$5 Dinners: CSA Week 2

This week was a great CSA week. We got scallions, baby spinach, bok choy, and fresh strawberries, among other things. New this week is arugula.  As a fresh salad green, I’ve mostly only made — you guessed it — salads with my arugula. Not this week. I’ve come up with a beautiful Arugula Frittata for an easy weeknight $5 dinner.  Now, for some people (like my husband), a slice of frittata is not a complete meal.  Adding some breakfast sausage or croissants would be nice ideas for sides to go with the whole “breakfast for dinner” theme.


Arugula Frittata
(adapted from Health Magazine)
2 tsp. olive oil — $.25
1 cup arugula chiffonade (basically just cut it up into bite-size pieces) $1.50
2-3 large organic eggs  $.90
3 large organic egg whites — $.90
1/4 cup Pecorino Romano or Parmesan Cheese — $1.75
2 tbsp chives (fresh or dried) –$.10 
2 tbsp parsely (fresh or dried) –$.10
salt & pepper to taste


1. Preheat broiler to high (yes, you have to turn on the oven, but it’s only for a few minutes. You could use a toaster oven, but watch carefully for burning).
2. Saute the mushrooms and arugula in 1 tsp oil until just wilted, set aside
3. In a mixing bowl, whisk the eggs, herbs, and cheese together
4. Add 1 tsp oil into the pan with the mushrooms and arugula, and mix until coated. Season with salt & pepper.
5.  Add egg mixture to the pan; cook on medium for 1-2 minutes.
6.  Pour the entire mixture into a glass pie plate. Broil for 2-3 minutes
7. Serve immediately. Garnish with fresh parsely or chives if desired.


Total Cost: $5.50

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