Sometimes I get frittata envy. The Hemsley sisters have some serious frittata game and a little inspired by my current social feeds, I took to making a frittata for one.
A little guilty of spending an entire day at the movies yesterday, Jared and I were finally heading home when he asked me what I was doing for dinner. We both lol’d: winging it obviously! Ahmed is in Karachi at the moment and cooking for one never really appealed to me, baking for one? Sure! Any excuse to get the oven going but cooking for one? Don’t get me wrong, I just love eating my meals with people.
Blame it on my roots and years in Karachi where every meal: breakfast, lunch and dinner meant a handful of loved ones around a table determined to get that last bit of palak. In Toronto unless I’m cooking for the blog, most of my solo meals throughout the day include a blender – dinner is the main event in our household. True to form, faced with a few days of solo meals I made an entire jar of kale pesto in the blender last week, add a few spirals of something or other and dinner is wung.
Mushroom and Goat Feta Frittata
Ahmed’s being spoilt in Karachi with shami kebabs and biryani and given that I have two different types of envy, frittata and Karachi, I figured something nutritious and delicious like a frittata would do me some good. Given the element of baking involved with this frittata, it’s safe to say I tricked myself.
So if eggs are your go-to when eating for one, add this baked frittata recipe to your repertoire. Just mildly more interesting than a run-of-the-mill omelette.
Ps. If you are going to effort of cooking this frittata, quadruple the ingredients and get some people over to enjoy it with you. Telling my sister how yummy it was over the phone SUCKED!
- 1tbsp olive oil
- 2 eggs
- 1/4 cup goat’s feta cheese
- 1/4 small white onion, diced
- 1/4 small red potato, sliced thinly
- 50g mushrooms, sliced
- 1/4tsp mixed dried herbs
- Preheat oven to 350F.
- In a small skillet or frying pan that is oven proof heat one tablespoon of olive oil.
- Meanwhile in separate bowl beat the eggs and crumble in most of the feta, reserving a little.
- Add the onion, potatoes, mushrooms and dried herbs to the skillet. Sauté until the potatoes are soft and vegetables have dried out. Stir in the eggs and sprinkle the remaining feta.
- Bake for about 15-20 minutes until the eggs have set. Serve with a lovely salad, hot or cold.