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This one-person frittata recipe was devised by Rob Dose, co-author of The Solidcookbook for the love of multi-generational cooking (2019). It's great in the AUS-ION™ 20cm or nöni™ 20cm Lightning Frypan.
All Solidteknics pans can be used on any heat source, so grab whichever pan is going to feed your family well and scale this recipe to suit. Doubling the measurements works well in the AUS-ION™ 26cm.
Ingredients (serves 1)
- 3 eggs
- 2 tbsp cream or milk
- Salt and pepper to taste
- Fillings of your choice: cherry tomatoes, spinach, feta, mushrooms, capsicum, leftover roast vegetables, cheese — the options are endless!
- Butter or oil for the pan
Method
- Preheat your oven to 180°C (160°C fan forced).
- Whisk together the eggs, cream (or milk), salt and pepper in a bowl until well combined.
- Heat your AUS-ION™ or nöni™ frypan over medium heat on the stovetop. Add butter or oil and allow to melt and coat the pan.
- Add any fillings that need cooking first (e.g. mushrooms, capsicum) and sauté briefly until just softened.
- Pour the egg mixture over the fillings in the pan. Add any uncooked toppings (e.g. cherry tomatoes, feta, spinach).
- Cook on the stovetop for 1–2 minutes until the edges start to set, then transfer the pan directly to the preheated oven.
- Bake for 8–12 minutes until the frittata is just set in the centre and golden on top.
- Remove from the oven, allow to cool slightly, and serve directly from the pan or slide onto a plate.
Tips: The frittata will puff up in the oven and settle as it cools — this is normal! Don't overbake or it will become rubbery. Leftovers are great cold or reheated the next day.
