This recipe isn’t exactly an omelet and isn’t exactly a frittata; it’s kind of a hybrid of both. While too decadent for every day, it’s perfect for a special brunch or breakfast, and is simple and quick to prepare. It’s sweet, creamy, savory, tart, and utterly rich and delicious.
My husband bought this little tiny cast iron skillet at a flea market. I thought it was a ridiculous purchase—when would we ever need to cook just one egg? However, it’s perfect for this single serving, and cast iron is naturally nonstick and easy to take care of.
Step One: Melt two tablespoons of butter in the skillet over medium heat. Tilt the skillet to evenly coat in butter.
Step Two: Crack two eggs into a bowl; pour in an eighth of a cup of milk (you can also substitute cream or buttermilk) and whisk.
Don’t make the mistake I used to by combining the egg and milk in the skillet, to save a bowl. By combining the ingredients and whisking in a bowl, the mixture combines better and is lighter because you’re incorporating air into it.
Step Three: Pour mixture into the skillet and cook for 4.5-5 minutes.
The eggs will pull away easily from the skillet with a metal spatula, but will still be runny on top. You don’t want the cooked side to be overly brown.
Step Four: Flip the egg over—it may be easier to put a plate over the skillet and flip the entire thing. Cook the other side another minute.
Step Five: Place your eggs on the plate, and spread the cheese inside, quickly folding the eggs over, so that it melts. I’ve used goat cheese, feta, yogurt cheese and cream cheese—they all work.
Top eggs with marmalade—I made my own, fresh apricot and orange marmalade, but I’m sure it would be delicious with any flavor of marmalade or jam. Eat slowly and enjoy!
- 2 eggs
- 2 T butter
- ⅛ c milk
- 4 oz of goat cheese (or cream cheese, yogurt cheese, ect)
- Melt the butter in the skillet over medium heat
- Meanwhile, crack two eggs into a bowl; pour in the milk and whisk.
- Pour into the skillet and cook about 4.5-5 minutes.
- The eggs will pull away easily from the skillet with a metal spatula, but will still be runny on top.
- Flip the eggs over and cook the other side another minute.
- Place your eggs on the plate, and spread the cheese inside, quickly folding the eggs over, so that it melts.
- Top eggs with marmalade and enjoy.