Veggie Frittata for One

This frittata is something I make often. A frittata is basically just an open faced omelet, so instead of flipping it, you put it into the oven under the broiler to finish cooking.

This frittata is fantastic because most of us have eggs laying around, and the only other recommendation is to add in whatever vegetables you have. I had zucchini, olives, and some chopped frozen kale. I topped it with a bit of cottage cheese and voila! A rather fancy looking breakfast for one.

Ingredients:

2 eggs

1 small zucchini, diced

5-6 kalamata olives, pitted

A handful of chopped greens - I used chopped frozen kale

Salt and pepper to taste

2-3 tbsp cottage cheese

Instructions:

Start with the vegetables. Add some butter or olive oil to a small non-stick pan on medium heat, and add your chopped zucchini. Sauté until soft, and then add the olives and the kale. Sprinkle some salt and pepper into the pan. Meanwhile, whisk up your eggs. Turn the heat down on the pan (and turn on your broiler while you’re at it) and add the eggs to the pan. Allow the eggs to cook partially, and when your frittata appears to be cooked on the bottom but still runny on top, pop it into the oven. Watch it closely!! It can burn fast. As soon as it looks cooked on the top, pull it out.

Top it with a few tablespoons of cottage cheese, maybe an extra crack of pepper, and enjoy!