frittata recipe for one person

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

It does take a bit of effort 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, mushrooms, and onions instead.




 

Fritatta Recipe for One

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: lunch

Cuisine: Italian

one serving

frittata recipe for one person

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

Ingredients

  • 2 Yukon Gold potatoes (about 1 cup)
  • salt to taste (for boiling the potatoes)
  • 4 T canola or other neutral oil (divided)
  • 1/4 C sliced mushrooms
  • 1/4 cup onions, sliced thinly
  • 1 T butter
  • 1 C frozen broccoli
  • 2 large eggs, beaten
  • salt and pepper to taste for seasoning the frittata
  • 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, add salt to taste, 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 2 T of 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 the potatoes out of the pan and put them on a plate until you need them again.
  6. Now, add the remaining 2T of oil and the mushrooms and onions. Cook about 5 minutes or so.
  7. Then add the butter and stir until it melts.
  8. Put the potatoes back in the pan, and add the frozen broccoli (this is the cheating part). Stir gently and cook for two or three minutes on medium heat.
  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! Cut into wedges (like a pie) to serve.

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. If you don't have one, make sure the oil is good and hot before you start cooking. That will help keep everything from sticking.

Another tip: if you cut the first slice bigger than you actually want, it's easier to get off the serving plate and onto the plate you'll eat from.

Substitutions and Variations for Your Frittata for One

  • 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

Eggs with Spinach and Chili Peppers

Egg and Tomato Gratin for One Person




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