Welcome to From Coupons to Cuisine. Each week, I will use one of the grocery store sale flyers to create a dinner based on the sales for that week. The emphasis for each meal plan will be to create a dinner that is both healthy and frugal. Each meal plan I create will make the assumption that you have certain staples in your refrigerator or pantry. I will include links to recipes for your convenience.
This week, our healthy and frugal meal comes from the ShopRite Deals and Coupon Match Ups 10/14 – 10/20/12.
One of my families favorite dinners is breakfast. However, sometimes a new twist on an old favorite keeps dinner from getting borning. Try this very easy veggie frittata that reduces prep time and mess as well as pleases the palate.
What’s for Dinner?
Easy Peasy Vegetable Frittata
Shopping List (Based on a family of four)
8 – 10 SR eggs, beaten 18 pk 1.88
1/2 – 1 lb Broccoli crowns, chopped into small pieces .89 lb
1 Red pepper, diced 1.69 lb
1-2 Tomatoes on the vine, diced 1.69 lb
SR white bread 1.00
Farmland bacon 2.99
From Your Pantry:
1-2 Tablespoon of olive oil
1 – 2 cups Shredded cheese (cheddar, mozzarella, jack)
2 Tablespoons water or milk
Salt & Pepper to taste
Putting it all together:
- Heat oven to 350 degrees F.
- Cook and stir vegetables in 10-inch ovenproof skillet on medium-high heat 3 min. or until crisp-tender.
- Beat eggs, water and salt/pepper in medium bowl with whisk until well blended. Sprinkle cheese over vegetables in skillet; cover with egg mixture and vegetables.
- Bake 30 min. or until frittata is puffed and golden brown.
Serve with Bacon and toast.
You can add any veggies to this dish as well as meats. Cook bacon (or sausage or use leftover ham) and crumble it into the egg mixture before you top the veggies and cheese.
This frittata is also a fantastic make ahead meal. You can serve it cold or room temperature with a small garden salad and crusty bread – great for a book club meeting or “fancy” luncheon.
