Name: Fritatta Recipe for One
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Cuisine: Italian
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

Kitchenaid Pasta Recipes

I just love pasta. My friends and family like to joke that I think it’s a food group. Well, isn’t it? And, of course, fresh is much better than the regular kind. It can seem a bit daunting, but with the pasta attachment for your mixer and a few basic Kitchenaid pasta recipes, it’s pretty simple.

Once you’ve tried it, you may never want to eat the dried stuff again. A standard recipe only requires four ingredients, and they’re ingredients you probably already have in your kitchen: flour, eggs, oil, and salt.

My great-grandmother used to make noodles by hand, rolling them out, cutting them, and waiting for them to dry. Lots of hard work, and it took forever. With the Kitchenaid pasta attachment, you don’t have to hurt yourself rolling out all that dough. Great-grandma would have loved it.

Kitchenaid Pasta Recipes Demonstation

Not sure exactly how this works? Here’s a video that will show you exactly how it’s done.

Easy Kitchenaid Pasta Recipes

You’ll need both the standard (paddle-shaped) beater and the dough hook to make these (they both come with your mixer).

Semolina – Use this easy recipe for linguini, fettucini, or ravioli dough.
Fresh Pasta Dough – Make your own pasta with just four ingredients: flour, oil, eggs, and salt. There are also directions for variations such as spinach pasta, tomato pasta, and squid ink pasta.
Spaghetti Recipe – Good for about 1.5 pounds of spaghetti. There’s an excellent tip here: if you don’t have a pasta rack to dry your noodles, use plastic hangers instead (just make sure to flour them first so the noodles don’t stick).
Homemade Noodles – This recipe is taken from Kitchenaid, but it’s worth visiting as the page has step-by-step photos, as well as extra tips for using the pasta attachment.
Thousand Layer Lasagne – My cousin came back from school in Italy with a recipe very much like this one. Delicious!!

Don’t Overcook Your Pasta

Homemade, fresh pasta cooks much faster than the dried version. It should be ready in a minute or two. Don’t overdo it!

Kitchenaid Pasta Roller Attachment

Make thick or thin sheets of delicious fresh noodles or lasagna. It’s got eight thickness settings so you can adjust the size to suit your taste and your needs. There are recipes included in the user guide. Just follow them. You can even use the attachment to roll out pizza dough.

Kitchenaid Pasta Cutter Companion Set

Now that you’ve got your sheets of freshly made noodles, it’s time to cut them. You could do it by hand, like my great-grandma used to do (ugh). Or, you could just slide them through this cutter attachment. So much easier. Just trim them to the length you want.

How Kitchenaid was named

When the executives at Hobart were testing the consumer versions of their commercial mixers, one executive’s wife remarked, “This is the best kitchen aid I’ve ever had.” And that’s how the mixer got its name.

Kitchenaid Ravioli Recipes

Ravioli Recipe – Tyler Florence’s recipe for ravioli dough. Note this is just for the dough! Also, if your dough is too dry, try adding a tablespoon or two of water to the recipe.

Ricotta Ravioli – Made with ricotta, spinach, and parmesan. This post has lots of photos, as well as a quick video showing you how it’s done.

Meat ravioli – My dad just loves meat ravioli, and it always seems to be really hard to find. Finding a recipe was tough too!

Butternut Squash and Ricotta Ravioli – This is a great combination, served with a sage butter sauce. There are step-by-step photos to go with the recipe.

Spinach and mushroom ravioli – Ravioli with spinach and mushroom filling, topped with a roasted red pepper cream sauce (anyone else getting hungry?)

KitchenAid KRAV Ravioli Maker

The reviews on this are mixed – HOWEVER – on closer reading, the reviewers with negative comments weren’t using the machine correctly. Put it on setting “3” and watch the Peter Pasta video (see below), and you should be fine.

Making Fresh Ravioli

KitchenAid Recipe Collection

This cookbook has 512 pages of delicious recipes for pasta (and lots more). It’s in a ring binder, so it lays flat, and you can pull out just the recipe you want to follow (and set the rest of the book aside so you have more space to work).

The Pasta Bible

A cookbook with recipes for everything from plain pasta, to Cantonese noodles, spinach pasta, gnocchi, even chocolate (!) pasta. It also includes a bit about the history of pasta, and the recipes are illustrated with plenty of photos (over 1,000 of them) so you can see exactly what everything should look like.

The Pasta Machine Cookbook

Many of the pasta cookbooks on Amazon presume you are either a professional chef, or have a huge pantry (or both). Lardons? Peekytoe crab? 9 egg yolks for one batch of pasta? No no and no. This cookbook, on the other hand, keeps it simple, and easily within the reach of a hungry home cook.

More Kitchenaid Recipes

bowl of ice cream — image thanks to JessicaFM

Kitchenaid Ice Cream Recipes

Make your own fresh ice cream in lots of wonderful flavors with the Kitchenaid ice cream attachment. Vanilla, chocolate, oreo, whatever you can think of! There are instructions, as well as links to recipes and “cookbooks”.

Kitchenaid Bread Recipes

No special attachments needed. And you can use your Kitchenaid to make potato bread, white bread, whole wheat, even baguettes. Links to instructions and recipes included.

Using Your Kitchenaid Mixer and Attachments

A general instruction guide to using the grinder, strainer, and slicer. Also includes tips on putting everything together, and links to recipes and cookbooks for making your own sausage, cookies, and more.

Kitchenaid Bread Recipes

Of all the food smells in the world, nothing beats the smell of freshly baked bread. To make bread with your Kitchenaid mixer, you don’t even need a special tool or attachment. Just use the paddle and the dough hook that came with your mixer.

This post has links to videos with instructions, plus recipes for French bread, Italian bread, wholegrain (and multigrain) bread, and white bread. All made right in your Kitchenaid. There are also cookbooks with even more recipes, and special pans for making pullman loaves and French bread.

How to Make Bread with Your Kitchenaid Mixer

Kitchenaid French Bread Recipes

French bread recipe – Reviewers say this recipe is “delicious” and “to die for” —even a “dude” can do it. (Hey, we know men can cook)
French baguette – Easy to make, but some reviewers felt the loaves weren’t crusty enough. If you want it crustier, follow reviewer Julius’s suggestion and spray the loaves with water (or just brush it on) before baking.
Julia Child’s French bread recipe – Step-by-step instructions, plus photos.

Don’t worry if your bread isn’t picture perfect. When asked what she did with recipes that went wrong, Julia Child said, “I feed them to my husband.”

Making Bread with Your Kitchenaid

The Mixer Bible: 300 Recipes For Your Stand Mixer

This book should be included with the mixer. Lots of bread (and other) recipes, including cinnamon rolls, chocolate chip macadamia bread, farmhouse white bread, and cheese bread. Each recipe is marked so you can see which attachment to use and what speed to run the mixer.

Whole Grain Breads by Machine or Hand: 200 Delicious, Healthful, Simple Recipes

Recipes ranging from sourdough to coffee with cardomom. The book includes wheat recipes, as well as breads made with spelt and buckwheat. Some recipes mix whole grains (like rye) with white flour – this is because you need the gluten, or the bread won’t rise properly. Instructions are given for making bread in the mixer, a machine, or even by hand.

KitchenAid Baking Companion Cookbook

Easy recipes (whether you’re a beginner or an expert. Includes recipes for breads such as whole wheat and chili corn bread.

Freeze Your Dough for Later

If you don’t want to eat your bread all at once, you can freeze one loaf for later. Let the extra loaf rise once and punch it down. Then wrap it tightly in foil and put it in the freezer. Defrost the loaf in the fridge, place in a prepared pan, and let it rise (the second time). Then bake as usual.

KitchenAid Recipe Collection

This cookbook includes recipes for bread, biscuits, scones, and much more (because, after all, you might want to eat something with your bread). Each recipe has a full-color photo, so you can see how the finished dish should look.

KitchenAid 3 Cookbooks in 1: Pies & Tarts; Cakes & Cupcakes; Breads

Recipes for breads, pies, and tarts, with photos of each one. The recipes use common cupboard staples you probably already have in your cupboard, so you won’t have to go hunt for exotic ingredients. Recipes include dinner rolls, garlic pull-apart bread, and caramel walnut banana torte (oh my!).

Whole Wheat and Multigrain Bread Recipes Made with Your Kitchenaid

Milk and honey whole wheat bread – Moist, tender, and slightly nutty. Milk and honey add richness and a sweet (but not too sweet) flavor.
Multigrain bread made in the Kitchenaid – Made with honey, oatmeal, and hot cereal mix.
Honey oatmeal bread – Directly from the Kitchenaid Recipe cookbook (that comes with the mixer). It calls for white flour, but you can use half wheat and half white if you prefer. I’ve cut this in half to make one loaf instead of two.
Whole grain bread – An unusual recipe that uses cooked cereal, which makes it very light and soft, more like white bread, but nutritious.

Make Your Own Quick Oats

If you don’t have quick cooking oats, but do have the regular kind, just toss them in a blender or mini chopper and grind them up for a few seconds.

Kitchenaid White Bread Recipes

Basic white bread – A simple white bread recipe from Epicurious; includes speed settings for your mixer.
Rapid mix, cool rise white bread – Instead of waiting for this bread to rise, you just prepare the loaves, put it in the fridge and let it sit overnight, or while you’re out. Then just take it out and bake it.
Cinnamon raisin bread – I just love cinnamon raisin bread (you think you’re eating cake).
Challah recipe – Perfect for dipping in honey on the Jewish holidays. If there are any leftovers, they make great French toast.
Potato bread – Hearty, soft and great for sopping up sauce or gravy
Single Loaf White Sandwich Bread – a nice, high loaf that’s great for sandwiches; and the recipe makes one loaf, which is great for one person!
Easy single loaf of white bread – adapted from King Arthur Flour’s recipe, this uses a mere five ingredients.
Cinnamon bread – it’s a bread (or maybe it’s dessert), enhanced with a rich, cinnamon swirl.

american sandwich bread

Bread and Loaf Pans

Bread pans for pullman loaves, french bread, and long sandwich size breads.

You can make simple bread recipes in a standard loaf pan, but if you’re going to branch out into more complicated recipes, you’ll need a specialized pan to make it.

Chicago Metallic Commercial II Non-Stick Perforated French Bread Pan

French (or Italian) bread won’t come out right unless you use the right pan. The holes let moisture escape, and help you get bread that’s crusty on the outside and soft on the inside.

Norpro Sandwich Bread Pan

Most bread pans turn out a loaf that’s quite a bit smaller than the packaged loaf you’d get in a store. This one is long enough to make a full-size sandwich size loaf. It’s non-stick and the sides are straight (rather than angled like most pans), so the bread will fit better in a sandwich bag.

USA Pullman Loaf Pan With Cover

The lid ensures you get a nice, square loaf. The pan is nonstick, and has a special coating that makes cleanup easy. Just wash it by hand (do not put it in the dishwasher, as that will remove the coating). Made in USA.

Kitchenaid Italian Bread Recipes

Cheesy Italian bread – Romano cheese is baked right into the bread.
Italian bread – It doesn’t specify this in the recipe, but mix this bread on speed 2.
Foccacia bread – Tyler Florence’s focaccia recipe.
Ciabetta bread recipe – Just perfect for sandwiches. You may find yourself finishing the first loaf before the second one comes out of the oven.

More Kitchenaid Recipes:

Kitchenaid Pasta Recipes

Use the pasta attachment to make your own fresh pasta. You know what’s in it, and it tastes sooo good. It’s lighter and more tender than the dried kind and works beautifully with light, creamy sauces (think cheese, butter, and herbs) or a tomato cream sauce.

Kitchenaid Ice Cream Recipes

Fresh, homemade ice cream (i scream, you scream…). Make whatever flavor you want! If you always wanted chocolate rum raisin chip and can’t find it, or want to play with oddball flavors (like tea), you can. Or go for the classics, like chocolate or oreo.

Using Your Kitchenaid Mixer and Attachments

If you just got your mixer and aren’t sure how to use it (or the attachments), here are tips and instructions. This includes assembly, recipes, and videos so you can see exactly how the strainer, grinder, and slicer work.

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.

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.

It does require a bit of slicing and chopping, but you can cheat, and use some frozen, pre-cut veggies, which is what I did here. I’m calling it lunch, but you could make it for a weekend brunch or for dinner too.

Fritatta Recipe for One

January 21, 2016

by Jodi

Cuisine Italian

Category Lunch Recipes for One

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

Persons

Serving Size

1 frittata

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

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.

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

Slice the potatoes thinly, but don't peel them. Place the sliced potatoes in a saucepan and cover with cold water.
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.
Drain them into a colander, and then set them aside while you prepare the rest of the frittata.
Heat 2 T of the canola oil in an omelette pan, or a non-stick ceramic pan.
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.
Now, add the remaining 2T of oil and the mushrooms and onions. Cook about 5 minutes or so.
Then add the butter and stir until it melts.
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.
Crack the eggs into a small bowl and beat them thoroughly.
Then pour the eggs over the vegetable potato mixture in the pan. Season with salt and pepper to taste.
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).
Splash the vinegar over the top of the frittata.
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.

Tags

broccoli,

butter,

cooking for one,

eggs,

frittata,

Italian,

potatoes

https://singleservingchef.com/frittata-recipe-for-one-person/

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

More Egg and Omelette Recipes

Feta and Spinach Omelette

The essential flavors of spanakopitas, without all the fiddly phyllo dough. Salty feta, tender spinach, and a mild oniony bite from scallions.

Egg Chili Cheese Burrito Recipe

Great for any meal, and perfect when you want food fast. Cook an egg, heat some canned beans, and heat some chilis. Ready in fifteen minutes.

Eggs with Spinach and Chili Peppers

Another perfect breakfast, light lunch, or brunch favorite. Earthy spinach, some cumin for spicy warmth, and chili for heat. Ready quickly too.

Egg and Tomato Gratin for One Person

Eggs mixed with sweet tomatoes, fragrant onions, and garlic, and topped with cheese. That’s tomatoes in the photo (not bacon), but you could certainly add some!

Small Batch Brownies with Cocoa Powder

There’s nothing like a fresh batch of warm, slightly gooey brownies to make a cold day seem more cheerful. The trouble is that most recipes make dozens of brownies, which is way too much! This recipe is for a small batch of brownies, made with cocoa powder. So, you don’t even have to go out and buy baking chocolate or special ingredients.

The other great thing about this recipe is that you only need one bowl to make it. Just put everything in the bowl, mix it all up, pour it in the dish, and bake.

I don’t know where the original recipe came from, but I did cut down the sugar a bit and change the sugar it used. As written, it called for all brown sugar. It also said to use an entire cup of sugar. I thought that was a bit much for a small portion, and I also thought that all brown sugar would be too sweet. I used half granulated sugar and half brown sugar, and reduced the total to 2/3 C (1/3 C each kind of sugar).

I still think that’s a bit sweet, so I may reduce it to 1/4C of each the next time. However, since I know I tend to like less sugar than many other people, I’ll leave the larger amount here in the recipe.

Small Batch Brownies with Cocoa Powder

January 14, 2016

by Jodi

Cuisine American

Category Desserts and Treats

A small batch brownie recipe made with cocoa powder. This is easy to make and only requires one bowl.