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.


  • 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


  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.


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

Compound Butter Cheeseburger

It was National Cheeseburger Day a few weeks ago.  Somehow, I managed to miss it, but celebrating with a compound butter cheeseburger is something you can do any day.  Who needs a holiday?

Compound butter is just a fancy way of saying that you take butter, soften it a bit, and then add other ingredients. Mix them all together and you have compound butter. Once you’ve got that, you add it to your ground beef, form your burger, and start cooking.

There are two good reasons to use compound butters.  The first reason is that it adds extra flavor. And, you can change the flavors by adding different ingredients to the butter (lemon, parsley and garlic, sun-dried tomatoes, a dash of cayenne, hot sauce, whatever you like).

The second reason is that it keeps your burger moist and delicious.  It won’t dry out as much if you overcook it a bit.

It’s pretty easy to do and fun to play with.

I served it on a fresh potato roll, but you can use a standard burger bun or a kaiser roll,  or even an English muffin if you prefer.

Cheeseburger with Compound Butter

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Category: lunch

Cuisine: American

one serving

compound butter cheeseburger

Cheeseburger with compound butter.


  • 1T butter, softened
  • one garlic clove, minced
  • pinch dried basil
  • pinch tarragon
  • 4 oz. chopped beef
  • salt and pepper to taste
  • one slice provolone cheese (or other good melting cheese)
  • potato roll (or whatever roll you prefer)


  1. Remove the butter from the fridge and let it sit for half an hour or so to soften (or pop it in the microwave for a few seconds).
  2. Take a slice of provolone cheese, and let it sit on the counter to get to room temperature.
  3. Once the butter is soft, mix in the garlic, basil and tarragon.
  4. Add the butter mixture to the ground beef, season with salt and pepper and form into a patty.
  5. Heat the pan on high heat. Cook on one side for three minutes, then turn over and cook for another three minutes (medium-rare). Add the cheddar cheese and cook another minute or two until it melts.
  6. Remove the burger from the pan and let it rest for a minute.
  7. Place burger on roll and enjoy!


If you're using grass-fed beef, the instructions are a bit different. In that case, add about a teaspoon or two of olive oil to the pan.

Sear the burger on one side, turn the heat down to medium-low and cook for three minutes. Turn the burger over, and cook another three minutes. Then add the cheese and cook for a minute. Let the burger rest for two-three minutes before you eat it.

Grass-fed beef has to be cooked slower and on a lower flame than standard beef. It's lower in fat, so you need to add some oil.

Substitutions and Variations

  • I’ve used garlic, basil, and tarragon in my compound butter, but you can use any herbs you like.
  • Or, you can kick it up a notch with some cayenne or sriracha.
  • Replace the garlic with a few sun dried tomatoes.
  • Make a quick aioli (mayonnaise, garlic, salt, pepper, a splash of olive oil, and a bit of lemon juice), or add crisp bacon.

Tools and Ingredients for this Recipe

Norpro Porcelain 3-Ounce Ramekins, Set of 6

These are extremely handy. I use them to soften the butter (without having an entire extra pan to clean).  They are also great for serving condiments or sauces on the side.  I even have a larger one that I use as a mini sugar bowl. They’re safe to use in the oven and the microwave.

More Recipes with Ground Beef

Sloppy Joe Recipe for One Person

Easy Italian Meatball Recipe for One

Small Batch Spicy Stovetop Chili Recipe

Easy Italian Wedding Soup

Pan-Fried Tilapia with Lemon Butter Sauce

This single serving of pan-fried tilapia with lemon butter sauce is quick, easy, and delicious. I was never a big fish fan growing up, but I’ve grown to like it as I have gotten older.  If you’re a bit wary of fish, tilapia is a good “starter fish.” It has a mild flavor and doesn’t overwhelm your taste buds (or your kitchen).

I got the idea from someone who said she made tilapia with butter, lemon, and rosemary.  I thought that sounded good, but that it would be even better with some olive oil and mustard powder (it was).

You can put the whole thing together and have dinner on the table in less than fifteen minutes. Make the fish, steam (or zap) some veggies and you’re good to go.

I made this recently (just as spring is finally showing signs of arriving, after a truly nasty winter), but it would be great in the summer when you want something fast.  There’s no need to heat the stove or the oven for an hour.

By the way, the fish came from Trader Joe’s.  They have great frozen fish. The tilapia was in a package with individually-wrapped fillets. Normally, I don’t like extra packaging, but in this case it was perfect, since I only had to defrost one fillet, instead of the entire bag.


Pan Fried Tilapia with Lemon Butter Sauce

Prep Time: 5 minutes

Cook Time: 10 minutes

Category: entree

Cuisine: American


pan-fried tilapia with lemon butter sauce

A quick fish dinner for one with lemon, a bit of mustard, and rosemary.


  • 1 T olive oil
  • 1 tsp butter
  • salt and pepper to taste
  • 1 pinch dried rosemary
  • 1 pinch mustard powder
  • 1 tilapia filet
  • healthy squeeze lemon juice (preferably fresh)


  1. Heat the olive oil and the butter in a small frying pan.   Season the fish with salt and pepper.
  2. Sprinkle the tilapia with the mustard and rosemary on both sides.  Add it to the pan.  Squeeze the lemon juice over the fish. Cook until done, about 3-4 minutes per side (depending on how thick the fish fillet is).  It should be lightly colored, but no longer pink.
  3. Serve immediately, before the fish gets cold. I steamed some Trader Joe's string frozen beans and cut up some fresh carrots to serve with it.  I felt so healthy and virtuous.

Substitutions and Variations for Pan-Fried Tilapia with Lemon Butter Sauce

  • If you don’t have tilapia, use another mild, white fish such as cod, flounder, or Dover sole
  • Swap the rosemary for some capers
  • Skip the mustard and the rosemary and use dill instead


More Easy Fish Recipes

Indian Fish Fillet in Yogurt Sauce

Greek Fish with Lemon and Tomatoes

Salmon with Greek Yogurt Dill Sauce

Salmon in Foil Packet with Potatoes