So last night I was left with a few stray vegies, a small amount of cream at the bottom of the bottle (post-carbonara), some grated, frozen cheese leftover from spaghetti bolognese nights and half a dozen eggs. Perfect for a Frittata!
½ cup cream OR sour cream OR milk
3/4 cup grated cheese
(you will need 2 ½ - 3 cups of filling)
Bacon, ham, corn, chives, asparagus, roasted capsicum, spinach, sun dried tomato, feta, fresh herbs, cooked vegetables (any combination of pumpkin, sweet potato, peas, onions, mushrooms, tomatoes, broccoli, beans, etc), chopped cooked chicken, sautéed onions, etc.
*note - if using cooked vegetables make sure you drain out excess moisture.
Preheat oven to 180°C.
Sauté any chosen filling ingredients in 2 tablespoons melted butter. Steam or roast vegies (strain any excess moisture).
In a bowl whisk eggs with cream or milk. Grease a glass pie dish with butter. Layer fillings in dish and sprinkle with grated cheese. Add egg mixture and slightly move ingredients around with a fork to make sure mixture hits the bottom.
Bake 30-40 minutes or until egg is set in the middle.
Cut into slices and serve hot or cold.
Life for us has been all about survival on a shoestring budget. I cook from scratch and don't buy prepackaged mixes of anything. I've learnt how to live on very basic (and cheap) staples. I've raised happy and healthy kids and I believe that good food is central to a good life!
The Economics of Eating App is now available for purchase!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.