Brunch for One. Or Two.

While debating whether to go for a bike ride, take a power walk in the park, or just go to the gym, I got hungry. (This happens a lot since I will procrastinate going to the gym for hours.) As breakfast turned into lunch, I decided to throw together a frittata because I needed to clean out my fridge. Frittatas are good like that.

I only had a few eggs so opted to make an individual frittata in my little 8-inch skillet. I sauteed half of a red onion, some ham that someone had given me earlier in the week (people give me weird stuff - what!), and then stirred some leftover ricotta and Parmesan into the eggs before I dumped them into the pan. It turned out to be a bit like a quiche lorraine, which is to say, pretty tasty! It's also pretty filling so you could totally share this with someone. I would just add some nicely toasted bread and coffee (not to the frittata- just on the side-duh!).



Alotta Frittata for One

1 tablespoon extra virgin olive oil
1/2 small onion, diced (about 3 tablespoons)
1/4 cup diced ham
3 large eggs
1/4 cup ricotta
2 tablespoons grated Parmesan
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper


1. Preheat the oven to 375˚ F. Add the oil to a small ovenproof skillet (preferably nonstick) over medium heat. Add the onion and cook until soft, about 5 minutes. Add the ham and cook until heated through, about 2 minutes.

2. In a medium bowl whisk the eggs, ricotta, Parmesan, and salt and pepper until combined.

3. Add the egg mixture to the skillet and cook on the stove top for 3 minutes. Transfer the skillet to the oven and bake until firm, about 10 minutes.

4. Turn the frittata out onto a plate or cutting board and serve immediately with extra salt and pepper to taste. Serves 1. Or 2.

(*Note: If you have a skillet with a plastic handle, just wrap it really well in aluminum foil before putting it into the oven.)