As March heralds the arrival of spring, it’s the perfect time to celebrate the season’s fresh produce with a dish that’s both light and satisfying.
A Spring Vegetable Frittata offers a versatile and budget-friendly option that makes the most of available spring vegetables.
This easy-to-make recipe is ideal for any meal of the day, whether it’s a leisurely brunch, a quick lunch, or a light dinner.
Frittatas are not only economical, using simple ingredients and leftovers efficiently, but they also provide a canvas for the bright, fresh flavors of spring.
An Affordable Spring Vegetable Frittata
Ingredients:
- 8 large eggs
- 1/2 cup milk (any kind)
- 1 cup fresh spinach, roughly chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup asparagus, chopped into 1-inch pieces
- 1/4 cup green onions, chopped
- 1/2 cup feta cheese, crumbled (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil
Estimated Total Cost: $8-$12
Prep Instructions:
- Preheat your oven to 375°F (190°C) if your skillet is oven-safe. If not, transfer the egg mixture to a baking dish for the oven part.
- Vegetable Prep: Wash and chop the spinach, asparagus, and green onions. Halve the cherry tomatoes.
Cooking Directions:
- Sauté Vegetables: In an oven-safe skillet, heat olive oil over medium heat. Add the asparagus and sauté for 3-4 minutes until slightly tender. Add the spinach and green onions, cooking until the spinach is wilted, about 2 minutes. Spread the vegetables evenly across the skillet, then scatter the cherry tomatoes on top.
- Mix Eggs: In a bowl, whisk together the eggs, milk, salt, and pepper. Pour this mixture over the vegetables in the skillet. Let cook without stirring for 1-2 minutes until the edges start to set.
- Add Cheese: Sprinkle the crumbled feta cheese evenly over the top (if using).
- Bake: Transfer the skillet to the preheated oven. Bake for 12-15 minutes, or until the frittata is set and the top is lightly golden. If you don’t have an oven-safe skillet, carefully pour the egg and vegetable mixture into a greased baking dish before baking.
- Serve: Let the frittata cool for a few minutes, then slice and serve. It can be enjoyed hot or at room temperature.
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Why This Meal?
A Spring Vegetable Frittata captures the essence of the season with its use of fresh, tender vegetables and the light yet satisfying combination of eggs and cheese.
It’s a frugal choice because it maximizes the use of in-season produce, which is often more affordable and flavorful. Additionally, frittatas are excellent for incorporating leftovers – almost any vegetable or cheese in your fridge can find a second life in this dish.
This recipe is not just about saving money; it’s about embracing the freshness of spring in a dish that’s versatile, nutritious, and delicious.
Spring Vegetable Frittata: Additional Savings & Hot Tips
- Buy Local: Spring vegetables like spinach and asparagus can be cheaper and fresher from local farmers’ markets.
- Bulk Buy Eggs: Eggs are often less expensive when bought in larger quantities. They store well and can be used in various dishes.
- Flexible Ingredients: Feel free to substitute any of the vegetables based on what’s on sale or what you already have.
- Meal Prep Friendly: Frittatas are great for meal prep. They can be made ahead and enjoyed throughout the week, saving time and money.
- Use Leftovers: This frittata is perfect for using up leftover cooked vegetables, reducing waste, and making the most of your groceries.
Enjoy the vibrant flavors of spring with this simple, cost-effective recipe that’s sure to brighten your table and your taste buds.
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