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.
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.
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.
Most frittatas are delicious at just about any temperature, from fresh-out-of-the-oven hot, to room temperature or even cold. For lunch or dinner, you complete the meal with a side of lightly dressed greens; for breakfast, add fruit or a slice of bacon.
At their worst, they're flat, rubbery, and bland. Instead of risking the latter scenario (and disappointing my hungry roommates), I discovered the ingredient that makes every frittata foolproof. It's yogurt, and it adds just enough richness and moisture to make the best frittata you'll ever eat.
Whisking incorporates air, which produces fluffier scrambled eggs, and fluffy eggs are the end goal. These eggs are whisked twice: once to blend the eggs together and a second time once you add the milk. For best results, whisk until your wrist is tired! The mixture should look pale yellow and frothy with bubbles.
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.
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.
Then keep an eye on it when it's in the oven, and take it out when it's still a touch jiggly—not quite creme brulee-level jiggly, but when the top is a still a tiny bit shaky, get that frittata out of the oven and serve it warm.
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.
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.
Try cotija cheese, parmesan cheese, feta cheese, cheddar cheese, mozzarella cheese, or goat cheese. I don't recommend adding fat-free cheese because it doesn't melt well. Garnish With Toppings: For an extra garnish, add sauteed red peppers, green peppers, or fresh herbs on top of the finished omelet.
Pre-seasoning the eggs with salt helps them retain moisture during cooking. Cooking the vegetables in batches gives us more control over their texture. Keeping the cheese in large chunks gives us oozy pockets in the frittata. Flipping the frittata ensures a creamy, dense center.
I like to use an enameled cast iron skillet, which does not require any pre-seasoning. If you don't have a skillet, go make this breakfast casserole recipe instead.
Classic sides for a frittata include a fresh green salad, fruit salad, crispy potatoes and/or some fresh bread, scones or toast. Bacon, ham or sausage are also popular side dishes.
Here, we'll discuss these mistakes and how to fix them. You don't season the frittata. If you don't add seasoning to your frittata, it will end up tasting bland.
Stir to scramble - you'll want to stir often for fluffy creamy eggs, this allows the egg curds to break down further making them smaller and softer. We recommend you stir with a wooden spoon rather than a fork for maximum fluffiness. Season at the end - don't season your egg too early.
The answer is a ratio. For every six eggs, use 1/4 cup heavy cream, 1 cup cheese, and 2 cups total of vegetables and/or meat. This will get you a frittata with a hearty filling — especially if you're using something like potatoes and bacon — and a creamy egg custard shot through with the tang of cheese.
Introduction: My name is Greg Kuvalis, I am a witty, spotless, beautiful, charming, delightful, thankful, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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