Frittata For One (+ 11 Variation Ideas)
This quick frittata for one with salmon and asparagus is such an easy way to make sure you're getting in enough protein! It's also the perfect way to get creative in the kitchen and use up those ingredients that you're not quite sure what to make with before they go to waste.
Equipment
- I used a 6 inch/15 cm skillet
Ingredients
- 3 Large eggs
- 2-3 oz (65-70g) Asparagus, about 4 to 5 spears
- 1 tsp (5 ml) Olive oil or ½ teaspoon (2.5g) butter/ghee
- 1 ½ - 2 oz (40-50g) Smoked salmon
- 2-3 Mini bocconcini, halved (or small mozzarella balls)
- 2 tsp (10ml) Milk
- 2 tsp (5g) Chopped fresh herbs (such as dill, parsley or chives)
- Salt and pepper, to taste
- Zest of ¼ lemon
Instructions
- Preheat and prep: Preheat your oven to 350°F (180°C). Trim the tough ends off the asparagus and cut into 1 to 1½ inch (3 to 4 cm) pieces.
- Cook the asparagus: Heat the olive oil (or butter/ghee) in a small oven-safe skillet (about 6 inches / 15 cm) over medium heat. Add the asparagus and sauté for 2 to 3 minutes, until just tender. Remove from the skillet and set aside.
- Whisk the eggs: In a small bowl, whisk together the eggs, milk, lemon zest, herbs, salt, and pepper until well combined.
- Assemble the frittata: Return the asparagus to the skillet. Pour the egg mixture evenly over the top, then scatter with smoked salmon and bocconcini.
- Cook on the stove: Place the skillet back over medium-low heat and cook for 2 to 3 minutes without stirring, just until the edges start to set.
- Finish in the oven: Transfer the skillet to the oven and bake for 6 to 8 minutes, or until the frittata is just set in the center.
- Serve: Let cool for 1 to 2 minutes before sliding onto a plate. Serve warm or at room temperature.
Notes
This quick frittata recipe serves well with a side salad, sauerkraut or kimchi, a slice of toast or simply top it with micro herbs.
Tried this recipe?Let us know how it was!
