Tomato and Zucchini Frittata

Ingredients · for 3 (scales to your household)

• 6 eggs $2.42
• 60 ml almond milk $0.14
• 1 tsp extra-virgin olive oil $0.06
• 1 handful spinach not counted
• 1 small zucchini $0.94
• 1 clove garlic $0.03
• 1 pinch smoked paprika $0.01
• 2 medium tomatoes $1.18
• 1 handful cherry tomatoes $0.59
• 1 tsp fresh thyme $0.15
• 0.25 tsp salt $0.01
• 0.25 tsp black pepper $0.03

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. Heat the oven to 375F.
2. Whisk the eggs with the almond milk and a pinch of salt until smooth.
3. In an 8 to 10 inch oven-safe skillet, saute the greens, zucchini, and garlic with the smoked paprika for about a minute.
4. Pour in the egg mixture, lay the tomato slices and cherry tomatoes on top, and season with salt and pepper.
5. Transfer to the oven and bake 20 to 30 minutes until the eggs are set, scattering the thyme on near the end.
6. Let it rest at least 15 minutes before slicing and serving.