Cooking food at home is cheaper, healthier, better tasting and easy – The Frittata

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We hear a lot about how people can’t eat healthy on a budget and that prepared foods are a ‘cheaper’ alternative.  This is nonsense.  This post series will show you how you can eat very healthy and deliciously at home for a cost much less than what restaurants or prepared food providers can offer.  No one is willing to provide you prepared foods for less than what you can make it for at home.  Don your apron and have fun and save a lot of money and enjoy a much more tasty meal!

Frittata is an Italian form of omelette.  It is very easy to make and is frugal because of its ability to incorporate a wide range on ingredients into a simple and very tasty dish.

The frittata is a healthy an inexpensive meal.

The frittata is a healthy an inexpensive meal.

The frittata is perfect for a lazy morning when you just wish to incorporate a lot of tasty and healthy ingredients quickly and easily and when you are looking to use up a variety of ingredients before they spoil. Experiment with different ingredients until you find what’s ‘just right’ for you and your family.  The possibilities are endless.

As a starting point, I begin with a 10″ cast iron pan. Cast iron is best for a frittata because it is well-suited for broiling and because it also avoids adding lots of non-stick pan poisons.

Total  (approximate) cost = $1.00 for potatoes, 80 cents for eggs, 50 cents for tomatoes, green onions 40 cents, parsley (free if you grow your own, olive oil 20 cents = $2.65 with organic potatoes and olive oil. Add an extra 80 cents for organic eggs.

COST PER SERVING = $2.65/6 = 44 cents (for the basic recipe)

Ingredients

Makes 6 servings

450g/1 lb/ new potatoes (washed and scrubbed)
4 eggs (beaten)
1/2  cup tomatoes, finely diced
3 tbsp. green onions or chives, chopped
3 tbsp. parsley, finely chopped
salt, to taste
1/4 cup olive oil

You can easily add/substitute the following ingredients as well:

Garlic

Bacon

Prosciutto

White Onions

Swiss cheese

Broccoli

Asparagus

Spinach

Feta Cheese

Green and/or Red Peppers

The key here is to add different flavours and interesting textures to your frittata.  Adding different flavours and textures toyour frittata will make it all the more tasty and interesting.

Directions:

Bring water to a boil and cook the potatoes for about 10-12 minutes.

Mix the eggs with the ingredients you have chosen.  Add a pinch of salt and pepper.

Cut the cooked potatoes into bite-sized chunks and mix them into the egg mixture.

Heat the cast iron grill to medium heat (it is important to let eggs cook gradually over medium heat, so don’t turn the heat up high).

Add olive oil to pan and let it heat up.

After the oil is heated (to medium heat) add the egg mixture (and all other ingredients, including the potatoes).

Cook for about five minutes.

Then put the cast iron skillet under the grill and cook for another 4-5 minutes, or until the eggs are cooked through and you have a golden brown light crust.

Take the skillet out f the oven and let it cool for a minute or two.

BONUS: Unused portions can easily be stored in the refrigerator or frozen for future use.

Cut into serving sized portions and enjoy!

Check back soon for further instalments of great, healthy and cheap recipes.

Here are some of other Favourite Recipes!  Please feel free to try them and comment on them as well.

 

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Frugal dad – focusing my money and energy towards happiness and the things that matter most since around 1985.

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4 comments

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    • Laura Alary on November 25, 2018 at 6:30 pm

    This is a terrific recipe, and easily doubled for two skillets. You can put different ingredients in each, depending on the tastes of your family. In addition to many of the ingredients you have suggested, I have also tried kale and smoked salmon. I might also test it out with sweet potatoes instead of my usual Yukon Gold.

    • Jason on November 25, 2018 at 6:52 pm
      Author

    That’s the beauty; it is flexible and frugal. Sweet potatoes tend to be a bit more mushy in my experience and work out best when baked. The texture is important to me in a frittata. Yukon Gold potatoes always work beautifully. Let me know how they turn out in your frittata. Can’t wait to hear back from you.

    • Laura Alary on November 27, 2018 at 4:54 pm

    Here is my update: I made the frittata with a combination of red potatoes and sweet potatoes. I parboiled them separately until they were still firm but could be poked with a fork. Then I heated the oil in the pans and grilled the potatoes briefly on their own before adding the egg mixture. The texture was perfect and the results delicious. I would definitely do it that way again.

    • Jason on November 27, 2018 at 8:51 pm
      Author

    Thanks for the update, Laura. Sounds like I’ll have to give it a try.

    Cheers, Jason

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