ClosePhoto: Photographer: Jen Causey, Food Stylist: Ruth BlackburnWelcome toThrifty. A weekly column where nutrition editor and registered dietitian Jessica Ball keeps it real on how to grocery shop on a budget, make healthy meals for one or two, and make Earth-friendly choices without overhauling your entire life.Adding more produce to your grocery list will help yougain many health benefits. It can help lower your risk of heart disease, bolster your brain health and even help lower your risk for certain kinds of cancers. I love vegetables for all these reasons and more, but even with the best intentions, I tend to have some leftovers in my crisper drawers at the end of the week. Every weekend, before I plan meals and grocery shop for the upcoming week, I make this clean-out-the-fridge frittata to use up what I have left. Here’s how to make it and why I love it so much.Pictured Recipe:Potato FrittataMaking a frittata couldn’t be easier. Simply add your desired vegetables to an oven-safe skillet (I typically use cast iron) and sauté until tender. Usually, I’ll add heartier vegetables like onions, peppers, potatoes or carrots first and then add quicker-cooking veg like zucchini, tomatoes or herbs when the first ones are almost cooked through. Once your vegetables are cooked, whisk together 6 to 8 eggs (depending on the volume of the veg you added) and a splash of cream or crème fraîche if you like. Pour the egg mixture into the skillet with the vegetables and let it cook until the bottom is golden, usually around 2 to 4 minutes. Lifting the edges can help any uncooked egg move the bottom so it cooks more evenly. Then finish the cooking process under the broiler for around 2 minutes until golden browned on top, and you’re ready to eat!As you can imagine, this recipe is super quick and easy, which is one of the several reasons why frittatas like this are my go-to weekend breakfast. And it’s especially fast if you use leftover cooked vegetables to cut down on the time spent sautéing. Additionally, this dish is pretty budget-friendly. Cutting down on food waste is important for helping your dollar go as far as possible in the grocery store. And though eggs are more expensive now than they used to be, they’re still one of the least costly proteins in the grocery store, especially when you consider the per-serving price. Last but not least, frittatas are delicious and totally customizable. It’s a way to use leftover vegetables that I actually look forward to. Plus, it solves two problems at once: what to make for breakfast and how to use up what’s in the fridge.If you have a bumper crop of zucchini to get through, you’ll need to try ourMozzarella, Basil & Zucchini Frittata. And you can’t go wrong with our other delicious recipes likeFrittata with Asparagus, Leek & RicottaandRainbow Frittata. But this simple formula works for whatever you have on hand, so get creative with it!Up Next:I’m a Dietitian & These Are the 6 Canned Foods I Always Buy at CostcoWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Photo: Photographer: Jen Causey, Food Stylist: Ruth Blackburn
Welcome toThrifty. A weekly column where nutrition editor and registered dietitian Jessica Ball keeps it real on how to grocery shop on a budget, make healthy meals for one or two, and make Earth-friendly choices without overhauling your entire life.Adding more produce to your grocery list will help yougain many health benefits. It can help lower your risk of heart disease, bolster your brain health and even help lower your risk for certain kinds of cancers. I love vegetables for all these reasons and more, but even with the best intentions, I tend to have some leftovers in my crisper drawers at the end of the week. Every weekend, before I plan meals and grocery shop for the upcoming week, I make this clean-out-the-fridge frittata to use up what I have left. Here’s how to make it and why I love it so much.Pictured Recipe:Potato FrittataMaking a frittata couldn’t be easier. Simply add your desired vegetables to an oven-safe skillet (I typically use cast iron) and sauté until tender. Usually, I’ll add heartier vegetables like onions, peppers, potatoes or carrots first and then add quicker-cooking veg like zucchini, tomatoes or herbs when the first ones are almost cooked through. Once your vegetables are cooked, whisk together 6 to 8 eggs (depending on the volume of the veg you added) and a splash of cream or crème fraîche if you like. Pour the egg mixture into the skillet with the vegetables and let it cook until the bottom is golden, usually around 2 to 4 minutes. Lifting the edges can help any uncooked egg move the bottom so it cooks more evenly. Then finish the cooking process under the broiler for around 2 minutes until golden browned on top, and you’re ready to eat!As you can imagine, this recipe is super quick and easy, which is one of the several reasons why frittatas like this are my go-to weekend breakfast. And it’s especially fast if you use leftover cooked vegetables to cut down on the time spent sautéing. Additionally, this dish is pretty budget-friendly. Cutting down on food waste is important for helping your dollar go as far as possible in the grocery store. And though eggs are more expensive now than they used to be, they’re still one of the least costly proteins in the grocery store, especially when you consider the per-serving price. Last but not least, frittatas are delicious and totally customizable. It’s a way to use leftover vegetables that I actually look forward to. Plus, it solves two problems at once: what to make for breakfast and how to use up what’s in the fridge.If you have a bumper crop of zucchini to get through, you’ll need to try ourMozzarella, Basil & Zucchini Frittata. And you can’t go wrong with our other delicious recipes likeFrittata with Asparagus, Leek & RicottaandRainbow Frittata. But this simple formula works for whatever you have on hand, so get creative with it!Up Next:I’m a Dietitian & These Are the 6 Canned Foods I Always Buy at CostcoWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Welcome toThrifty. A weekly column where nutrition editor and registered dietitian Jessica Ball keeps it real on how to grocery shop on a budget, make healthy meals for one or two, and make Earth-friendly choices without overhauling your entire life.Adding more produce to your grocery list will help yougain many health benefits. It can help lower your risk of heart disease, bolster your brain health and even help lower your risk for certain kinds of cancers. I love vegetables for all these reasons and more, but even with the best intentions, I tend to have some leftovers in my crisper drawers at the end of the week. Every weekend, before I plan meals and grocery shop for the upcoming week, I make this clean-out-the-fridge frittata to use up what I have left. Here’s how to make it and why I love it so much.Pictured Recipe:Potato FrittataMaking a frittata couldn’t be easier. Simply add your desired vegetables to an oven-safe skillet (I typically use cast iron) and sauté until tender. Usually, I’ll add heartier vegetables like onions, peppers, potatoes or carrots first and then add quicker-cooking veg like zucchini, tomatoes or herbs when the first ones are almost cooked through. Once your vegetables are cooked, whisk together 6 to 8 eggs (depending on the volume of the veg you added) and a splash of cream or crème fraîche if you like. Pour the egg mixture into the skillet with the vegetables and let it cook until the bottom is golden, usually around 2 to 4 minutes. Lifting the edges can help any uncooked egg move the bottom so it cooks more evenly. Then finish the cooking process under the broiler for around 2 minutes until golden browned on top, and you’re ready to eat!As you can imagine, this recipe is super quick and easy, which is one of the several reasons why frittatas like this are my go-to weekend breakfast. And it’s especially fast if you use leftover cooked vegetables to cut down on the time spent sautéing. Additionally, this dish is pretty budget-friendly. Cutting down on food waste is important for helping your dollar go as far as possible in the grocery store. And though eggs are more expensive now than they used to be, they’re still one of the least costly proteins in the grocery store, especially when you consider the per-serving price. Last but not least, frittatas are delicious and totally customizable. It’s a way to use leftover vegetables that I actually look forward to. Plus, it solves two problems at once: what to make for breakfast and how to use up what’s in the fridge.If you have a bumper crop of zucchini to get through, you’ll need to try ourMozzarella, Basil & Zucchini Frittata. And you can’t go wrong with our other delicious recipes likeFrittata with Asparagus, Leek & RicottaandRainbow Frittata. But this simple formula works for whatever you have on hand, so get creative with it!Up Next:I’m a Dietitian & These Are the 6 Canned Foods I Always Buy at Costco
Welcome toThrifty. A weekly column where nutrition editor and registered dietitian Jessica Ball keeps it real on how to grocery shop on a budget, make healthy meals for one or two, and make Earth-friendly choices without overhauling your entire life.
Adding more produce to your grocery list will help yougain many health benefits. It can help lower your risk of heart disease, bolster your brain health and even help lower your risk for certain kinds of cancers. I love vegetables for all these reasons and more, but even with the best intentions, I tend to have some leftovers in my crisper drawers at the end of the week. Every weekend, before I plan meals and grocery shop for the upcoming week, I make this clean-out-the-fridge frittata to use up what I have left. Here’s how to make it and why I love it so much.
Pictured Recipe:Potato Frittata
Making a frittata couldn’t be easier. Simply add your desired vegetables to an oven-safe skillet (I typically use cast iron) and sauté until tender. Usually, I’ll add heartier vegetables like onions, peppers, potatoes or carrots first and then add quicker-cooking veg like zucchini, tomatoes or herbs when the first ones are almost cooked through. Once your vegetables are cooked, whisk together 6 to 8 eggs (depending on the volume of the veg you added) and a splash of cream or crème fraîche if you like. Pour the egg mixture into the skillet with the vegetables and let it cook until the bottom is golden, usually around 2 to 4 minutes. Lifting the edges can help any uncooked egg move the bottom so it cooks more evenly. Then finish the cooking process under the broiler for around 2 minutes until golden browned on top, and you’re ready to eat!
As you can imagine, this recipe is super quick and easy, which is one of the several reasons why frittatas like this are my go-to weekend breakfast. And it’s especially fast if you use leftover cooked vegetables to cut down on the time spent sautéing. Additionally, this dish is pretty budget-friendly. Cutting down on food waste is important for helping your dollar go as far as possible in the grocery store. And though eggs are more expensive now than they used to be, they’re still one of the least costly proteins in the grocery store, especially when you consider the per-serving price. Last but not least, frittatas are delicious and totally customizable. It’s a way to use leftover vegetables that I actually look forward to. Plus, it solves two problems at once: what to make for breakfast and how to use up what’s in the fridge.
If you have a bumper crop of zucchini to get through, you’ll need to try ourMozzarella, Basil & Zucchini Frittata. And you can’t go wrong with our other delicious recipes likeFrittata with Asparagus, Leek & RicottaandRainbow Frittata. But this simple formula works for whatever you have on hand, so get creative with it!
Up Next:I’m a Dietitian & These Are the 6 Canned Foods I Always Buy at Costco
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