Kale and Mushroom Frittata
“No child should go hungry yet 1 in 4 U.S. kids don’t know where their next meal will come from.”
“Millions of Americans who participate in the nation’s food stamp program are limited to an average of
$3 or $4 per person each day to supplement their food budget. Additionally, the government subsidizes
products like soy beans, wheat, and corn instead of fresh produce, so the most affordable food is often the
unhealthiest”
From the same people that brought us Food, Inc. comes an eye-opening documentary A Place at the Table that gives us valuable insight into the lives of families facing food insecurity. I was so moved by it, but most of all, it made me so angry and outraged that this is happening. So,together with about 200 other fellow food bloggers, and The Giving Table, we have dedicated our posts today to help bring awareness to the hunger crisis in the United States. If you haven't yet heard of it, take a look at the trailer:
After watching A Place at the Table, I spent the past week or so struggling to write this post in a way that did not come off as condescending, along the lines of Tyra Banks wearing a fat suit for like, an hour and then crying about how badly people treated her. Having a food blog made me acutely aware of my privilege. So i'll keep it very simple, and let the movie and facts speak for themselves. I took this challenge and created a recipe that fell within the $4/per person/per day budget. I have to admit, it was not easy in the slightest. I wanted something that was not only budget-friendly but also used produce that could easily be incorporated into other recipes. I kept my eyes peeled for items on sale and gave me the best value for my money. The best part of this recipe is really anything from the refrigerator can be thrown in there, frittata's are a great way to use produce that are about to go off. In the list below, I wrote the total cost for my recipe was $5.61, but I forgot to factor in a couple items already in my household- 1/2 tablespoon of butter which comes out to about 10 cents, and the red pepper which was 8 cents.
Fritatta is just a fancy name for "last night's leftovers mixed with some eggs".Leftover lumpia meat was a popular one for me growing up. Frittata's are a little thicker and require less work than an omelet, which makes them a simple and perfectly hearty breakfast or even dinner. This kept us full for hours, and was very inexpensive to make. Also, if you have a cast iron pan it's a one pan dish which is nice when it comes to time and cleaning up. Eggs are a wonderful low-cost source of protein, as well as mushrooms (which can also be a good source of vitamin D if you just let them soak up some sun for a little while) , and kale is loaded with antioxidants, iron, and fiber.
How you can help:
- First, watch the film. It's eye-opening. You can either find a screening near you or watch it online through AMAZON, GOOGLE PLAY, or iTUNES.
- Call to action! Take 30 seconds to write congress asking them to support anti-hunger legislation. The more letters, the better!
- Give back locally or globally. Here's a directory of food non-profits around the world.
More resources for budget-friendly recipes:
- My Curried Split-Pea Soup and Potato Gratin were both inexpensive recipes.
- Budget Bytes is chock-full of delicious, healthy, budget friendly recipes.
- Quick and budget friendly recipes from Martha Stewart
- 63 budget friendly recipes from breakfast to dinner to dessert from Eat at Home Cooks
1
Preheat your oven to 350 degrees.
Dice your onion, clean and slice your mushrooms, and tear your kale into large pieces.
2
Beat together 5 eggs, 1 cup milk,1 tsp. salt, and 1 tsp. pepper
3
Heat your cast iron skillet (any other kind works if you don't have one) and over medium heat saute your mushrooms and onion in 1/2 tablespoon of butter for about 2 minutes.
4
Add your kale and cook for 5 minutes, until it's a nice, bright green. Don't worry if the pan is completely full, the kale will shrink considerably
5
If using a cast iron pan, pour beaten eggs directly into the pan and pop it into the oven for 25 minutes. If not using a cast iron pan, lightly grease a baking pan and pour the beaten eggs over the kale and mushrooms from your skillet.
6
Allow to cool for about 5 minutes, cut into triangles, and serve warm.
Buttered toast, and a tall glass of OJ and you have the perfect breakfast
Have you seen A Place at the Table ? Share your thoughts!
Kale and Mushroom Frittata
Prep time: 10 minutes, Cook time:35 minutes
Serves 4-6
5 large eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper
1/2 small regular onion or 3 pearl onions (I just happened to have pearl onions in the house)
1/2 tablespoon butter or vegetable oil
1 cup sliced mushrooms (any kind but I used baby bellas)
1/2 bunch kale
1. Preheat your oven to 350 degrees.Dice your onion, clean and slice your mushrooms, and tear your kale into large pieces.
2.Beat together 5 eggs, 1 cup milk,1 tsp. salt, and 1 tsp. pepper
3. Heat your cast iron skillet (any other kind works if you don't have one) and over medium heat saute your mushrooms and onion in 1/2 tablespoon of butter for about 2 minutes.
4. Add your kale and cook for 5 minutes, until it's a nice, bright green. Don't worry if the pan is completely full, the kale will shrink considerably
5. If using a cast iron pan, pour beaten eggs directly into the pan and pop it into the oven for 25 minutes. If not using a cast iron pan, lightly grease a baking pan and pour the beaten eggs over the kale and mushrooms from your skillet.
6. Allow to cool for about 5 minutes, cut into triangles, and serve warm.
