Mushroom, Cheese and Toast Frittata | Recipes (2024)
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Mushroom, Cheese, and Toast Frittata
One of my goals for last year was to tighten up spending on the grocery/household line in our budget. Thanks to some good ol’ fashioned discipline (and avoiding Target like the plague), I have shaved off over $300/month.
Here are some of my favorite ways to save money on food:
Cook your own beans. Eat more simple rice-and-beans dinners.
Roast whole chickens (or buy at Costco). Use the bones to .
Bake your own bread. I haven’t bought store bread in months. Big savings!
Eat more meat-free meals.
Stop wasting food. Best way: keep your fridge cleaned out. Fried rice, Fresh Juice, and Vegetarian Frittatas are great ways to re-invent leftovers.
Basically, I’m forcing myself to avoid the path of least resistance as much as possible: processed food, eating out, pre-packaged food. Putting in some effort in the kitchen yields huge results in the budget.
Start small! Pick one new habit and practice it until it’s no big deal. Then add another one. Soon you’ll have lots of new skills in your frugal homemaking toolbelt, which will translate to noticeable savings in the grocery store.
RELATED: How to save money by stockpiling the basics in your pantry
Today’s frittata recipe combines three of these tips! Can’t finish your loaf of No-Knead Bread? No problem! This recipe transforms those stale leftover pieces into toasty cubes,tucked into a soft bed of eggs, cheese, and vegetables.
Even with the rising price on eggs, frittatas are still a very economical meal. This is a fast, frugal, filling option that can stand on its own. Kind of like a deconstructed egg sandwich. Add some fruit or a green salad and you’re still serving 4-6 people for around $10.
And the best part about frittatas is the ability to customize them to suit your own tastes. Don’t like mushrooms or onions? Substitute asparagus or spinach or whatever vegetable is in season. Frittatas give you the ability to clean out the fridge and still put something delicious on the table.
10 eggs, lightly beaten 1/4 c. milk salt and pepper 2 T.unsalted butter, divided 2 slices bread, cut into 3/4″ cubes (about 3 cups) 1/2 lb. button mushrooms, trimmed and sliced 1/4 c. chopped onions (sweet or green) 1/2 c. shredded cheese
In a large bowl, whisk together eggs and milk and season with salt and pepper. Set aside.
In a 10″ oven-safe skillet, melt 1 tablespoon butter over medium-high. Add bread and cook, turning, until golden on all sides, about 5 minutes. Transfer to a plate.
Clean out bread crumbs with a paper towel and return skillet to medium heat. Add remaining tablespoon butter, mushrooms, and onions; cook until softened, about 4 minutes. Season. Scoop 1/2 of this mixture out of the skillet and onto a plate; set aside. Add egg mixture to skillet.To help cook the eggs, slide a metal spatula around the outside and lift up, tilting the pan to allow the uncooked eggs to run underneath and cook faster. You don’t want the underside of the eggs to get too brown, but you also don’t want to scramble the eggs.
Press bread cubes into eggs and sprinkle with reserved mushroom mixture and cheese. Place the skillet under a broiler set on low for 1-2 minutes (watch carefully!), or until the top of the frittata is slightly puffed and golden and the eggs are completely cooked.
Remove from the broiler (sprinkle with chopped chives or green onions, if desired). Serve warm or at room temperature.
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I’m kind of crazy about cast iron pots and pans. For skillets, I own a 12″ Lodge cast iron skillet and a 10″ LeCreuset enamel-coated cast iron skillet. This 10.25″ Lodge Cast Iron Skillet is around $15, which is an awesome price. It is a heavy-duty kitchen workhorse that comes pre-seasoned, ready to cook pretty much anything you throw in it.
According to Cheese Science, high moisture cheeses like mozzarella and smoked Gouda are great melting cheeses that give frittatas their desired texture. Meanwhile, a low moisture cheese like Parmesan won't melt in the oven, especially when it's surrounded by a mixture of eggs.
A frittata is partially cooked in a skillet on the cooktop then finished in the oven. It also has a lower egg to dairy ratio making it closer to an open faced omelet than a pie. Quiche has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven.
But unlike omelets, egg frittatas can serve a family fast. And unlike most egg recipes, a four-serving frittata cooks all at once without any flipping or fuss. Plus, since there's no crust (like quiches), it makes it a healthier breakfast option.
Adding a bit of dairy, whether it's cream or thick yogurt, is essential for getting the moisture and creaminess of the frittata just right. For every dozen eggs, use a half cup of dairy. It can be cream, whole milk, sour cream, yogurt, crème fraîche, even cottage cheese.
The eggs should be cooked through, not runny and a knife should come out clean when inserted into the centre. You can also give the skillet a gentle shake to determine if it is done; a runny frittata will jiggle when you shake the skillet.
While it's similar to an omelet, crustless quiche, and Spanish tortilla, the way a frittata is cooked is what sets it apart. Frittatas are generally thicker than omelets. A frittata is made with the exact same ingredients as an omelet, but here, the milk, or more preferably, cream, is crucial.
The green-gray color (and the whiff of sulfur smell that often accompanies it) comes from the reaction of iron in the egg yolk and sulfur in the egg white. When heated, the two can combine to make green-gray ferrous sulfide and hydrogen sulfide gas.
This also holds true for aromatics, like onions, and sturdy veggies, like raw potatoes. "They won't get much more tender once you add the beaten eggs," says Perry, "So cook them fully before combining everything." Don't be afraid of getting a little color on the vegetables: That's what makes them so delicious!
It's important to pull it from the oven before it's completely finished. The size of your pan is important- general rule of thumb- a 12 egg frittata should ideally be cooked in a 11-inch pan, a 6 egg frittata should be cooked in a 9-inch pan.
The origin of the word frittata is the Italian friggere, "fried," and in Italy it was once a common way to describe any egg dish cooked in butter or oil in a pan.
Frittatas are cooked in a cast iron pan or oven-safe skillet because they are started on the stove top and then finished in the oven. Frittata fillings are mixed in with the eggs in the pan rather than folded in the center.
If we look at the various research and studies, none of them points out any side effects of eating an egg daily. However, most researchers have made this point time and again that one must limit the daily intake value of eggs. It should not exceed 1-2 eggs a day.
what is a frittata? Some call a frittata a crustless quiche (although, I call a quiche a crust-full frittata). It's an egg-bake filled with yummy vegetables, herbs, and a bit of cheese. If you're not a savory breakfast person, it's a quick weeknight dinner option.
What is a good stringy cheese when it's melted? Provolone is totally dope - down with these answers. I will also say young cheddar, low-moisture mozzarella (pizza cheese), Emmentaler, Raclette, and Gruyère. If you want to get freaky, TALEGGIO!
There are a lot of opinions out there, but the top kinds of cheese to go with scrambled eggs would ideally be a variety that is either creamy and mild, or punchy and a bit salty. For example, cheddar, feta, goat cheese, pecorino, or cream cheese.
What you choose is up to you, but many cheese lovers like either gouda, cheddar, or gruyere – all deliciously complemented by our Raspberry Jalapeno Compote. English muffins are also great companions for fresh cheeses, especially cream cheese, such as Smithfield cream cheese.
Hobby: Reading, Ice skating, Foraging, BASE jumping, Hiking, Skateboarding, Kayaking
Introduction: My name is Cheryll Lueilwitz, I am a sparkling, clean, super, lucky, joyous, outstanding, lucky person who loves writing and wants to share my knowledge and understanding with you.
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