Make Your Own – Frittata
So, you saw my post the other day about being broke right? Well, not broke – just dealing with a lot of unexpected expenses recently. (She typed convincingly).
One of the things that I’ve done is put the kibosh on all eating out. (Sorry friends at the Thai restaurant I probably single-handedly keep in business. I’ll be back next month.). That also means I’ve been meal planning. And that also also means I’ve been looking for super cheap dinner options.
What have I come up with, you wonder? Well, I’m going to tell you.
It’s…. (drumroll please)…
(You knew that from the title of this post, though).
Guys. This is one of those foods that I’ve recently rediscovered (my mom and grandpa used to make them all the time) and forgot that I absolutely LOVED!
Bonus points, it’s super easy to make.
Bonus, bonus points, it’s super cheap to make.
Right now, cheap and easy are GOOD.
So, the basic backbone of a frittata is that it’s pretty much a giant omelet you cook in the oven.
As my husband lovingly pointed out the other day when asked dubiously, “so, it’s just an omelet, right?”
*sigh* Yes, it’s just an omelet. But frittata is just a much better word. Go with it, people.
Anyway for the cost of half a dozen eggs and whatever leftover cheese and vegetables you have in the fridge you can have an easy, healthy dinner in 20 minutes. Serve with a side salad and you’re gold.
When I made mine this week, I used some leftover broccoli from the previous evenings dinner, some scallions that were just on the edge of going bad, and the tail end of a log of goat cheese.
But, let’s run the number (it’s been a while since I’ve done one of these!) and see how it shakes out cost wise.
|1 c. broccoli florets||$0.50|
|1 tbs. olive oil||$0.30|
|Goat cheese (4 oz)||$2.99|
|Salt and Pepper||–|
Ummm…. Yes please. This whole thing costs $5! And that’s with fancy cheese. You could do this even cheaper with some shredded bulk cheese. It makes four good sized servings. I had some for lunch the next day. Perfect.
Couple notes on my ingredients. I bought a carton of eggs from Aldi for $1.89. The goat cheese is a 4 oz. log from Aldi as well and the whole log cost $2.99. My husband doesn’t eat goat cheese, so the price is actually about a buck fifty cheaper, but whatevs. Figure 1 oz of goat cheese per quarter of the frittata.
The broccoli was half a bag of frozen broccoli that I pick up on sale when they’re 10 for 10 at my local grocery store. The scallions were part of a bunch that I purchased for a couple bucks, so I’m estimating here. And the olive oil is also an estimate… I assume most people have things like olive oil and salt and pepper in their kitchens already, so that’s a sunk cost. If you had to buy a whole bottle of olive oil that would bring the cost up significantly.
Okay, okay. You get it that this is cheap and delicious. I suppose I should give you the recipe now.
Just one more note, though. I used broccoli and scallions because that’s what was in the fridge. Use whatever you have in the fridge. Half a bell pepper and some yellow onion? Sounds good! Leftover asparagus and shallot? Done. Even leftover potatoes can be diced up and tossed in (make sure they’re cooked first). Mushrooms. Tomatoes. Zucchini. MOAR GOAT CHEESE. This is so easy. SO EASY.
Yeah, yeah. Here are the directions:
6 eggs whisked (add a splash of unsweetened almond milk if you feel saucy)
2 scallions chopped
1 c. broccoli florets chopped
1 tbs olive oil
salt and pepper to taste
goat cheese (to top it with)
Preheat your oven to 350. Grease a 9 inch round pie plate.
In a skillet, heat 1 tbs olive oil and your scallions (or other onions). Cook until scallions are slightly softened (about 3 minutes). Add in your pre-cooked veggies and combine with the olive oil and scallions. Season with salt and pepper to taste. Let cool.
In a large bowl, whisk together six eggs (and a splash of almond milk if you want) and season with a little more salt and pepper.
Pour veggies into greased pie plate and then dump the whisked eggs on top. I like to place this on top of a cookie sheet just to be safe, before I pop it into the oven. Bake at 350 for about 20 minutes – check it towards to end, you want the eggs to be just set but not dried out. All ovens are different, so just keep an eye on it.
When the frittata is done, cut into 4 wedges and top with 1 ounce of goat cheese. Enjoy!