Frittata

This recipe comes courtesy of "The Healthiest Kid in the Neighborhood" by the Dr. Sears' family. It is adjusted, of course, based on what I had on hand.

The original recipe called for fresh vegetables, about 6 cups total, a combo of shredded zucchini, onion, tomato, spinach, and mushrooms. And different cheeses.

I sauteed the onion and diced zucchini, and steamed and chopped broccoli for mine.

Frittata

2 cups whole wheat breadcrumbs. (free, we save the heels of old homemade bread)

6 cups vegetables. Raw is okay for soft veggies, cooked is better for hard veggies.

I used:

3/4 lb broccoli (1.50)

1 onion (0.50)

1/2 lb zucchini (0.50)

1 T olive oil (0.10)

12 eggs (1.33)

2 cups shredded cheese (1.45) - I used a mixture of cheddar, mozzarella, blue cheese

1 cup milk (0.22)

salt, pepper to taste

rosemary, chopped

Total: $5.60 for 8 servings (0.70 each)

Saute onions and zucchini in olive oil until soft.

Spray 9x13 pan with nonstick spray. Spread breadcrumbs on bottom. Layer vegetables on top. Top with 1/2 of the cheese.

Mix the eggs and milk in a bowl. Add salt and pepper and rosemary (garlic powder would be good too). Pour over vegetables and cheese in pan.

Bake at 400F for 30 min. Remove from oven, add remaining cheese, bake another 5 min.