Spinach and Sun Dried Tomato Frittata for One

This quick and easy spinach and sun dried tomato frittata for one makes an excellent breakfast perfect for lazy weekends or busy weekdays

It is a belief among many dog owners that there are two kinds of dogs; those who are play motivated and those who are best persuaded by food. My sweet boy, Denver, can identify with the former. He’d flip over backwards if it meant you’d throw him a toy or chase him around the yard.

On the other end of the spectrum is our Sammy who will roll of the couch only with the promise of a treat or a bowl full of food. Consequently he has earned the affectionate nickname ‘Fat Lump.’

If I were a dog, I would certainly be on the same page as Fat Lump. For me, food is the ultimate persuasion tool. When I was little, my brother and I spent our summers involved in a reading program. Once we read a certain amount of books, Pizza Hut would reward us with our very own personal pan pizza. You can bet I blazed through every ‘Amelia Bedelia’ book I could in order to earn my pizza.

This frittata reminds me so much of those personal pizzas. The whole thing is all mine and it’s packed with protein and veggies so I don’t feel bad about eating it all.

This will not be the thick (deep dish?) frittata that you may be used to. But cooking the eggs just until they’re puffy results in a nice texture. This is a great way to switch up you’re egg routine, too. Sun dried tomatoes add a nice hint of acidity and mozzarella adds a delightful creaminess.

One last note: The key to making this frittata flavorful and satisfying is to season as you go. The spinach gets seasoned while it cooks, the eggs get seasoned when they’re whisked, and you may find the whole thing needs another dash of salt or pepper at the end.

I hope you get a chance to try this recipe. You can switch it up by using this as a base recipe and adding any number of toppings.

Spinach and Sun Dried Tomato Frittata for One

  • 1 Tsp Olive Oil
  • 1 Cup Fresh Spinach
  • 2 Eggs
  • 3-4 Sun Dried Tomatoes, sliced
  • 1 Oz. Mozzarella
  • Salt
  • Pepper

Preheat the broiler and heat a small pan over medium heat. Add the olive oil and allow to heat for a minute before adding the spinach. Add a pinch of salt and toss until wilted. Remove and set aside.

Whisk the eggs and add a pinch of salt and pepper. Pour the eggs into the pan. Gently squeeze out the excess water from the spinach and sprinkle it evenly on top of the eggs along with the sun dried tomatoes and mozzarella. Continue to cook about a minute or two, until the edges of the frittata start to set, and place under the broiler. Cook for 2-3 minutes until the eggs are puffy and just a little bit of shine remains. Remove from the pan, serve, and enjoy!