potato frittata with rosemary and feta.

If I had a million dollars, I think I might, I dunno…

pay off our house…

take a few more vacations…somewhere exotic like St. John Island, Santorini or Portofino…

and keep the fridge stocked with 100% real maple syrup all the freaking time…

BUT one thing I certainly WOULDN’T do, even if I was a fat and happy millionaire, is stop eating breakfast for dinner.

Because the beauty of breakfast foods is that they are so stinkin’ versatile and good you can really get away with eating them just about any time of day, this recipe being no exception.  Especially when eggs, potatoes and cheese are involved.

Seriously.

Can I get an amen?

Weeelll…this frittata will be on the table in 30 minutes flat, and will cost you less to make than a breakfast burrito at your favorite hole in the wall Saturday morning breakfast joint.  We’re talking $.67 per serving people!

So whether you’re rich or poor, for breakfast, lunch or dinner, promise me you’ll give this one a try.  I dreamed it up just for you.

Potato Frittata with Rosemary and Feta

(serves 4)

What You’ll Need:

2 tablespoons olive oil

1 clove garlic, chopped

1 small onion, chopped or sliced thin

1 russet potato, sliced thin

2 tablespoons fresh rosemary, chopped

salt and pepper

6 eggs

1/2 cup milk

1/4 cup feta, crumbled

Instructions:

TOTAL:  $2.55 or $64 per serving.

Wondering how on earth I arrived at these costs?  Take a look at my shopping guide to show see what I pay for items, per serving, etc.

Nutrition:

249 calories per serving

15 grams of fat

15 carbs

12 grams protein

1 gram fiber

If you give it a try, have any pics to share, or have a recipe you’d like me to “frugalize” let me know!  Find me on Facebook or Twitter.