Since I am cooking for ten, I make a gigantic pan of frittata and serve it with toast and fruit. We have this for dinner as often as we have it for breakfast. You can make it with any combination of vegetables, or with any meat/vegetable combination. I frequently use leftover ham, cubed, with broccoli and swiss cheese. This quick, easy, delicious and filling meal will cost around $0.80 per serving. You can’t afford NOT to add it to your repertoire!


1. Sautee the sausage with the zucchini in an oven-safe skillet. Add the sliced mushrooms once the zucchini is nearly cooked, because the mushrooms take less time to cook.

I used 2 lb sausage, 8 oz mushrooms and a whole zucchini, but unless you are cooking for 10, you will want to halve those amounts. 




2. While your ingredients are cooking, beat together eggs, 2 per person with 1 c. milk per dozen eggs and your favorite spices. We like garlic powder, salt, pepper, and parsley. Preheat your oven to 425 degrees.






3. Cover your meat and vegetables with grated cheese, whichever type you’ve chosen. I used a fiesta blend of cheddar, monterey jack and asadero cheeses. 







4. Make sure your cheese/meat/vegetables mixture is evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Place the skillet in the preheated oven. Bake at 425 degrees for about 5 minutes, then turn the heat down to 350 degrees. Bake for another 15 minutes, or until the center is completely set, but not browned.






You can see how the frittata puffs up as it bakes. The large pan and the thickness of our frittata takes a bit more time to bake. Just make sure the center is completely set before you remove it from the oven.


After removing from the oven, let the frittata rest and finish setting for at least ten minutes before you cut it. Enjoy!


Cost breakdown

2 lb sausage: $3.49

8 oz mushrooms: $1.79

1 zucchini: $1.50

16 oz fiesta blend cheese: $2.59

2 dozen eggs: $3.60

2 c. milk: $0.50

Serves 12

less than $0.80 per serving




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