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.
Looking to cut back your grocery budget? Start with the humble frittata.
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.
If the center is still liquid, you've got to cook longer. If it's almost set, cook the frittata a few more minutes, then remove it. As long as the frittata is still in the hot pan, it will continue to cook. That's why it's important to pull the dish from the oven as soon as it reaches that "set" stage.
You can add up to 1/2 cup per dozen eggs. Don't overcook! Overcooking eggs makes them rubbery. When you remove the Frittata from the oven, it will continue to cook, especially if you are using cast iron, which retains heat well.
If meat and vegetables figure into your frittata, cook them in the pan before you add your eggs—and I leave mine ever so slightly underdone. That way, they don't get soggy when they keep cooking in the oven (and I tend to like my vegetables with a little “bite” anyway, but it's a personal preference).
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.
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.
For the creamiest frittata, don't overcook or you'll end up with dry spongy, rubbery, crumbly eggs! A perfect egg frittata should have a custard-like consistency.
For a standard 12-egg frittata, stir in about one cup (shred it first). Want to top the eggs with cheese, too? Shoot for ¼ to ½ cup more. If it's an oozing texture you're after, pick cheeses that have superior melting quality: "This is your cheddar, gruyère, and fontina," says Perry.
The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving.
Keep an eye on your frittata and only leave it in the oven until the center is just barely set. It's okay if it jiggles just a bit in the center, carryover cooking will finish the job in the first few minutes after the frittata is removed from the oven.
Tough vegetables like potatoes, squash and onions need to be pre-cooked since they will not have time enough to soften before the eggs are done. Raw meats such as bacon and sausage also need more time and heat to cook through safely, so get them prepped before your other ingredients.
The egg to dairy ratio: If you are making a smaller frittata use 6 eggs and 1/4 cup of dairy, and if you are making a larger frittata use 12 eggs and 1/2 cup of dairy.
The frittata originates from the Mediterranean region, and a very similar dish with eggs, cheese, and vegetables was known in ancient Rome. All the efforts of tracing this dish to a particular Italian region defies attempts, as it is popular all over Italy.
Cheeses like feta, cottage cheese and swiss cheese are healthy sources of protein and calcium. So, ditch processed cheeses and opt for these healthier alternatives. Similarly, add boiled and shredded chicken or turkey to your omelette, instead of going for red meat additions like bacon bits.
While often compared to quiche, a frittata is a healthier option because it doesn't have a crust. The benefits are a lot like those of an omelet. At home, you can pile on vegetables and control the amount of oil you use to make it even healthier.
One reason your frittata is soggy, is that an ingredient you used had water or other liquid that was released when cooking the frittata. One solution, is to drain all ingredients first before mixing, or to reheat the ingredients seperately, until the liquid is removed.
Why Is My Breakfast Casserole Runny? The key to a breakfast casserole that is moist and delicious but not runny is to make sure you have the proper ratio of bread, eggs, and milk. If there is too much liquid for the bread to absorb, the result could be a runny casserole.
Excess moisture is one reason why quiches collapse in a watery pool on your plate. Vegetables and meats like ham give off tremendous amounts of water when they're cooked. Therefore, if you're using vegetables in your quiche, it's imperative that you cook them first.
Introduction: My name is Rev. Leonie Wyman, I am a colorful, tasty, splendid, fair, witty, gorgeous, splendid person who loves writing and wants to share my knowledge and understanding with you.
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