Food Bank of Contra Costa and SolanoFood Bank of Contra Costa and Solano

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    Ingredient: Eggs

    Broccoli-Cheddar-Spinach Frittata

    INGREDIENTS

    • 6 large eggs
    • 1/3 cup milk (dairy or non-dairy)
    • 2 cloves garlic, chopped
    • ¾ cup cheddar cheese, grated and split evenly between 2 bowls
    • ½ a yellow onion, chopped
    • 1 head broccoli, separated into florets and sliced
    • 3 tbsp water
    • 1 ½ cups spinach, roughly chopped
    • 1/3 cup green onions, chopped (OPTIONAL)
    • Salt and Pepper
    • Cooking Oil

    INSTRUCTIONS

    1. Preheat the oven to 425 degrees F.
    2. Whisk together eggs, milk, garlic, and half the cheese in a medium-sized bowl. Add salt and pepper to taste.
    3. Add a couple tablespoons of oil to an 8-inch oven-safe skillet over medium heat. When the oil is shimmering, add the chopped onion. Cook the onion, stirring occasionally, until translucent and beginning to brown around the edges, about 3-5 minutes.
    4. Add broccoli and spread it out evenly over the surface of the pan. Add the water and quickly cover the pan with a lid (if your pan doesn’t have a lid, a cookie sheet also works). Allow broccoli to steam for about 2 minutes. Broccoli should be a much brighter green and easily pierced with a fork.
    5. Add spinach and green onions (if using). Cook for about a minute or until the spinach is wilted.
    6. Spread vegetables in an even layer around the surface of the pan. Give egg mixture a quick whisk before pouring it over the vegetables. Tilt the pan or use a spatula to make sure the egg mixture is in an even layer.
    7. Sprinkle remaining cheese over the egg mixture and place pan into the preheated oven.
    8. Cook for 7-8 minutes until you can gently shake the pan handle (using an oven mitt) and the middle of the frittata just barely moves.
    9. Take the frittata out of the oven and allow to cool for about 10 minutes. Cut into wedges and serve. Frittata keeps very well in the refrigerator and will keep for at least a few days.

    NOTE: Frittata is incredibly adaptable! Leave out the spinach if it’s not your favorite. Make it dairy-free by using unsweetened non-dairy milk and omitting the cheese. If you don’t have broccoli, thinly sliced Brussels sprouts or asparagus would also work. Add ham, bacon, or sausage for an even heartier breakfast.

    Egg-cellent nutrition for life on the run

    We get it. Fall is a busy time of year. These on-the-go omelettes can be made in advance and warmed up for a quick meal or snack. And yes, you can freeze them too.

    It’s hard to even call this a recipe because both the ingredients and the measurements are flexible. You can switch up the meat, the cheese, and the vegetables–your taste buds won’t get bored with so many flavor combinations.

    Pro tip: these are great to make when it’s time to clean out the refrigerator to avoid food waste!

    INGREDIENTS:

    • 9 eggs
    • ¼ cup milk or water
    • Salt and pepper
    • Meat, cheese, vegetables. Here are just a few examples:
      • Chopped Meats: Bacon, Sausage, Ham
      • Shredded Cheese: Cheddar, Swiss, Gruyere
      • Chopped Veggies: tomatoes, mushrooms, onions, spinach, bell pepper

    INSTRUCTIONS

    1. Preheat oven to 375 degrees.
    2. Grease muffin tins.
    3. Loosely place approximately 2 TBSP of your desired combined meat, cheese, vegetable ingredients in each muffin cup.
    4. In a separate bowl, beat eggs.
    5. Stir in ¼ cup of milk or water to eggs (helps make eggs “fluffy”).
    6. Add salt and pepper to taste.
    7. Pour egg mixture in each filled cup to about about 2/3 full.
    8. Bake about 20 minutes


    Cool before placing in refrigerator or freezer for storage. 
    When ready to reheat, pop a couple in the microwave for 30-45 seconds.

    Shepherd’s Pie – By Chef Ryan Scott

    Yield: 6 Servings
    Total cost for 6 servings: $10.45
    Cost per serving: $1.72

    Price – Ingredients
    For the topping:
    $2.58 – 2 pounds russet potatoes, peeled and cubed
    $0.22 – tablespoons butter
    $0.33 – ½ cup half and half
    $0.29 – 1 egg yolk
    $0.15 – 2 carrots, chopped
    For the meat filling:
    $0.44 – 2 tablespoons olive oil
    $4.49 – 1 ½ pounds ground beef
    $0.15 – 2 carrots, peeled and chopped
    $0.65 – 1 onion, chopped
    $0.22 – 2 tablespoons butter
    $0.04 – 2 tablespoons flour
    $0.80 – 1 cup of chicken or beef broth
    $0.04 – 2 teaspoons ketchup
    $.05 – 2 tablespoons Italian parsley, finely chopped
    Dash of hot sauce
    Salt and pepper

    Directions:
    Preheat the oven to 400 degrees.
    Boil carrots until tender about 8 minutes, drain and set aside. Boil potatoes in water until tender, about 15 minutes. Drain potatoes and pour into a separate bowl. Mix in butter, half and half and egg yolk. Mash until smooth and mix in carrots.
    While the potatoes are boiling, saute carrots and onions with the olive oil in a medium saute pan over medium heat until vegetables soften, about 5 minutes. Add beef and cook until browned, about 3 minutes.
    In a separate saucepan, cook butter and flour, about 2 minutes. Whisk in broth, ketchup, and hot sauce; thicken for about 1 minute. Mix gravy into meat and vegetable mixture. Season with salt and pepper, to taste.
    Pour filling into a 13×9 casserole pan. Spread potatoes over meat evenly and place on a baking sheet in oven to catch drippings. Bake for 25 minutes or until potatoes begin to brown.

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    F: 925-671-7933

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