Spinach Frittata for One

My guests are gone, and I am, once again, left to cook for myself.

A little girl, in a big city…..

Okay… that sounds all sad. It’s not really. After Mama Gidget left, my friend “R” staid with me a few days. Once “R” left, another friend took me out for a night on the town.

Naturally, we played in the modern art we stumbled upon on our way to and from the restaurant….


After all that frivolity, I needed to stay home, do laundry, and decompress. So, what do I turn to for dinner? What else? Eggs! I went a little fancier than my usual scramble, by creating a delicious, single-serve frittata.

What is your “go-to” single serve meal?

Spinach Frittata for One

(Gluten Free, Dairy Free)


  • 1/2 tsp Earth Balance Vegan Buttery Spread
  • 1/4 Yellow Onion, chopped
  • 1/4 Zucchini, chopped
  • 1 large handful fresh Spinach
  • 1 large Egg
  • 2 large Egg Whites
  • 1/2 large Tomato, thinly sliced
  • 1 Tbsp fresh Basil, chopped
  • 1 Tbsp fresh Italian Parsley, chopped
  • Salt
  • Black Pepper


  1. Preheat oven to 350 degrees F. (375 degrees F if at a high altitude)
  2. In a small, oven-safe skillet, melt Earth Balance over medium-high heat.
  3. Saute’ onion 3-5 minutes, until translucent.
  4. Add chopped zucchini and cook 3 more minutes.
  5. Add spinach and saute’ until wilted.
  6. Remove pan from heat.
  7. Evenly spread spinach mixture in the bottom of the skillet and top with an even layer of tomato slices.
  8. Sprinkle chopped, fresh herbs over top tomato slices.
  9. In a bowl, beat 1 whole egg and 2 egg whites until frothy and well combined.
  10. Season eggs with salt and pepper.
  11. Pour beaten eggs into the skillet evenly over the vegetables.
  12. Place skillet in the preheated oven and bake 15-20 minutes until eggs are set and fluffy.
  13. Serve immediately.