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Frittata

 
One serving costs about $2.71 One serving costs about $2.71

$2.71 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 gluten-free,gluten free lunch,main course,main dish,dinner
spoonacular Score:72%

Spoonacular Score: 72%

 

Need a gluten free and vegetarian main course? Frittata could be a spectacular recipe to try. One serving contains 418 calories, 23g of protein, and 28g of fat. For $2.35 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 1 would say it hit the spot. A mixture of chili flakes, long stem chives, various mushrooms, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the soy sauce you could follow this main course with the Panna Cotta with Strawberry-Vin Santo Sauce as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is good. Try Frittata di zucchine al forno (Baked Frittata with Zucchini), Frittatan ai peperoni (Bell Pepper Frittata), and Green Frittata: Frittata con le Erbe for similar recipes.

Ingredients

Servings:
1
1  whole diced bell pepper
whole diced bell pepper
0.75 cups
0.75 cups shredded cheese
shredded cheese
3 inches
3 inches chives
chives
6
6  eggs
eggs
0.25 cups
0.25 cups milk
milk
1.5 cups
1.5 cups mushrooms
mushrooms
some
some mustard greens
mustard greens
2 Tbsps
2 Tbsps olive oil
olive oil
0.5 tsps
0.5 tsps red chili flakes
red chili flakes
3 medium
3 medium shallots
shallots
3
3  soy sauce
soy sauce
2 small
2 small diced tomatoes
diced tomatoes
2 Tbsps
2 Tbsps water
water
1 oz
1 oz sweet saki
sweet saki
1  whole diced bell pepper
1
whole diced bell pepper
0.75 cups shredded cheese
0.75 cups
shredded cheese
3 inches chives
3 inches
chives
6  eggs
6
eggs
0.25 cups milk
0.25 cups
milk
1.5 cups mushrooms
1.5 cups
mushrooms
some mustard greens
some
mustard greens
2 Tbsps olive oil
2 Tbsps
olive oil
0.5 tsps red chili flakes
0.5 tsps
red chili flakes
3 medium shallots
3 medium
shallots
3  soy sauce
3
soy sauce
2 small diced tomatoes
2 small
diced tomatoes
2 Tbsps water
2 Tbsps
water
1 oz sweet saki
1 oz
sweet saki

Equipment

aluminum foil
aluminum foil
mixing bowl
mixing bowl
frying pan
frying pan
hand mixer
hand mixer
spatula
spatula
whisk
whisk
aluminum foil
aluminum foil
mixing bowl
mixing bowl
frying pan
frying pan
hand mixer
hand mixer
spatula
spatula
whisk
whisk


Instructions

  1. In a large mixing bowl add six eggs, soy sauce and water and whisk vigorously to incorporate air. (Hint: a large bowl should result in a shallow mixture that more readily allows the air bubbles to develop. An electric hand mixer can reduce a labor.) Set aside
  2. In a ten inch non-stick pan add olive oil and heat over a medium flame.
  3. Add olive oil and sliced shallots, fry until just approaching transparency
  4. Add mushrooms, bell pepper, and red pepper flakes stirring frequently until all are tender and shallots show very slight caramelization
  5. Without removing the contents, deglaze pan with the saki, stirring and scraping the bottom vigorously for 1 minute.
  6. Add diced tomatoes and cook for one more minute
  7. Giving one last vigorous whisk, add egg mixture to the pan and reduce flame to low. Cover pan with a lid or aluminum foil with the reflective side facing in
  8. Check pan contents frequently. Using a spatula to lift an edge of the frittata will allow you to check the bottom. Your looking for the top to approach firmness and the bottom to become golden brown. Timing is critical.
  9. With the top half inch of the frittata still slightly liquid, add shredded cheese, spreading evenly across the surface. Replace cover and cook until cheese melts, approximately 1 minute.
  10. Toss chives across the surface and lace with fresh ground black and red pepper to taste
  11. Replace cover and cook for one more minute or until firm on top.
  12. Turn off flame and allow to set for two - three minutes.
  13. The frittata can be loosened with a large plastic spatula and slid on to a serving plate or served directly from the frying pan using a plastic pie wedge spatula.
  14. Serve with a tossed salad and crusty bread.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.78
Ingredient
1 whole diced bell pepper
¾ cups shredded cheese
3 inches chives
6 eggs
¼ cups milk
1.5 cups mushrooms
2 tablespoons olive oil
½ teaspoons red chili flakes
3 mediums shallots
3 soy sauce
2 smalls diced tomatoes
Price
$0.60
$0.91
$0.22
$1.44
$0.08
$0.80
$0.33
$0.05
$0.41
$0.02
$0.68
$5.56

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!

  • You can reduce your sodium intake by choosing lower-sodium soy sauce.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
583 Calories
33g Protein
42g Total Fat
19g Carbs
32% Health Score
Limit These
Calories
583
29%

Fat
42g
65%

  Saturated Fat
15g
98%

Carbohydrates
19g
6%

  Sugar
11g
13%

Cholesterol
538mg
180%

Sodium
572mg
25%

Get Enough Of These
Protein
33g
66%

Vitamin C
95mg
116%

Vitamin A
4153IU
83%

Selenium
54µg
78%

Vitamin B2
1mg
70%

Phosphorus
631mg
63%

Calcium
450mg
45%

Vitamin B5
3mg
38%

Vitamin B6
0.74mg
37%

Folate
141µg
35%

Vitamin E
5mg
35%

Vitamin K
31µg
30%

Potassium
987mg
28%

Vitamin B12
1µg
28%

Zinc
4mg
27%

Iron
4mg
23%

Copper
0.46mg
23%

Vitamin D
3µg
23%

Vitamin B3
4mg
21%

Manganese
0.39mg
19%

Fiber
4g
18%

Magnesium
65mg
16%

Vitamin B1
0.23mg
15%

covered percent of daily need

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