Kitchen sink frittata

Making a frittata is one of my favorite ways to use up a bunch of less than fresh produce. You can just throw it in a pan and pour eggs over it, then add some cheese and broil for a few minutes, and you have a perfectly presentable and usually delicious meal. It can be a little less than ideal in the summer, but the broiler’s only on for a few minutes, so if you’re already doing something vaguely ridiculous, like cooking giant lima beans, you’ll barely notice a few more degrees.

awesome dinner + a cleaner refrigerator

awesome dinner + a cleaner refrigerator

This time I used diced small red potatoes, sliced mushrooms, and chard (rinsed, stemmed, and chopped, then washed in 2 changes of water), some eggs from a local farmer, and a mix of Parmesan, Asiago, Romano, Mozzarella, and Provolone cheeses. Oh, and some crushed red pepper for a little excitement. Adding the potatoes makes for a much heartier frittata, like a Spanish Tortilla.

I was so excited about this that I forgot about my lima beans, and now I have a few giant lima beans and a lot of giant lima mush.

the breakdown

5 eggs @ $2.50/dozen = $1.04
1/3 bunch swiss chard = $.66
1/3 bag sliced mushrooms = $.96
.6 lb little red potatoes @ $1.29/lb = $.77
1/2 cup shredded cheese = $.75
and some pantry staples (olive oil, crushed red pepper)

grand total = $4.18

At 3 servings, that comes out to $1.40 per serving. But getting those giant leaves of chard out of my refrigerator? Priceless.


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