Say it louder for the people in the back.
When you have a lot of mouths to feed and not a lot of time, whip up a frittata. This 100 percent vegetarian frittata makes use of pantry staples and fridge staples and cooks in just 10 minutes. Let it cool a little bit before serving; doing so will allow the eggs to set up so you can cut perfect slices .Feeding a crowd for $10 or less seems literally impossible, right? Leave it to Assigning Editor Rebecca Firkser who champions the “Nickel & Dine” column to find a way.
Here’s what it takes: salty-creamy feta , plump green peas , a dozen eggs , whole milk , thinly sliced red onion , fresh herbs , and grated garlic with plenty of salt and pepper.Our editors love that this frittata is light enough to serve slices for an appetizer, or hearty enough to eat for dinner. And when you can’t decide between cooking a frittata or a quiche, this 10-minute egg dish is the answer.Lots of frittata recipes call for full-fat dairy and cheese.
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