A frittata is a great way to get tasty veggies into a dish that even the kids will love. You can use so many different kind of veggies, from spinach to bell pepper to mushrooms. Same with the cheese. From cheddar to parm to gruyere. Get as fancy or as simple as you like. Frittatas are a simple yet satisfying dish. Easy to modify and always delicious!
8 eggs – $1.50
1/4 to 1/2 medium white onion, finely diced – $.15
1 red bell pepper, diced – $.33 (on sale)
1 cup chopped cooked brocoli – $.50
1/2 cup milk or half and half – $.25
1/2 cup finely shredded white cheddar – $1.00 (I added a little extra)
1 tsp crushed or minced garlic – pantry
2 Tbsp butter or olive oil – pantry
Salt and pepper to taste
Coat pie pan with butter and set aside. Preheat oven to 350 degrees.
Place the diced onion and peppers in a large saute pan and drizzle with olive oil. Sprinkle with a little and pepper and saute till soft. Add garlic just before veggies are done and cook a minute longer. Next, add the chopped brocoli and give a toss.
In a large bowl, whisk together the eggs, half-and-half or milk, cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add a little butter to the veggies, then pour the egg mixture over veggies and into saute pan. Cook for 2 minutes over medium-low heat, stirring only once.
Transfer the partially cooked egg mixture to your buttered pie pan. Carefully place pie pan in the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Cut into 6 or 8 wedges and serve hot.
We served with Corned Beef hash. I used some leftover corned beef that I had made the night before. It was a pre-seasoned beef, which I get at Grocery Outlet for only about $7 per beef. Great deal! Each beef feeds us two meals and we love it. I will try some time to make my own, but the spice costs can add up. So, if you figure $2.50 for the beef leftover and $2 for hashbrowns, that’s a total of $4.50 for the side dish.
GRAND TOTAL: $8.23