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
- As many mushrooms as you want, sliced
- 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
- 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!
- Layer the sautéed mushrooms in the bottom of a pie plate or casserole dish.
- 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.
- When the onions are done, layer them over the mushrooms in your pie plate/casserole dish.
- Grate the cheese and layer it on top.
- 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.
- Pour the eggs into the pie plate.
- 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”