Personal Frittata Rapide

I'm a huge fan of Jacques Pepin, who always professes that fast food does not have to be compromised food at all. Here is a quick version of a frittata for one or two, that can be made in just a few minutes. While larger frittatas can take 30 minutes or so to bake, because it is so small, this cooks up quickly under the broiler and in the oven.

I used whatever leftover I had on hand - which is the beauty of a frittata. It is basically a baked egg container to hold wonderful leftovers. I used leftover cooked potatoes, deli ham, leftover tomato sauce and spinach that needed to be finished up. Don't throw away even small amounts of tasty leftovers - use them to jazz up your next frittata.

3 eggs
1/4 cup milk

1/3 cup diced Swiss cheese
2-3 slices deli ham, diced
3-4 cups baby spinach leaves
1/2 to 1 cup leftover cooked potatoes, diced
1-2 Tbsp leftover tomato sauce

Preheat oven broiler and set top rack about 6-inches from broiler elements. Heat a dash of olive oil in an 8-inch non-stick skillet. Add the potatoes and brown them up for a few minutes. Add the ham to heat through. Toss in the spinach and cook down until the leaves have wilted, about 2-3 minutes.

Whisk together the eggs and milk. Salt and pepper to taste.

Scatter the cheese over the wilted spinach mixture and turn heat to medium high.

Pour in the egg mixture and turn heat to medium. Allow eggs to cook about 3-5 minutes undisturbed, until the edges begin to set, but the center is not yet set.

Dribble the tomato sauce about the frittata.

Put frittata under broiler and brown the frittata for about 2-3 minutes, watching carefully. You want the frittata to puff up and brown a bit, but make sure you don’t allow it to burn.

Switch the oven to bake at 375F. Bake frittata for another 3-5 minutes, until the eggs have all set up well.

Serve on a large dinner plate. Serves 1. It could serve 2 for a lighter fare, perhaps augmented with a side salad.

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