When Ravi is out and I'm on my own for dinner, I always gravitate towards eggs for an easy and nourishing meal. It's a regression to my single girl days in Brooklyn - and to be perfectly honest, I don't mind those occasional nights of wine, frittata, and vegging on the couch with the remote all to myself.
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
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
Set oven to broil.
Whisk eggs in a bowl, season with a pinch of salt, and set aside.
Heat an 8-inch, nonstick, ovenproof skillet to medium. Add oil and desired vegetables — warm through until greens are wilted.
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.
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...)
Serve warm or room temperature.
Favorite Vegetable Combinations:
Broccoli + red pepper + spinach
Kale + garlic + red onion
Spinach + mushroom + garlic