Breakfast Frittata for 2

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This recipe pre-dates my 5 Ingredients philosophy.

Breakfast Frittata for 2

From Stonesoup

Basil and ricotta is by far my favorite frittata topping at the moment but the sky’s the limit really so feel free to mix things up. A soft goat’s cheese can be lovely but if you’re up for something more hearty some sauteed chorizo and cooked potato chunks could be just the thing.

Pretty much most omelette recipes call for 3 eggs per person and involve making them one at a time which is all very well when you’re having a batchelor(ette) dinner but not so great if you’re cooking for two. I’ve gone for the 5 egg between two option which I think is more than enough in the morning. But if you’re feeling particularly famished by all means up your egg count to 6 or more.

Serves 2
5 eggs
pinch salt
1T butter
handful, finely grated parmesan, optional
2T ricotta
6 basil leaves, picked

1. Lightly whisk eggs and season with salt. Heat your omelette pan over a medium high heat until hot but not smoking.

2. Add butter and allow to melt and sizzle without browning then pour in your eggs. Stir quickly to move the cooked part of the egg away from the heat for a couple of minutes.

3. When the egg is starting to look mostly cooked, stop stirring and flatten the top with a spoon and keep cooking for another minute or so until there is only a little runny egg remaining on top. Remove from the heat.

4. Scatter over parmesan, if using and then spread teaspoonfuls of ricotta over the top in chunks. Artfully place the basil over and divide between two plates and serve with hot toast, plenty of butter, a nice cup of milky tea.