About once a week I serve a meatless main dish to save on the grocery budget.  It’s important to still have plenty of protein for the people I love, so using plenty of eggs and a sprinkle of cheese makes this happen for little expense.  This is a Sunday favorite, because it’s so easy and we always have the ingredients on hand.

For this dish, it helps to have a cast iron skillet that will go from stove top into the oven. Before the gas stove, we had a glass cook-top that was too delicate for cast iron. I could still make frittata by transferring the vegetables to an oven-proof dish and adding the eggs before baking.

You can vary the vegetables you use in the frittata.  It’s a nice way to use up leftover side veggies from the week.  I had leftover broccoli and onions on hand. That’s all I used in this dish, but mushrooms, bell pepper, tomatoes, potatoes, sweet potatoes, and olives are all good.  You can also use bits of leftover meat like ham, sausage or bacon if you aren’t set on keeping it meatless.  The recipe recommends 2-4 cups of veggies.  I did 2 cups since I just had one type of veggie, but would go closer to 4 cups if I was using a wide variety of vegetables.

We went super simple on the side dishes too.  Asparagus was on sale for $1 a lb, so I sauteed the spears while the frittata baked and peeled a few clementines.

Frittata

2-4 cups vegetables

1 Tbs butter

8 eggs

¼ cup plain 0% Greek Yogurt

½ tsp salt

¼ tsp white pepper

1 cup of shredded cheese

Preheat oven to 400 degrees. Melt butter in an oven proof skillet and sauté vegetables until they are hot and tender. Meanwhile, beat eggs with milk or yogurt, salt and pepper. Pour beaten eggs over the top and cook a few minutes until the eggs start to cook on the bottom. Transfer the skillet to your oven and bake for 20-25 minute or until set. Sprinkle with cheese and return to the oven until melted.

1/8 of the frittata has 12 g of protein and 164 calories

Does your family enjoy frittata?  Do you have a favorite go to Sunday dinner?