The beauty about frittatas is that you can use whatever leftover veggies are in your fridge. The version pictured is pretty basic with baby spinach, arugula, and gomasio (sesame seeds + sea salt), but the variations are endless.
You could also easily double the recipe to serve two people. Just use a 10-inch instead of an 8-inch skillet.
Very Veggie Frittata
SERVES ONE
INGREDIENTS:
2 eggs
1 tsp. olive oil or coconut oil
Large handful greens (I like spinach and/or arugula)
1/2 cup other cooked vegetables (optional)
salt and pepper, to taste
DIRECTIONS:
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Set oven to broil.
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Whisk eggs in a bowl, season with a pinch of salt, and set aside.
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Heat an 8-inch, nonstick, ovenproof skillet to medium. Add oil and desired vegetables — warm through until greens are wilted.
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Next, add eggs and gently push around with a rubber spatula until just beginning to set, lifting the sides of the mixture as it sets to let the uncooked eggs run underneath.
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Once most of the egg mixture has set, but the top is still loose, and place on the top rack of your oven to finish cooking, about 3 minutes. Keep a watchful eye to make sure the frittata doesn't overcook. And remember to use oven mitts to remove as the handle will be hot! (I might have made this mistake before...)
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Serve warm or room temperature.
Recipe developed for SWW® by Erin Parekh
