Mushroom, Cheese, and Toast Frittata
One of my 2015 goals 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 make & freeze chicken stock.
- 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.
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 , 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.
Mushroom, Cheese, and Toast Frittata
adapted from serves 4-6
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 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.
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