We had a ton of eggs nearing their expiration date, and I happily decided it was time to make another frittata. I actually can't remember the last time I did so, even though we have a lot of vegetable scrambled eggs for breakfasts. I searched my cookbooks and found a simple recipe in Moosewood Restaurant Cooks at Home. It's called light because the recipe allows for egg whites instead of whole eggs. I used three or four whole eggs instead of the egg whites. I loved how the broccoli cooked just above the pool of egg so that it was crispy/crunchy. Bird's Eye Baby Broccoli Florets kept me from spending extra time cutting. The fresh basil from our herb garden also made the frittata a hit. My only complaint would be I had to use a burner on the stove and turn on the oven for the final baking.

Super fast and easy and super cheap, I'll happily make this again and expound on it based on what veggies are in the fridge.

Cost to Make Broccoli Fritatta

• Broccoli (Publix)
• $0.65 Eggs (Publix)
• $0.03 Garlic (Maitland Farmer's Market)
• $0.40 Onion (Publix)
• $0.04 Olive Oil (Publix)
• $1.00 Cheese (Publix)
• Free Basil (Our Herb Garden)
• $3.02 Total feeds 2