In my experience, one of the biggest budget busters is food. Sure, I start out with great intentions of making my own lunches and dinners, but then life gets in the way. Either I get home too late and too ravenous to cook, so I order takeout, or I’m rushing in the morning without time to make lunch. But avoiding the temptation to eat out can save a ton of money – we’re talking over a grand just from packing your lunch! That’s why I’m starting up a new series directed right at this issue: how to make easy meals that don’t require a lot of money or time in the kitchen. I call it – The Lazy Broke Chef.
One of my tricks to sticking to my food budget is to prep for the week ahead over the weekend. I love easy recipes that make a large batch of food I can enjoy all throughout the week. One of my favorite versatile recipes is a frittata. Frittatas are super easy to make, so I just whip one up on a Sunday, slice it like a pizza, and grab slices as I need during the week. In full confession, I LOVE breakfast food, so I eat my frittata slices for breakfast, lunch and dinner.
This Frittata recipe is my take on a caprese salad in frittata form. It’s filled with tomatoes, mozzarella, and basil, plus some spinach for an extra dose of vitamins.
- 1 tablespoon extra-virgin olive oil
- 2 cups grape tomatoes
- 3 large handfuls spinach
- 8-10 fresh basil leaves (cost saving tip: buy a basil plant instead of packaged basil)
- Salt and pepper
- 8 large eggs, lightly beaten
- 1/2 cup mozzarella cheese
- Preheat oven to 425 degrees.
- In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add tomatoes, season with salt and pepper, and cook about 5 minutes.
- Add spinach (may need to add in partial amounts as it cooks down) and basil to skillet, and cook until all leaves are wilted, about a minute.
- Add eggs and cheese, season with salt and pepper, and stir to combine.
- Cook, undisturbed, until edges are set, about 2 minutes. (Note: The frittata will not be fully cooked at this point, it will still be somewhat liquid on the top. You just need the edges set).
- Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes
Adapted from Martha Stewart’s Tomato, Scallion, and Cheddar Frittata.