You know those people who don’t eat breakfast because they aren’t hungry? Or maybe they eat breakfast, but they have half of a grapefruit + a cup of coffee? Or maybe one egg or a piece of toast? Yeah, I don’t get those people + I’m definitely not one of them.
To be honest, I have fully bought into the “breakfast is the most important meal of the day” propaganda. Mornings are my time + breakfast is my meal. I LOVE to wake up early. I workout early. I clean the house early. I read, I go for a bit of a walk… And then I eat.
When I break my fast, I need a legitimate meal, none of this “bit of fruit” nonsense. My stomach absolutely lets me know when eating time rolls around. Because I typically eat my breakfast after a workout, I like to include a good amount of carbohydrates alongside of the other essential players fat + protein, to help my muscles repair + to keep me fuelled for the entire morning. Breakfast items like smoothies or oatmeal bowls are super yummy, but I just can’t stop coming back to my one true breakfast love – my frittata for one.
Don’t let the word “frittata” throw you off. I know that it sounds fancy, but all that it really means is that the eggs are cooked in a skillet in the oven rather than on the stovetop. Frittatas are actually simpler, in my opinion, than a traditional omelet or even fried eggs (there’s no flipping involved!).
And the best part about creating a frittata just for yourself is that you can make it however you want! Once you get the essential steps down, this recipe is completely customisable to whatever you have on hand in the fridge or are craving that morning. You can have it every day for a week + not eat the same thing twice!
My favourite version of this frittata? The leftover’s frittata. I love to chop up leftover roasted potatoes + chicken from dinner and throw it into a pan with some spinach or tomatoes and cover it all in eggs. It makes the quickest, simplest breakfast ever! (It’s great with leftover pork, leftover burger or even leftover stir-fry thrown in!)
Some of my other favourite combinations are:
- caramelised onion, butternut squash + goat cheese
- red peppers + zucchini + feta
- broccoli + spinach, garlic+ kale
- peppers, roasted potatoes + cheddar
Once you have your veggies prepped, it’s as simple as sautéing them until tender, or reheating them in your pan. When they are nice + warmed through, you just pour your beaten eggs over the top. Feel free to customise this step too! If you’re a 2-egg eater, great. If you prefer 3 or 4, works fine too! You can add some milk or coconut milk to your eggs if you’re looking for extra creaminess. Just be sure to season them with salt + pepper. This is a non-negotiable.
I suggest that you turn your burner off before you pour your eggs over the veggies. The residual heat from the pan will be enough to set the bottom of the eggs before you put it into the over. Once your heat is off, pour the beaten eggs over your filling ingredients. Swirl the pan to ensure that all of the vegetables (+ meat) are evenly coated with the egg mixture. If you need to, just press down on the tops of the veggies with a spoon to make sure that they are submerged.
Next, the pan gets slid into the oven, underneath a hot grill or broiler. (Be sure to toss some cheese on top of your frittata at this stage if that’s your thing.) Leave the entire pan in the oven for 3-5 minutes or until the eggs are set, the edges are puffy + the entire thing is a gorgeous golden brown.
Once you pull it out of the oven, you’re good to go! I typically serve mine up with half of an avocado + a mug of strong coffee. However, it’s delish with some toast or fruit on the side too.
This dish is perfect if you don’t have a ton of time in the morning. You can even make it the evening before + just microwave it or even eat it cold. It’s a no-fuss meal that can be absolutely chock full of veggies, protein + health fat to start your day off well. And because you get to choose the ingredients, it can be Paleo + Whole30 complaint. Win!
I hope that you try out this breakfast staple of mine. I think you’ll love it as much as I do. If you do give it a try, be sure to let me know over on instagram or let me know what you thought in the comments below!
Frittata for One
Ingredients
- 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
Instructions
- 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.
So, when you put the dish under the broiler, you have turned the broiler off first right? So, there is just residual heat in the oven at the point that you add the pan in there?
Hi Therese! Actually, no, you want the broiler on when you put the pan underneath. Just be sure you use an oven safe frying pan! The broiler is what cooks + sets the eggs 🙂 But it is only under there for a few minutes!
Great recipe! Can you recommend a single serve pan to use?
Hi what is the nutritional breakdown for this recipe?
Delicious! Easy way to make a frittata. I love that it was one serving and the broiler gave it a beautiful browned top. Will use this again as my go to brunch dish!
I’m SO glad to hear that, Allie! Thanks for trying 🙂
What size pan do you use for two or three eggs?