Single Serving Frittata Recipes

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FRITTATA FOR ONE



Frittata for One image

This Frittata is the perfect meal-time combination of fats, protein + veggies for optimum health + satisfaction. It's Paleo, Whole30 approved, completely adaptable + totally delicious!

Provided by admin

Categories     Breakfast

Time 10m

Number Of Ingredients 6

1 tsp butter, ghee, coconut oil
1-2 cups vegetables of your choice**
1 cup leafy greens
1/2 cup pre-cooked meat (optional)
2-3 eggs whisked
1 pinch salt + pepper

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.

BAKED FRITTATA FOR ONE



Baked Frittata For One image

If you want to use the tomato, look for a roma plum tomato at the grocery store; it's perfect. This is a great lunch or supper for one person, and the recipe easily doubles too.

Provided by Lennie

Categories     Breakfast

Time 40m

Yield 1 serving(s)

Number Of Ingredients 13

2 large eggs
1 small zucchini, sliced
1 small tomatoes, diced
6 mushrooms, sliced
1 tablespoon butter
1 potato, cooked and diced (optional)
2 green onions, chopped
1 clove garlic, minced or pressed
1/4 cup chopped fresh parsley
1/4 cup grated cheddar cheese
salt
freshly ground black pepper
dried basil or fresh basil

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.

Nutrition Facts : Calories 438.3, Fat 31.5, SaturatedFat 16.6, Cholesterol 432.2, Sodium 451.9, Carbohydrate 16, Fiber 4.7, Sugar 8.9, Protein 26.5

SINGLE-SERVING FRITTATA



SINGLE-SERVING FRITTATA image

Categories     Egg     Breakfast     Fry     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Healthy

Yield 1

Number Of Ingredients 4

1 large shallot, thinly sliced
1 small zucchini, thinly sliced
3 eggs, beaten
2 tbsp shredded Monterey Jack (or any mild white cheese)

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.

MINI FRITTATAS



Mini Frittatas image

Muffin-sized perky spinach frittatas. They are fun to make and even the kids love them! Accompany this dish with tortilla chips and salsa - makes for a great treat! Use egg substitute in place of the eggs to make this an even healthier treat.

Provided by Sparkles

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Yield 4

Number Of Ingredients 13

6 ounces frozen chopped spinach, thawed and drained
1 cup ricotta cheese
2 tablespoons sour cream
½ cup grated Parmesan cheese
½ cup shredded Cheddar cheese
4 eggs
¼ cup milk
¼ teaspoon hot pepper sauce
1 teaspoon ground cumin
¼ teaspoon ground black pepper
½ teaspoon lemon pepper
2 tablespoons dried parsley
3 tablespoons salsa

Steps:

  • Preheat oven to oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
  • In a medium bowl, combine spinach, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese.
  • In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper. Stir egg mixture into spinach mixture.
  • Spoon mixture into the prepared muffin tin. Bake in preheated oven for 20 to 25 minutes. Let stand for 5 minutes. Remove from muffin cups. Serve warm.

Nutrition Facts : Calories 293.2 calories, Carbohydrate 8.2 g, Cholesterol 231.7 mg, Fat 19.2 g, Fiber 1.7 g, Protein 22.9 g, SaturatedFat 10.2 g, Sodium 565.3 mg, Sugar 2.2 g

INDIVIDUAL ITALIAN FRITTATAS



Individual Italian Frittatas image

The Italian word "frittata" refers to frying the egg-based dish in a skillet. This Italian spin with added salami, roasted sweet peppers and mozzarella is baked in a ramekin but the ending is the same-delicious day or night. -Nancy Elliott, Houston, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 2 servings.

Number Of Ingredients 13

1/4 cup finely chopped onion
2 teaspoons olive oil
4 medium fresh mushrooms, chopped
4 thin slices hard salami, julienned
2 tablespoons finely chopped roasted sweet red pepper
4 large eggs
1 tablespoon 2% milk
1 tablespoon grated Parmesan cheese
2 teaspoons minced fresh parsley
1 teaspoon minced fresh chives
Dash pepper
1/4 cup shredded part-skim mozzarella cheese
Chopped fresh chives, optional

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.

Nutrition Facts : Calories 339 calories, Fat 24g fat (8g saturated fat), Cholesterol 456mg cholesterol, Sodium 751mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.

MUFFIN PAN FRITTATAS



Muffin Pan Frittatas image

What an easy way to make eggs for a group.

Provided by OMARILYN

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 35m

Yield 12

Number Of Ingredients 10

cooking spray
1 tablespoon olive oil
1 cup chopped fresh asparagus
¼ cup chopped green bell pepper
2 tablespoons chopped red onion
6 eggs
½ cup milk
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  • Heat olive oil in a skillet over medium heat; cook and stir asparagus, green bell pepper, and onion in the hot oil until softened, 5 to 10 minutes.
  • Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked vegetables and Cheddar cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup.
  • Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.

Nutrition Facts : Calories 92.5 calories, Carbohydrate 1.5 g, Cholesterol 103.7 mg, Fat 7 g, Fiber 0.3 g, Protein 6.1 g, SaturatedFat 3.1 g, Sodium 146.5 mg, Sugar 1.1 g

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