Individual Spinach Provolone Frittata -- Brunch yourself swanky!

This puffs up and has the look of a faux souffle with one tenth of the work. I love eggs but my husband doesn't eat them, so I've plenty motivation to experiment with single serving egg dishes that are low work for a fast and delicious morning breakfast. This Italian inspired version, studded with creamy provolone cheese and earthy spinach, is one of my very favorites.

This is the perfect way to treat yourself to a little carefree luxury in the morning. And it is simple enough to whisk together while you pour your coffee. It bakes without worry while you shower and get your fancy duds on, and is ready for you to feast on your own personal morning splendor. Puffed exterior, melty interior, with enough spinach to make Popeye proud, and a touch of turmeric and garlic to act as natural anti-inflammatories to send you out the door at your sharpest.


Individual Spinach Provolone Frittata

1 large egg
1.5 Tbsp whole milk
pinch of garlic granules
pinch of oregano (dried)
dash of turmeric
dash of salt
2 tsp sauteed chopped spinach
1/2 slice provolone cheese, chopped


Whisk together egg, milk and seasonings until slightly frothy. Pour into oven safe 1 cup capacity baking dish. Stir in spinach and cheese until distributed. Bake on 350 F for 20 minutes or until slightly puffed. The top may be slightly wet: broil on low for 1-2 minutes to finish top off if serving to a child. This has a beautiful puffed look straight out of the oven, based on the same chemistry of eggs and heat that made the souffle famous. Like its cousin the souffle, after removed it will deflate. If you rapid cool in the fridge you can prevent some of the deflation and reheat later.