A wonderful way to save money on your grocery bill is to have breakfast for dinner from time to time. My favorite way to do this is with frittatas. Frittatas are a quick and easy cross between an omelet and a crustless quiche. I love them both because they taste great but also because I have fond memories of my dad making these when I was a kid. This frittata is loaded with veggies too! Serves 3-4.
A quick note on eggs: I always buy omega-3 eggs with the highest omega-3 content I can find (650mg per egg!). Even though these eggs tend to run a bit more expensive than regular eggs (mine cost $2.79/dozen), they are a very cheap source of omega-3s (the good DHA and EPA) compared to grass-fed beef or wild-caught salmon. True free range eggs tend to have a higher density of vitamins and minerals and a very high omega-3 content too, so that’s an even better option if you live near a good farmer’s market or small chicken farm.
- ½ medium yellow onion, finely chopped
- ½ red bell pepper, finely chopped
- 1 ½ cups mushrooms, thinly sliced
- 2 cups fresh kale, chopped
- 2 cups fresh spinach, chopped
- 8 eggs, beaten
- 1 Tbsp butter or coconut oil
1. Heat an oven proof skillet (I like to use my cast iron frying pan) over medium high heat and turn on broiler (on high) to preheat oven.
2. Add oil to pan. Add onion, pepper and mushroom and sauté, stirring occasionally, until vegetables are starting to soften (3-4 minutes).
3. Add kale and continue to sauté, until all vegetables are cooked (8-10 minutes).
4. Add spinach, and stir until spinach is wilted.
5. Add beaten eggs. Let cook on stove top 1-2 minutes, stirring a couple of times.
6. Place skillet in oven and broil until eggs are completely cooked, puffed up and starting to brown on top. Serve and enjoy!