Frittata for One
Description
Frittatas are a great way to use up leftover bits and bobs at the end of the week. They're also easy and quick to throw together.
This recipe is specifically adapted to make a small frittata in this adorable, tiny, 6"cast iron skillet from Smithey Cast Iron:
I actually got two servings from this recipe, but the recipe only takes two eggs, so it's arguably a recipe for one.
Ingredients
Instructions
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Preheat oven to 425*
In a small bowl, crack the eggs, add milk, salt and pepper and whisk with a fork.
Slice or dice protein, potatoes and seasonal vegetables.
Heat a small (6") cast iron skillet over medium-high heat. Add olive oil. When the oil is hot and shimmering, but not smoking, add onion and saute for a couple of minutes, stirring constantly to avoid sticking and browning.
Add vegetables, potatoes and seasonings such as lemon-pepper if using and saute until the vegetables begin to soften. Add protein and stir to mix. Since the protein is pre-cooked, you only need to start heating it--it will get hot in the oven.
Once everything is heated up, pour in the egg mixture. Let mixture begin to cook undisturbed until the edges of the mixture start to bubble:
Place skillet in the pre-heated oven and let cook undisturbed for about 7 minutes. Check for doneness--I like mine to be set in the middle, which takes about 8 minutes--return to oven if necessary.
Serve immediately with a little Hollandaise sauce drizzled on top and a few shakes of smoked paprika if you like.
