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.

Caprese Frittata

Ingredients

  • 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

Directions 

  1. Preheat oven to 425 degrees.
  2. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add tomatoes, season with salt and pepper, and cook about 5 minutes.
  3. 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.
  4. Add eggs and cheese, season with salt and pepper, and stir to combine.
  5. 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).
  6. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes

Caprese Frittata

Adapted from Martha Stewart’s Tomato, Scallion, and Cheddar Frittata.

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1 Comment on The Lazy Broke Chef’s Caprese Frittata

  1. Jess
    September 15, 2015 at 6:08 pm (2 years ago)

    I love this idea! Because we spend way too much on food so I am always looking for ways to cut down our bill. And I am really bored of cooking at the moment.

    Reply

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