Frittata
Budget-friendly recipe
Make this on a Sunday so you can heat up leftovers for an easy breakfast throughout the week.
Ingredients
12
What You'll Need
- 9-by-13-inch baking dish
- Box grater
- Colander
- Cutting board
- Large bowl
- Large pot
- Measuring cups
- Measuring spoons
- Medium skillet
- Rubber spatula
- Sharp knife
Directions
-
Preheat oven to 350°F.
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Rinse and cut seasonal veggies evenly into small pieces. Peel, rinse, and dice onions. If using, slice mushrooms and rinse and chop fresh herbs.
-
Grate cheddar cheese.
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Bring a large pot of water to boil. Add seasonal veggies to boiling water. Briefly boil, about 30 seconds. Using a colander, drain the veggies.
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In a large bowl, whip eggs with a fork until well blended. Whisk in dried herbs. Set aside.
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Coat medium skillet with non-stick cooking spray. Heat over medium-high heat. Add onions and cook until soft, about 5 minutes. If using mushrooms, add now. Add boiled seasonal veggies. Continue cooking until soft and some of their juices have evaporated, about 5 minutes more.
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Coat 9-by-13 inch baking dish with non-stick cooking spray.
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Layer ingredients in the baking dish in the following order: veggie mixture, egg mixture, cheese, salt, and pepper.
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Bake until eggs are firm and cheese is melted, about 35 minutes. A thermometer inserted in the middle should read 160°F.
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If using, garnish with chopped fresh herbs.
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Cut into 8 equal-sized portions.
Chef Tips
-
Cut this recipe in half to save money.
Storage Tips
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Cut frittata into portions and freeze for future meals, up to 1 month.
Nutrition Info and more
Serving size:
Total calories:
1
slice
160
Total fat:
7 g
Saturated fat:
3 g
Carbohydrates:
7 g
Protein:
13 g
Fiber:
3 g
Sodium:
350 mg
