ROASTED RED PEPPER AND FETA FRITTATA
I bought three expensive ingredients for a recipe I came up with this week, including roasted red peppers, Feta, and a huge package of spinach that was fresh. I really wanted to make sure that I didn’t let anything of this get wasted. So when I had made the Roasted Red Pepper Hummus Wraps, I gathered the remaining ingredients and made them into the form of a Roasted Red Pepper and Feta frrittata.
Frittatas are wonderful because you can dump nearly every leftover food item, meat, or cheese into the frittatas and watch it come out to be pretty amazing. Frittatas are like an egg that you don’t need to think about folding. Bake the ingredients together before serving them in slices. Simple and tasty.
One tablespoon cooking oil ($0.04)
Two cloves of garlic ($0.16)
3-4 cups baby spinach ($1.25)
1/2 12oz. Jar of roasted red peppers ($1.25)
2 oz. feta ($1.12)
Salt and pepper as desired ($0.05)
One pinch of crushed fresh red pepper (optional) ($0.05)
Six large eggs ($1.62)
1/4 cup of whole milk (or cream) ($0.16)
The oven should be preheated to 350oF. Cut the garlic into small pieces and then place it in a 10-inch oven-safe skillet and cook oil. Cook on moderate heat for about 1-2 minutes or until the garlic becomes tender and aromatic. Then, add the fresh greens (about 3-4 cups of spinach) and cook until it is wilted (1-2 mins).
Take the peppers out of their jars and cut the peppers into strips. The sliced peppers are added to the skillet and cooked for another 1-2 minutes. Sprinkle the vegetables with salt and pepper. You can also add the addition of a few red pepper flakes if you like. Remove the vegetables from the pan and spread the feta crumbled on the top.
Mix the milk and eggs and milk, then add the pinch of pepper and salt. Pour the eggs on top of the vegetables in the pan, then move the skillet to the oven that is fully preheated.
Bake the frittata for 20 to 25 minutes or until the center has puffed and the top turns light golden brown. If you want to brown it further, then place the frittata on the broiler for about 1-2 minutes. This will quickly brown the surface without overcooking the eggs within. Cut into 6-8 pieces and offer (1-2 portions per individual based on the size and the appetite).