Wednesday, April 25, 2012

#foodstampchallenge Wednesday Dinner

Day three is almost over. Tonight we used up the chicken meat we didn't use for chicken salad in a big frittata. It makes 4 servings, so we're good to go with leftovers for lunch for the rest of the challenge.


1.5 lb potatoes, peeled and diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 large onion, diced
6-8 oz. diced chicken
2 cloves garlic, chopped
1/4 cup chopped parsley
4 eggs
1/4 cup milk
2 Tbs grated cheese
Salt and Pepper to taste


Place an oven rack in the middle of the oven and turn on the broiler.

Heat a large frying pan over high heat and add enough oil to cover the bottom. Carefully add in the potatoes and shake the pan to distribute them evenly. Reduce the heat to medium low cover the pan and cook for about 5  minutes. Carefully remove the cover and flip the potatoes. You want to start seeing some color on 'em.

Repeat the process until the potatoes are mostly nice and brown. Season with salt a pepper to taste.

Add the onions and mix thoroughly, cover and let cook for a few minutes until the onions have softened.

Add the peppers and repeat the onion process. If the bottom seems to be getting dry add a little more oil. Watch the heat as well - regulate as needed to keep things from burning.

Add the garlic and mix well, let the mixture cook for a few minutes.

Combine the eggs, milk and parsley and whip with a fork until the eggs are a uniform color.

Off the heat pour the egg mixture over the potato mixture in the pan and tip the pan to distribute it evenly. Sprinkle the grated cheese over the frittata and place it under the broiler.

Broil the frittata until the top is golden brown and slightly puffed up

Divide into 4 sections and serve.

Total Cost $5.56/$1.39 per serving

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