Spring Frittata for One

The rush of the morning is over.  My daughter has been delivered safety to school.  My husband, long gone to work at an early hour.  I sit at the kitchen table and take in the quiet of the morning.  My house is silent except for the sound of our neighborhood sparrows and wrens softly chirping and cooing outside.  A car ambles down the street, obviously not in any hurry.  Morning sun streams across the kitchen table from the window promising a hot day.  I move my hands into its warmth.  I love that heat on my skin.  This is what I missed during winter.


My stomach groans and heaves as if throwing a tantrum, “I am hungry!  Feed Me!” it says.

“Oh fine,” I say back, “Lets see what we have.”

I already know the answer is not much.  The ends of some veggies, hardly any cheese, a couple of eggs.

Well, that’s it then.  An old fallback.  A frittata.  Fast, easy and it uses up what is left in the fridge before market day.

Spring Frittata

  • 1 handful of spinach, chopped
  • 1/2 a small squash, chopped into bite size pieces
  • 1 stalk of green onions (spring onions), chopped into small coins/rings
  • 2 eggs, organic will taste best
  • a couple pinches of salt & pepper
  • olive oil
  • splash of milk (abt 2 tablespoons)
  • a few large pinches of Parmesan cheese or any other grated cheese

1.  Preheat oven to 350 F.  In a small bowl mix two eggs, a small splash of milk, salt, pepper and a pinch of Parmesan with a fork until blended.  Set aside.

2.  Heat a small (6.5 in) cast iron skillet (or another stove to oven skillet) on med heat.  Add a tablespoon or so of olive oil.  When the oil is hot add the squash, sprinkle it with a little salt and pepper, then let it brown for about 5 minutes stirring occasionally.  Add the white half of the green onion to the pan and cook for about 2 minutes.  Reserve the green half of the onion for garnishing.  Add the spinach and cook another minute or so.  You want the spinach to be limp, but a bright green color.  Remove from the heat.

3.  Pour the veggies into the egg and mix together.  Return the pan to the stove on med heat and let it warm up.  When hot, pour eggs & veggies back into the pan.  Let cook, without touching it, until the bottom and edges have browned a little.  The top and middle will still be eggy, but don’t worry.

4.  Move the pan into the oven to finish cooking.  It will take between 5-10 minutes.  You will know its done when the center is just set.  Let it cool a couple of minutes then, using a spatula, slide it from the pan to a plate.  Top with another pinch of Parmesan and some green onions.  Enjoy!

Makes 1 frittata.  Want to feed more people?  Just multiply the ingredients by how many people you want to feed.  And don’t forget to use a bigger pan!


(Click on recipe card to save and print.  It is designed to be printed on 5×7 photo paper and stuck in a card file, on the fridge or given to a friend.)

Author: Melissa

I live in the high desert outside of Los Angeles in southern California with my 14-year-old daughter and my 6 yr old son. I love to help people, which is why I am a teacher! I find so much joy in helping others create a life they love. This little blog is about food. Growing it, cooking it and eating it! I hope it inspires you to try something new and stretch yourself!

10 thoughts

      1. That’s what I love about this recipe. You can use whatever veggies you have on hand. I hope it got your day started off on the right foot.

  1. Melissa, that looks really good. My wife recently mixed some leftover squash in our son’s scrambled eggs. I was hesitant, but really liked it. She suggested I put it in a fritatta (I’m the fritatta maker of the house). I may use this recipe because we usually have some spinach on hand. Thanks.

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