asian Chicken and Cabbage Salad Recipe for One

A slightly spicy, bright, and colorful asian chicken salad that's hard to resist (even when you're sick).

Ingredients

  • Salad
  • 1/4 C red cabbage, shredded
  • 1 carrot, cut in chunks, or shredded
  • 4-5 mini bell peppers, top removed, and sliced
  • 1/8 (about an inch or two) seedless cucumber
  • Chicken
  • 1 chicken leg or thigh
  • Powdered ginger
  • Powdered garlic
  • Soy sauce
  • Sriracha
  • Dressing
  • 1 garlic clove, chopped fine
  • 1 tsp fresh ginger, chopped
  • 3 T rice vinegar
  • 1 tsp soy sauce
  • 1 tsp brown sugar
  • 5 T canola oil
  • 2 T sesame oil

Instructions

  1. Season the chicken and bake in a 350 degree oven for one hour. Remove and let sit until it is cool enough to handle.
  2. Prepare the veggies and mix them together in a large bowl.
  3. Make the dressing by combining all the ingredients in a mini-chopper and pulsing until all the ingredients are chopped up and mixed together.
  4. Once the chicken has cooled, remove the meat from the bone.
  5. Put the veggies and chicken in a large bowl and pour the dressing over it.

Notes

I included the cooking time for the chicken in the recipe preparation notes. If you use pre-cooked chicken the whole thing will be finished in 15 minutes.

I had a big bag of mini mixed bell peppers, so I used those (they also helped make the food look more appealing) and a seedless cucumber, so that’s what I used.

You could use regular bell peppers, add snow peas, mushrooms, or regular cucumbers too.  Food should be flexible, and unless it’s baking, you should adjust recipes to fit what you have or what you prefer to eat.

More Single Serving and Small Batch Cabbage, Chicken, and Asian Recipes

Small Batch Unstuffed Cabbage Rolls Recipe

Quick Creole Cabbage and Sausage Recipe

Singapore Noodles with Chicken

Chili Garlic Chicken Thigh Recipe for One

Easy Chicken Curry Recipe

Ingredients and Tools to Make Asian Chicken Salad with Cabbage

black and decker mini chopper

Black & Decker Food Chopper

I use this all the time. It’s so much easier than dragging out a big food processor. And, with space at a premium, it’s a lot easier to store it too. Use it for the dressing, to chop garlic or onions, cut up potatoes, and make pesto without making a big mess.


Huy Fong, Sriracha Hot Chili Sauce, 17 Ounce Bottle
This stuff has become so popular it’s almost a cliché, but it’s also versatile enough to use in eggs, salads, meatballs, or on chicken. Just a little bit adds a big punch of flavor, without being too spicy or too sweet.




Peanut Butter and Cucumber on Rye Bread

We’re all familiar with the classic peanut butter and jelly sandwich.  You can use crunchy or smooth peanut butter, preserves sweetened with sugar, or the kind sweetened only with fruit juice. You can even get them pre-made! It’s classic American childhood food, and it’s comforting.

This peanut butter sandwich is not so familiar. It comes with a twist.  Now, you may think I’m nuts (sorry), but try this experiment.  Replace the jam on your sandwich with thinly sliced cucumber.

Then, substitute rye bread for the classic white bread. You want the kind of rye that’s got a good crust and seeds.  I’ve seen rye that’s more like dark whole wheat. That just won’t do.

Suddenly, your old-fashioned childhood sandwich is much more sophisticated.  The cucumber adds a slight sweetness and crunch which complements the salty, smooth peanut butter beautifully.

My mom invented this sandwich long ago and it’s become a family favorite.

You don’t really need a formal recipe for this (any more than you need one for old-fashioned PB and J).  All you need is some peanut butter, real rye bread (the kind with seeds and a crust), and a cucumber.

In this case, I used a hothouse English cucumber, so I didn’t have to bother to peel it, but the regular kind is fine.