Frittata for One
any combination of leftovers

Two or three eggs can absorb an impressive amount of whatever's been accumulating in the fridge. Leftover roasted vegetables. A few slices of cooked sausage. Half an onion that needs to be used up. The end of a block of cheese. A frittata takes all of this and turns it into one coherent thing, and it takes fifteen minutes.

The frittata has a slightly undeserved reputation as a brunch dish that requires technique. It doesn't. The technique is simple: cook the filling, add beaten eggs, let the bottom set on the stove, finish the top under the broiler. That's it. What makes it feel like actual cooking rather than scrambling eggs over stuff is the broiler step, which sets the top and gives it the slight golden color that makes it look like something you intended to make.

The formula works with almost any combination. You're looking at roughly a handful of cooked or quick-cooking filling per serving, two to three eggs, a little fat for the pan, and salt and pepper. Cheese is optional but welcome. Herbs if you have them. That's the whole thing.

What you need

• 2–3 large eggs
• 1–2 tablespoons milk, cream, or plain water
• A generous handful (about ½ cup) of any filling: cooked vegetables, leftover roasted anything, sautéed mushrooms, wilted greens, cooked potato, bits of cooked meat or sausage, drained canned beans
• 2 tablespoons any cheese — grated parmesan, crumbled feta, torn fresh mozzarella, shredded cheddar, or whatever is open in the fridge
• 1 tablespoon olive oil or butter
• Salt and black pepper
• Optional: a small handful of fresh herbs, a pinch of red pepper flakes
• Equipment: a small (6-inch or 8-inch) oven-safe skillet — cast iron, stainless, or any pan without plastic handles

How to make it

Step 1: Preheat the broiler. Turn your oven broiler to high. Put the rack in the upper-middle position — about 6 inches from the element. You want the broiler hot before the frittata goes in. This is the first thing you do so it's ready when you need it.

Step 2: Beat the eggs. Crack the eggs into a bowl. Add the milk or water, a good pinch of salt, and several grinds of pepper. Beat until the yolks and whites are fully combined and the mixture looks even — about thirty seconds of vigorous whisking. Some cooks add a tiny pinch of baking powder for a fluffier result; it's not necessary but it helps if you want more lift.

Step 3: Cook the filling. Set the small skillet over medium heat and add the oil or butter. If you're using any raw ingredients — onion, fresh vegetables, anything that needs to actually cook — add them now and sauté for two to three minutes until softened. If you're working with leftovers that are already fully cooked, add them and just warm through for about a minute, tossing them in the hot fat. The pan should be hot and the filling should be evenly distributed across the bottom.

Step 4: Pour in the eggs. Pour the beaten egg mixture over the filling. Tilt the pan so the egg spreads evenly. Scatter the cheese over the top. Let the frittata cook undisturbed over medium heat for two to three minutes. You'll see the edges becoming opaque and set while the center remains wobbly. That's exactly what you want — the stovetop sets the bottom and the sides; the broiler finishes the top.

Step 5: Broil. Slide the pan under the broiler and cook for two to three minutes, watching it the whole time. The top will puff slightly, turn from translucent to set, and pick up a little golden color on the surface. The moment it looks cooked through with just the faintest color on top is when you pull it out. Frittatas continue to cook from residual heat after you remove them from the broiler, so slightly underdone is better than overdone.

Step 6: Rest and serve. Let it sit in the pan for one minute before serving. This resting time lets it firm up and makes it easier to slide out of the pan onto a plate. You can also eat it directly from the pan. Add fresh herbs on top, a little more pepper, a drizzle of good olive oil, or a spoonful of hot sauce if you want.

Fillings that work well

Almost anything works. Some combinations that are particularly good: leftover roasted potatoes and rosemary with parmesan; sautéed mushrooms and thyme with gruyère; wilted spinach and feta; roasted red pepper and goat cheese; caramelized onion and cheddar; cooked sausage crumbled over the top. If you're working from the Tired Tuesday sheet-pan, the leftovers from that dish go directly into this one the next morning.

The no-broiler version

If your pan isn't oven-safe or your broiler is unreliable, you can finish the frittata with a lid instead. After the eggs are in, put a lid on the skillet and lower the heat to medium-low. The steam trapped inside will cook the top in about four to five minutes. It won't have the same color as the broiled version, but it sets fully and tastes the same.

See also: Shakshuka for one · Breakfast tacos from the leftovers drawer · NowCook pricing