Zucchini Tomato Fritatta for One

Zucchini Tomato Fritatta for One by Alison's AllspiceI am a huge fan of eggs, but my husband is not.  Therefore, having eggs has become a treat I enjoy when I’m only cooking for myself.  This zucchini tomato fritatta for one is a perfect light summer lunch, just for me!

This spring I fell in love with this kale and potato fritatta, but it was a little too much to eat all by myself.  Summertime zucchini and tomato fill the fritatta up, but keep it light.

Zucchini Tomato Fritatta for One by Alison's Allspice Zucchini Tomato Fritatta for One by Alison's Allspice Zucchini Tomato Fritatta for One by Alison's Allspice Zucchini Tomato Fritatta for One by Alison's AllspiceI also cut back on the number of eggs in this fritatta to make it perfect for a single serving.  However, having fewer eggs might limit the type of vegetables you want to use.

I like to switch up the vegetables in my fritatta based on what I have on hand. Bulky vegetables, like leafy greens will require more eggs to cover them and keep them from burning in the oven.  Stick with diced veggies to make a great fritatta for one!

Variations on the Zucchini Tomato Fritatta for One recipe:

  1. Don’t own a cast iron skillet?  Any oven-proof skillet will for for this recipe.  Check the owners manual, and make sure you don’t have any wooden or plastic handles that will melt or burn!
  2. Is your cast iron skillet is too big for this fritatta for one?  Double the recipe for a larger skillet, and save half for leftovers!
  3. Dairy free: Try mixing in nutritional yeast instead of Parmesan cheese, and use a dairy free milk, such as soy or almond!

Zucchini Tomato Fritatta for One
 
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This zucchini tomato fritatta for one is a perfect light summer lunch! It's got over 2 cups of vegetables and 2 protein packed eggs to keep you full!
Author:
Recipe type: Main
Serves: 1 serving
Ingredients
  • 1½ cups diced zucchini
  • ¼ cup diced onion
  • 1 TBS olive oil, divided
  • 2 garlic cloves, minced
  • Pinch of red pepper flake
  • 1 medium tomato, diced
  • 2 large eggs
  • 2 TBS each: milk and grated Parmesan
  • ¼ tsp each: salt and pepper
Instructions
  1. Preheat oven to 400 F.
  2. Add zucchini, onion, and 1 tsp olive oil to an 8-inch cast iron skillet. Cook over high heat for 8 minutes, or until the zucchini is starting to caramelize.
  3. Meanwhile mix together eggs, milk, parmesan, salt, and pepper.
  4. Mix tomato, garlic, and remaining 2 tsp olive oil into the zucchini in the skillet. Pour egg mixture over top and cook on the stove top until the edges start to set. Transfer to the hot oven and bake for 8 minutes, or until the egg is set throughout.

Zucchini Tomato Fritatta for One by Alison's Allspice, vegetarian recipe, gluten free recipe, fritatta recipe, egg recipe, low carb recipe, meatless recipe

 

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