Eat and Freeze Frugal Frittata

When you’ve got lots of eggs and a good imagination, the sky’s the limit.  Make a frittata!

What’s a frittata?  It’s like a quiche without the bother of the pie crust.  This does two things–makes it faster, easier, cheaper, and gluten-free.

I have chickens.  They’re blessing me with a ton of eggs, so I pretty much eat eggs for breakfast, lunch, and dinner.  The only way I can do that without going crazy is by using eggs as a canvas for limitless flavors.

Today’s Frittata of the Day:  Mushroom, Caramelized Onion, and Cheddar

Ingredients:

  • As many mushrooms as you want, sliced
  • butter
  • a clove of garlic, minced, or garlic powder
  • Sliced onions–at least a full onion
  • A cup of shredded cheddar
  • A dozen eggs–more or less.
  • Any herb or spice you love–I used smoked paprika
  1. Sauté your mushrooms in some butter.  Add a clove of garlic or some garlic powder.  My mushrooms were really juicy–I saved the juice for tomorrow’s risotto.  I don’t waste a thing, and that’s a flavor jackpot!
  2. Layer the sautéed mushrooms in the bottom of a pie plate or casserole dish.
  3. Melt some more butter in the sauté pan.  Caramelize the onions.  This should take some time.  Properly caramelized onions take about 15 minutes on a low to medium temperature.  Broke Teacher Tip: Put a pinch of sugar in the mix.  It helps the caramelization.
  4. When the onions are done, layer them over the mushrooms in your pie plate/casserole dish.
  5. Grate the cheese and layer it on top.
  6. Scramble your eggs in a bowl.  Add some salt/pepper to taste.  I added 1/2 tsp smoked paprika–you can add any favorite herb or spice.
  7. Pour the eggs into the pie plate.
  8. Bake at 325 degrees for about 30-40 minutes.  The frittata is done when it’s solid in the middle.

Broke Teacher Tip:  This stuff freezes well.  Use it as a staple in your Stock the Freezer cooking. Cut into single servings, label, and freeze, so you can reheat for lunch or take out a piece or two for dinner.  Zero waste, with healthy food at the ready for those “no cook” days or nights.

Photo Credit: CC BY 2.0 Flickr User kykyru2, “Frittata”