Jodi Balis is Capital Area Food Bank’s Resident Dietitian. Follow her on Twitter at @TheRedLentil
Calling all protein! Healthy Eating on a Budget is an invitation for less expensive forms of protein to rise up and be stars on the plate.
Eggs, beans, peanut butter and cheese are examples of great protein sources that are less expensive than lean meats and fresh fish. Like their more expensive protein counterparts, they pair well with a variety of flavors and ingredients.
This spinach frittata is easy to make for breakfast, dinner or even as a lunch sandwich. Historically called a frittata in the Italian tradition, the dish is made with leftover veggies so it is ideal to incorporate what’s in season at the farmer’s market or any odds and ends in the garden.
Ingredients
Serves 2-4
1 Tablespoon butter or oil
2 cups spinach
1 clove garlic, minced
Salt to taste
6 eggs, beaten
1 cup shredded cheese (Swiss, mozzarella, etc.)
Turn broiler on high. Heat butter in medium sized non-stick skillet over medium heat. Add spinach and allow to wilt. Add garlic and salt and cook for 1 minute. Pour eggs into pan, stir so spinach is evenly distributed and allow to set for 5-7 minutes. Top with cheese and stick pan under broiler for 1 minute or until cheese is melted and slightly browned.