Hakuna Frittata

What better way is there to say "Good morning, world!" than engorging yourself on a delicious frittata? My thoughts exactly. Hence this easy recipe to give yourself a cheesy start to your day.

FIESTY FRITTATA 
With Cherry Tomatoes, Scallions, and Crusty Parmesan


THE GOODS

3 eggs (a dozen is $1.49, so about $0.37)
A handful of cherry tomatoes ($2.99 for a big pack)
Frozen corn ($1.99)
3 scallions ($0.20)
Parmesan cheese, or whatever you've got ($1.99)
1/4 cup of milk (you should have it)

The Grand Total: $7.54 to feed 2 with some leftovers, $3.77 per person!

THE WAY

Chop the scallions. Slice about 10 or so cherry tomatoes in half. Spray an OVEN SAFE (a.k.a. all metal is usually ok) sautee pan with Pam. Sautee the scallions, tomatoes, and about 1 cup of corn on medium heat for about 10 minutes, or until they start to lightly brown.

In the meantime heat your over to 450 degrees and beat 3 eggs and 1/4 cup milk in a small bowl. Add salt and pepper to taste. When the veggies look done, pour the eggs into the pan. Let them cook lifting up the edges occasionally and allowing the uncooked liquid to slide under the cooked. Cook for about 5-10 minutes, or until your frittata looks cooked all over except for a pool of liquid in the middle. When it gets to that point, sprinkle a generous portion of parmesan (maybe 1/2 cup) on top of the frittata, and stick it in your preheated over. Allow it to cook for about 10-15 minutes, or until the top starts to look good and crispy. Bon appetit.