Single Serving Frittata Recipes

FRITTATA FOR ONE

Steps:

• To start, turn on your oven's broiler or grill to preheat.
• Choose your selections of vegetables - anything you like - and chop them up.
• Melt your fat in a pan + add the veggies that take the longest to cook (potatoes, broccoli, etc.). Sauté until tender. (You can add your meat during this step if you're using it!)
• Add any other soft veggies that need a quick cook like spinach or pepper.
• Beat your eggs together in a bowl with salt + pepper.
• Turn off the heat + add your eggs to the pan with your vegetables. Swirl the pan + press down the veggies until you have one even layer, covered in egg.
• Put the entire pan into the oven, under the grill or broiler for 3-4 minutes or until the egg is puffy, set, and slightly golden brown on top.

INDIVIDUAL ITALIAN FRITTATAS

Steps:

• In a small skillet, cook and stir onion in oil over medium heat until tender. Add mushrooms; cook 2-4 minutes longer or until tender. Divide between two greased 8-ounce ramekins. Top with salami and red pepper. , In a small bowl, whisk the eggs, milk, Parmesan cheese, parsley, minced chives and pepper; pour into ramekins. Bake at 400° for 10 minutes., Sprinkle with mozzarella cheese; bake 8-10 minutes longer or until eggs are set. Sprinkle with chopped chives if desired.

CRUSTLESS MINI QUICHE (SINGLE SERVING BREAKFAST MUFFINS)

Steps:

• If using meat (bacon, sausage, etc.), cook it fully first. Set it aside to cool, then cut into small pieces.
• Preheat oven to 375 degrees F., and thoroughly grease (butter, coconut oil, or non-stick spray) a muffin tin. (NOTE: I recommend using a non-stick muffin tin for even easier removal.)
• In a large bowl, whisk together the eggs, cream, milk, parsley, basil, salt, and pepper. Set aside.
• Get all your veggies diced up and ready to go. Optionally, you can saute your onion with a bit of olive oil to soften it up and take away some of its bite. Set aside and allow to cool.
• Add all the veggies to the bowl with the egg mixture, and stir to combine. Stir in half of the cheese, and all of the meat, if using.
• Using an ice-cream scoop or ¼ cup measure, scoop the mixture into the prepared muffin pan. Fill to about ¼ inch from the top, then sprinkle a small amount of reserved cheese over each. Place in the oven, and bake for 20-25 minutes, or until the egg is fully set and the cheese has just started to turn golden on top.
• Remove from the oven and let cool for 5-10 minutes before running a butterknife around each muffin, and gently removing from the pan. Enjoy while warm, or let cool completely before storing in an airtight container in the fridge. Leftovers can be reheated for several seconds in the microwave (time will vary depending on your microwave), or a few minutes in a preheated oven or toaster oven.

MUSHROOM AND ASPARAGUS FRITTATA WITH GOAT CHEESE

Steps:

• Preheat the oven or toaster oven to broil.
• Spray a 7- to 8-inch non-stick fry pan with cooking spray and warm on medium heat. Add the sliced mushrooms and cook for 2-3 minutes, turning once or twice. Add the asparagus and cook for 1-2 minutes more.
• Whisk the eggs in a bowl with 1 teaspoon water and a pinch of kosher salt until light and frothy, then pour into the mushroom and spinach mixture. Sprinkle with the green onion and the goat cheese.
• Cook the eggs undisturbed until the edges begin to pull away from the edge of the pan and begin to set. Gently lift the edges of the egg and tilt the pan so the uncooked egg runs under the cooked part and cook for another minute or so.
• Transfer the fry pan to the oven and broil for 2-3 minutes or until the eggs have puffed and have cooked through.
• Remove from the oven and sprinkle with more goat cheese if desired. Cut into wedges and serve warm or at room temperature.

BAKED FRITTATA FOR ONE

Steps:

• Note that just about everything here is optional.
• Use vegetables you like.
• Use the kind of cheese you like.
• And if you don't have leftover boiled potatoes, don't sweat it.
• The dish will just be a little less hearty.
• Preheat oven to 350F degrees.
• Spray a pie plate with Pam.
• Beat eggs in a fairly large bowl.
• Meanwhile, heat butter (or cooking oil, but butter tastes better) in a skillet and saute the veggies of your choice along with the garlic.
• When tender, scrape into the beaten eggs.
• Add the parsley, cheese (try swiss for a change, or even mozzarella) and seasonings and stir.
• Pour into prepared pie plate and bake for 20-25 minutes until set.
• Let stand for two minutes, then cut into wedges and enjoy.

SINGLE-SERVING FRITTATA

Steps:

• In a small non-stick skillet, saute the shallot in 1 tablespoon of olive oil over medium-low heat. When they begin to become tender, add the zucchini. Saute the veggies until they are cooked through and beginning to brown, about 4 minutes. With your spatula, spread the zucchini and shallots evenly across the base of the pan. Season the egg with salt and pepper and pour it over the veggies. Cook until the bottom of the frittata has set and the top is nearly cooked through, about 3-5 minutes. Using a spatula, loosen the bottom of the pancake. Peel back one side, and tilt the pan so that the remaining uncooked egg slides to the open surface area. Using a second spatula, gently flip the frittata. Sprinkle the cheese over the top, and cover the pan with a plate to lock in the heat. Cook for another minute or so until the cheese is melted and the underside of the frittata has set. Slide the frittata onto a round plate and serve immediately.