Apr 27 2014
To me, eggs really are the perfect food, which is why I especially love dishes like this one that really show them off. Frittatas are super easy, you can stuff whatever you’d like into them, and they’re not just for breakfast. Growing up, I remember one of my friend’s families had a leftover frittata every Friday night. At the time I didn’t know what a frittata was, but I did know that in their house at least, it held the leftovers from the past week – including spaghetti and meatballs. Now, I’ve never tried putting pasta in my frittata, but this one with spinach and mushrooms is pretty good.
6 eggs $1.20
1 cup sour cream, divided $0.60
2 shallots, diced $0.74
2 garlic cloves, minced $0.01
1 cup sliced mushrooms $0.99
1 pound (about 4 cups) spinach $3.00
1/2 cup chopped fresh parsley, divided $0.50
1/2 cup cheese of your choice $1.25
2 tablespoons vegetable oil $0.14
Total cost $8.45
Cost per serving $2.11
1.) Preheat broiler.
2.) Heat oil in a stainless steel or cast iron skillet set over medium heat. Add mushrooms and cook for about five minutes, until they are almost carmalized. Then add shallots and garlic and cook for another minute or two, just until fragrant. Add spinach and cook until wilted, turning regularly, about two to three minutes. Season with salt and pepper.
3.) In a large bowl, lightly beat the eggs together. Add 1/2 a cup of the sour cream, 1/4 cup of the fresh parsley, and the cheese, and whisk together until well combined. Season with salt and pepper, and then pour the entire mixture into the skillet. Give everything a stir once to evenly distribute and then let it set and cook, about three to four minutes, until you can see the very edges start to firm up and set.
4.) Place the entire skillet under the broiler for about two minutes, just until the top is set, and the entire frittata is cooked through.
5.) Remove from the oven and sprinkle with the remainder of the fresh parsley. Serve with a dollop of sour cream on top, or to the side.
6.) Serve and enjoy!