Cooking on a budget does not have to mean sacrificing nutrition,flavor or reaching for less than good-for-you boxed meals. This year G and I have a lot of financial changes happening (more on that later) and I’m all about saving money where we can. Eggs are one of our favorite budget pantry staples to keep on hand, especially for making simple and low cost entrees like today’s Sweet Potato and Spinach Frittata! I’ll be frank – the credit for today’s recipe goes to my husband, who is the frittata master at our house. I’m spoiled, what can I say!
If you aren’t familiar with a frittata, it’s like a crust-less quiche. It cooks beautifully in a cast-iron skillet and layers fluffy baked eggs with vegetables. Plus, the leftovers are perfect for reheating for on-the-go protein-packed breakfasts or snacks.
When I saw this month’s Recipe Redux theme, I knew eggs had to be a part of my recipe.
Eggs, a nutrient dense protein option, are also a super cheap ingredient – close to $1.50 per dozen at most grocery stores for conventional (12 cents per egg) or closer to $4 per dozen of the organic, cage free/specialty varieties.
I get my eggs locally and pay only $2 per dozen – which breaks down into 16 cents per egg!
- 12 eggs
- 1/3 cup unsweetened almond milk
- 1 small sweet potato (about 1 cup), peeled and sliced into thin rounds
- 1 medium yellow onion, chopped
- 1 1/2 cup baby spinach
- 1 Tbsp paprika
- 1 tsp ground cumin
- 1-2 tsp salt
- 1 tsp ground black pepper
- 1 Tbsp olive oil
- Whisk together eggs with almond milk until well combined. Add in the prepared sweet potato, onion, spinach, and spices. Mix well to combine.
- Heat olive oil evenly in a large cast iron skillet over medium-low heat and pour egg mixture into skillet. Cook for about 20-30 minutes, covering with a lid for the last 10 minutes, until the edges begin to separate from the pan.
- Turn on the low broil setting. Using a pot holder, transfer the skillet to the middle rack of the oven and broil for 20-30 minutes until top begins to brown. Watch closely as broil timing may vary depending on your oven. Remove from oven and use a butter knife or spatula to separate the edges of the frittata from the pan and carefully slide out onto a cookie sheet or cutting board. Slice like a pizza into 8 or 10 3-4" slices. Enjoy warm, store leftovers in an airtight container in the fridge up to 5 days.
For more budget friendly (under $3/serving) recipes, click the link below: