Slow Cooker Pulled Pork

Slow Cooker Pulled Pork is an easy way to cook the most tender and juicy pork ever. It’s great on tacos, sandwiches, burritos and more.

The post Slow Cooker Pulled Pork appeared first on Budget Bytes.

Something truly magical happens when you cook pork low and slow. It turns into the most mouth-watering tender and juicy meat you’ve ever had. And meat this tender is good with everything, so if you make this Slow Cooker Pulled Pork on Sunday, you’ll have meat to last you all week. Pile that slow cooker pork onto sandwiches, tacos, bowl meals, nachos, salads, and more for quick dinners the rest of the week!

Slow cooker pulled pork on a plate with tongs and sandwich fixings on the sides.

What Kind of Pork to Use for Pulled Pork

To get the juiciest and most tender pulled pork make sure to buy a pork butt or pork shoulder. These cuts are marbled with fat and connective tissue that slowly melt and gelatinize when cooked with slow, gentle heat, creating ultra moist and tender meat.

You can buy bone-in or boneless pork butt or pork shoulder. I prefer to use boneless and then cut the pork into large pieces so they cook a little faster, but you can leave the bone in and remove it when shredding the pork if preferred. Just keep in mind that cooking time may be longer if you leave the bone in during cooking.

How to Season Pulled Pork

I used a versatile yet flavorful spice rub on the pork before slow cooking, along with a little extra fresh garlic. This mix of paprika, garlic, onion, salt, pepper, and brown sugar enhances the pork’s flavor, but keeps it neutral enough to be paired with BBQ sauce or any other flavor profile you plan to pair with your pulled pork.

Three slow cooker pulled pork sandwiches on a wooden cutting board.

How to Serve Pulled Pork

Pulled Pork sandwiches are always a hit (brioche buns, BBQ sauce, pickles, and/or coleslaw), but this pulled pork is also great for tacos, burritos, quesadillas, or nachos. I also love piling pulled pork onto bowl meals, salads, or even adding it to soup or ramen. You can seriously add it to anything!

Storage Instructions

Keep the pork in the juices when refrigerating to keep the meat as moist as possible upon reheating. After cooking, transfer the shredded pork and juices to an air-tight food storage container and refrigerate for up to 4-5 days. After completely chilling in the refrigerator, you can transfer the pork to the freezer for longer storage (about three months). To reheat the pork, simply heat in a sauce pot over medium-low, stirring occasionally, until hot.

Close up side view of a plate full of slow cooker pulled pork.
Three pulled pork sandwiches with pickles on a wooden cutting board.

Slow Cooker Pulled Pork

Slow Cooker Pulled Pork is an easy way to cook the most tender and juicy pork ever. It's great on tacos, sandwiches, burritos and more.
Course Dinner, Lunch, Main Course
Cuisine American
Total Cost $9.48 recipe / $1.19 serving
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 ½ cup each
Calories 247kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 3 lbs. pork butt $8.07
  • 1 yellow onion, cut into chunks $0.37
  • 4 cloves garlic, roughly chopped $0.32

Spice Rub

  • 2 tsp paprika $0.20
  • 1 tsp smoked paprika $0.10
  • 2 Tbsp brown sugar $0.08
  • 1 tsp garlic powder $0.10
  • 1 tsp onion powder $0.10
  • 2 tsp salt $0.10
  • 1/2 tsp freshly cracked black pepper $0.04

Instructions

  • Combine the spices for the spice rub in a bowl.
  • Cut the pork butt into large chunks. If the pork butt has a bone you can either remove it before cooking or wait until you are shredding the cooked meat to remove it. Keep in mind the pork will require extra cooking time if cooking with the bone in.
  • Add the pork pieces to a large bowl and sprinkle the spice rub over top. Toss until the pork is evenly coated in spices.
  • Dice the yellow onion and add it to the bottom of the slow cooker. Place the seasoned pork on top of the onion, then add the roughly chopped garlic on top.
  • Place the lid on the slow cooker and cook on high for four hours or low for eight hours. Test the pork with a fork to make sure the meat is tender. It should shred easily with a fork. If not, cook for one hour longer. The total cooking time will depend on the size of your pork butt.
  • Once the pork is tender, use two forks to shred the meat.
  • If you prefer crispy edges on your pork, place some of the pork on a sheet pan and broil for a few minutes, or just until the edges are browned and crispy. Keep a close eye on the pork as it broils!
  • Serve the pulled pork on sandwiches, tacos, bowl meals, and more!

Nutrition

Serving: 0.5cup | Calories: 247kcal | Carbohydrates: 5g | Protein: 32g | Fat: 10g | Sodium: 694mg | Fiber: 0.5g
BBQ sauce being poured onto pulled pork sandwiches.

How to Make Slow Cooker Pulled Pork – Step by Step Photos

Spices for pulled pork in a small wooden bowl.

To make the spice rub for the pulled pork, combine 2 Tbsp brown sugar, 2 tsp paprika, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp salt, and ½ tsp freshly cracked black pepper.

Chunks of pork butt on a cutting board.

Cut a 3 lb. pork butt into large chunks. If your pork butt is bone-in, you can either remove the bone or cook with the bone in and remove it when shredding your meat. Keep in mind that if you leave the bone in, the pork will take slightly longer to cook.

Meat coated with spices in a bowl.

Place the pork in a bowl, sprinkle the spice rub over top, then toss until the pork is evenly coated in the rub.

Diced onion in the slow cooker.

Dice one yellow onion and place it on the bottom of the slow cooker.

Pork in slow cooker with chopped garlic,

Place the seasoned pork in the slow cooker and top with four roughly chopped cloves of garlic.

Cooked pork in the slow cooker.

Place the lid on the slow cooker and cook on high for four hours or low for eight hours. If your pork butt is larger than 3 lbs. you may need to cook slightly longer. Check the tenderness of the meat after 4 hours on high or 8 hours on low. It should pull apart easily. If it’s still tough, let it cook another hour then check again.

Shredded pork in the slow cooker, some being lifted with tongs.

Once the pork is tender, use two forks to shred the meat.

Broiled pulled pork on a baking sheet.

If you want crispy edges on your pulled pork (who doesn’t?!). Place some of the pulled pork on a baking sheet and place it under your oven’s broiler for a few minutes. The melted fat on the pork will fry the edges and make it beautifully crispy! Keep a close eye on the meat as it broils since broilers cook very quickly!

Three pulled pork sandwiches with pickles on a wooden cutting board.

Enjoy your pulled pork on sandwiches, tacos, bowl meals, quesadillas and more!

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Lemon Bars

Lemon bars are the best lemon dessert, featuring a simple shortbread crust and a rich and custardy lemon filling.

The post Lemon Bars appeared first on Budget Bytes.

I probably make too many lemon-flavored desserts, but can’t stop won’t stop! Lemon is my favorite flavor when it comes to dessert because I love the contrast between the sweet and tart flavors. And this easy recipe for Lemon Bars is the perfect way to get that sweet-tart fix. I tested this recipe several times to get it just the way I like it—a rich and buttery shortbread crust topped with a thick and custardy, sweet and tart, lemon-licious filling. Hello gorgeous!

A stack of three lemon bars on a blue background.

What’s in a Lemon Bar?

If you’ve never had lemon bars, you are in for a TREAT! This simple yet amazing dessert starts with a simple shortbread crust (butter + flour + sugar + salt). Next we whip up a simple lemon custard, which is made with lemons, eggs, flour, and sugar. Pour the custard onto the crust, bake until it’s set, and BOOM. It’s really that simple! The custard starts as a liquid and then thickens as it bakes so they’re soft but sliceable once cooled.

Can I use Bottled Lemon Juice?

I chose to use fresh lemons for this recipe because I wanted the FULL lemon experience. Fresh lemons will give you the most intense lemon flavor because not only will the juice be fresh but you’ll be able to use the lemon zest, which really boosts the lemon flavor without making it extra sour. Using juice and zest is like a one-two flavor punch! You won’t get flavor as intense with bottled juice, but I can’t say that I’d turn down a lemon bar made with bottled juice. 😏

Can you Freeze Lemon Bars?

YES! That’s one of the best features of this recipe. If you don’t plan to eat your lemon bars within a few days, make sure to freeze some! To freeze your lemon bars, let them chill completely in the refrigerator, then transfer them to a parchment-lined baking sheet (each square separated) and freeze until solid. Once frozen, wrap the bars individually and place them in an air-tight freezer-safe container. They’ll stay good for about three months.

To thaw the frozen lemon bars, either let them thaw in the refrigerator over night or let them thaw at room temperature for about a half hour.

Close up side view of a lemon bar being held in a hand.
A stack of three lemon bars on a blue background.

Lemon Bars

Lemon bars are the best lemon dessert, featuring a simple shortbread crust and a rich and custardy lemon filling.
Course Dessert
Cuisine American
Total Cost $3.81 recipe / $0.42 each
Prep Time 15 minutes
Cook Time 55 minutes
Chill time 3 hours
Total Time 4 hours 10 minutes
Servings 9
Calories 349kcal
Author Beth – Budget Bytes

Ingredients

Shortbread Crust

  • 1 cup all-purpose flour $0.12
  • 1/2 cup powdered sugar $0.13
  • 1/4 tsp salt $0.02
  • 6 Tbsp salted butter $0.75

Lemon Filling

  • 1.5 cups granulated sugar $0.36
  • 4 large eggs $0.78
  • 3/4 cup lemon juice (about 4 lemons) + 1 Tbsp zest $1.55
  • 3/4 cup all-purpose flour $0.08

Topping (optional)

  • 1 Tbsp powdered sugar $0.02

Instructions

  • Preheat the oven to 325ºF. In a large bowl, stir together the flour, powdered sugar, and salt for the shortbread crust until well combined.
  • Melt the butter, then pour it into the bowl of dry ingredients for the crust, and stir until everything is moistened and the mixture looks slightly crumbly.
  • Line an 8×8-inch baking dish with parchment paper. Press the shortbread mixture into the bottom of the dish in an even layer.
  • Transfer the baking dish to the oven and bake the crust for 25 minutes*, or just until the edges are lightly golden.
  • While the crust is baking, juice and zest your lemons. You'll need ¾ cup lemon juice and 1 Tbsp zest.
  • Begin to make the filling. In a large bowl, whisk together the sugar, flour, eggs, and zest until smooth. Add the lemon juice and whisk until smooth again.
  • When the crust is finished baking, pour the lemon filling into the baking dish on top of the crust, then transfer it back to the oven and continue to bake for another 30 minutes, or until the center no longer jiggles.
  • Let the lemon bars cool for about 10 minutes before transferring to the refrigerator to chill completely.
  • Once the lemon bars are completely chilled, remove them from the baking dish, slice into 9 pieces, and then dust with about 1 Tbsp powdered sugar. Enjoy!

Notes

*If you’re using a metal baking dish, the baking time may be slightly shorter.

Nutrition

Serving: 1square | Calories: 349kcal | Carbohydrates: 61g | Protein: 5g | Fat: 10g | Sodium: 157mg | Fiber: 1g
Overhead view of lemon bars sliced and placed in a grid.

How to Make Lemon Bars – Step by Step Photos

Dry ingredients for the shortbread crust in a bowl.

Preheat the oven to 325ºF. In a large bowl, combine 1 cup all-purpose flour, ½ cup powdered sugar, and ¼ tsp salt. Stir them together until very well combined.

Melted butter being poured into the bowl of dry ingredients.

Melt 6 tablespoons of salted butter. Pour the butter into the bowl of dry ingredients and stir until combined.

Shortbread crust mixture in a bowl.

The shortbread crust mixture should look like this. Kind of crumbly, but it should hold together if you squeeze some in your fist.

Shortbread crust pressed into a baking dish.

Line an 8×8-inch baking dish with parchment paper. Press the shortbread mixture into the bottom of the dish in an even layer. Transfer it to the preheated 325ºF oven and bake for 25 minutes or until it is just barely golden on the edges (if using a metal pan, baking time may be slightly shorter).

Juices and zested lemons on a cutting board.

While the crust is baking, zest and juice the lemons. You’ll need about 1 Tbsp lemon zest and ¾ cup of lemon juice. Don’t forget to strain the seeds out of your juice! ;)

Custard ingredients, minus juice, in a bowl.

Add 1.5 cups granulated sugar, ¾ cup all-purpose flour, 4 large eggs, and 1 Tbsp lemon zest to a bowl, then whisk together until smooth. I like to whisk these ingredients together before adding the juice because it helps prevent lumps of flour. The mixture will be thick at this stage.

Juice being poured into the bowl with the custard ingredients.

Next, add the ¾ cup of lemon juice and whisk together until smooth.

Custard being poured into the baking dish on top of the crust.

Once the crust has finished baking, pour the custard mixture into the baking dish on top of the crust.

Baked lemon bars in the baking dish.

Transfer the baking dish back into the oven and bake for another 30 minutes, or until it’s golden around the edges and the center no longer jiggles. Let the bars cool for about ten minutes before transferring to the refrigerator to fully chill.

Powdered sugar being dusted onto sliced lemon bars.

Once the lemon bars have chilled completely, lift them out of the baking dish using the parchment paper, then slice into nine pieces. Lightly dust the top of the squares with a tablespoon of powdered sugar. Enjoy!

Overhead view of sliced lemon bars on a blue background.

Love Lemons? Try Thes Other Lemon Desserts

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Carrot Soup

Roasted carrots and brown butter take a humble carrot soup to a new level of yum. PS this recipe got props from Chef Gordon Ramsay. Try it!

The post Carrot Soup appeared first on Budget Bytes.

When times were tight, I’d go to the dollar store for groceries. On one occasion, I picked up a bag of carrots in the hopes that my two-year-old would want to have them as a healthy snack. By the end of the week, defeated by a toddler, I found myself staring blankly at a wilting bag of carrots I could not afford to waste. And so this roasted carrot soup was born. I use brown butter for nuttiness, cream to add body, and ginger and thyme to elevate the flavors. It’s so good, it got props from Chef Gordon Ramsay when I made it on MasterChef.

Overhead shot of carrot soup in a white Dutch oven with sour cream swirled in it.

Is Roasting Necessary?

Roasting is what makes this soup special. It’s the greatest gift you can give a root veggie with very minimal effort. All you have to do is chop carrots and put them in an oven! As the carrots roast, they develop deeper flavors through caramelization. Don’t worry if a few of them charr, as that browning will add a nice smokiness to the finished product. Roasting also reduces the time you’ll need to keep your carrots simmering on a stove. Make sure to slice carrots evenly, so they cook at the same pace.

Boiling Instead of Simmering

Do your best to keep your soup at a simmer, not a boil. You’re looking for gentle bubbles and steam. Otherwise, you’re evaporating most of your liquid before the carrots are through cooking. Boiling soup also causes nutrient loss and destroys aromas. A gentle simmer > a raging boil. ( If you’re single, you can also apply that equation to your love life. You’re welcome.)

Overhead shot of carrot soup in three white bowls with sour cream swirled in it

Can I freeze carrot soup?

Yes, you can freeze carrot soup. Make sure to freeze it in individual portions, as you should only thaw it once. It should keep for up to three months. After that, you can thaw it in the fridge overnight and reheat it in a pot over low heat, or pop the individual portion into a microwave straight from the freezer—cover to avoid splatter, and cook until it’s steaming.

What can I serve with carrot soup?

This soup is very filling, but it also pairs well with these fantastic recipes:

Overhead shot of carrot soup in a white Dutch Oven with sour cream swirled in it.

Side shot of white bowl with carrot soup in it.

Carrot Soup

This roasted carrot soup transforms the humble carrot into a vibrant meal. It scores major points for being as economical as it is hearty. Keep it vegetarian or add chicken breast for a protein punch.
Course Dinner, Lunch
Cuisine American
Total Cost $4.71 recipe / $1.03 serving
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 2 cups each
Calories 504kcal
Author Monti – Budget Bytes

Ingredients

  • 2 lbs carrots $1.49
  • 2 Tbsp olive oil $0.12
  • 1/2 tsp salt $0.03
  • 4 Tbsp salted butter $0.50
  • 1 yellow onion $0.65
  • 1 tsp thyme $0.10
  • 3 cups water $0.00
  • 3 cups chicken broth $0.36
  • 1 cup heavy cream $1.12
  • 2 tsp fresh ginger $0.21
  • 2 sprigs Italian parsley (optional) $0.05
  • 4 Tbsp sour cream (optional) $0.08

Instructions

  • Preheat the oven to 400°F. Clean the carrots and cut them into 1/4 inch rounds. Drizzle with olive oil and salt. Roast the carrots at 400°F for about 35 minutes until they have softened and begun to caramelize.
  • Dice the onions. Add the butter to a large Dutch oven and cook over medium heat until it foams and the milk solids start to brown. Turn off the heat, add the thyme and cook for one minute, to infuse the butter.
  • Turn the heat to medium and cook the onions in the browned butter until the onions are translucent, about two minutes.
  • Add the chicken broth and water and cover. Simmer until carrots are done.
  • When the carrots have begun to caramelize, take them out of the oven.
  • Add the carrots to the chicken broth. Cook uncovered until carrots easily fall apart when pressed by a fork.
  • Add soup to a blender, Take the center cap off of your blender lid and cover with a towel. Blend in two batches and puree.
  • Season with salt and pepper to taste, and serve. Garnish with a dollop of sour cream and a few leaves of Italian parsley

Nutrition

Serving: 2cups | Calories: 504kcal | Carbohydrates: 28g | Protein: 6g | Fat: 43g | Sodium: 1221mg | Fiber: 7g
Overhead shot of three bowls of carrot soup with sour cream swirled in them.

How to Make Carrot Soup – Step by Step Photos

Overhead shot of sliced raw carrots in a sheet pan.

Preheat your oven to 400°F. Peel the 2 pounds of carrots and cut them into 1/4 inch rounds. Drizzle with 2 tablespoons olive oil and 1/2 teaspoon of salt. Roast the carrots at 400°F for about 35 minutes until they have softened and caramelized.

Overhead shot of butter browning.

While the carrots roast, dice the onion. Add 4 tablespoons of salted butter to a Dutch oven and cook over medium heat until it foams and the milk solids start to brown. Add 1 teaspoon of thyme and let it cook for a minute.

Overhead shot of butter browning.

Add the diced onion to the browned butter and thyme. Cook the onion until they it is translucent, about two minutes.

Overhead shot of chicken stock being poured into soup base.

Add the 3 cups of chicken broth and the 3 cups of water. Scrape up any brown bits stuck to the bottom of the pot. Cover and simmer with the lid on until the carrots are ready.

Overhead shot of sheet pan with roasted carrots.

Once the carrots have started to caramelize, take them out of the oven.

Overhead shot of carrots cooking in cream mixture.

Add the roasted carrots to the chicken broth mixture. Simmer until they soften so much they fall apart easily when pressed by a fork.

Overhead shot of blended carrot soup.

Before blending the soup, remove the center cap off of your lid and cover the hole with a kitchen towel. Add half of the soup to the blender and puree. Repeat.

Overhead shot of carrot soup in a white bowl with sour cream swirled in it.

Season to taste with salt and pepper. If you’d like to garnish your soup, try it with a dollop of sour cream, some Italian parsley, and black pepper.

Try These Other Great Creamy Soups

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Easy Soda Bread

This easy soda bread recipe is budget-friendly and endlessly adaptable. It’s also a stone-cold stunner. It got props from Gordon Ramsay!

The post Easy Soda Bread appeared first on Budget Bytes.

When I couldn’t afford a $4 loaf of bread on my $10-a-day food budget, I turned to soda bread. I would make a loaf every morning, slice it, and top it with scrambled eggs, mashed avocado, or butter. I’d serve it as a partner in crime with simple salads and soups. I even used it on an episode of MasterChef (I competed on Season 3), and Gordon Ramsay loved it. This recipe is very easy to put together and incredibly budget-friendly. Get ready to put this one in heavy rotation!

What’s Special About Soda Bread?

Soda bread is a quick bread with a hard outer crust and a dense, tight crumb. Quick breads are leavened with baking powder or soda instead of yeast. So, if you’ve had a muffin, cornbread, biscuits, or banana bread, you’ve had quick bread. Soda bread is leavened with baking soda, which gives it its namesake.

What You Need

You need just 4 ingredients to make soda bread: flour, baking soda, a little salt, and buttermilk. The baking soda reacts with the acidity of the buttermilk, creating tiny bubbles in the dough, giving soda bread its signature texture. You don’t even need to knead it. It’s so easy that I could make it with a two-year-old at my knees screaming for Yo Gabba Gabba. (If you are currently sharing space with a two-year-old, my thoughts and prayers are with you. #neveragain)

Why Don’t You Need To Knead It?

You knead bread to develop gluten strands, rubberband-like proteins that help bread rise. They create a net that traps all of the gas developed by bread made with yeast. Because soda bread is not yeasted bread, kneading it just makes it dense and hard. To develop its trademark soft crumb, you touch the dough as little as possible while shaping it.

Where Does This Recipe Come From?

Many cultures worldwide make some form of soda bread, and it is thought to have been created by Native Americans. However, the most commonly known recipe is for Irish soda bread. It became a popular recipe in Ireland during the famine when bread had to be made from cheap ingredients: soft wheat flour, salt, baking soda, and sour milk.

What Else Can I Add To Soda Bread?

Traditionally, Irish soda bread is just four ingredients. But Irish Americans add currants or caraway seeds to the dough. You can also add a few teaspoons of citrus zest or your favorite fresh herbs. For a fun twist, try it with Everything Bagel seasoning. It’s truly a blank canvas, so don’t be scared to experiment with your favorite flavors.

What To Serve With Soda Bread

Soda bread is perfect for sopping up that last bit of sauce or stew. For a perfect pairing, check out these recipes.

Overhead shot of baked easy soda bread sliced and buttered on parchment.

Easy Soda Bread

This Easy Soda Bread recipe is budget-friendly, and endlessly adaptable. It's also a stone-cold stunner. It got props from Gordon Ramsay!
Course Breakfast, Dinner, Lunch
Cuisine Irish
Total Cost $0.66 recipe / $0.08 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 slices
Calories 132kcal
Author Monti – Budget Bytes

Ingredients

  • 2 cups all-purpose flour $0.27
  • 1/2 tsp baking soda $0.01
  • 1/2 tsp salt $0.06
  • 1 cup buttermilk* $0.32

Instructions

  • Set a rack in the middle of your oven and preheat it to 450°F. Mix the flour, baking soda, and salt in a large bowl until they are fully incorporated.
  • Form a well in the center of the flour mixture and fill the well with the buttermilk.
  • Use a fork to incorporate the flour into the buttermilk little by little until a thick batter forms. Use your hands to incorporate the final bits of flour and gently shape the batter into a dough. Do not overwork the dough.
  • Transfer the dough to a floured work surface and gently shape it into a round 6 inches in diameter and about 1 1/2 inches thick.
  • Place the dough in a Dutch oven or cast iron skillet. Use a sharp knife to cut a large x into the top of the dough.
  • Bake for 10 minutes at 450°F. Then lower the oven temperature to 400°F and continue baking until the bread is golden brown and crusty on the outside, about 20 minutes. Transfer to a rack and cool.

Notes

*If you don’t have buttermilk, simply take a cup of milk and add one tablespoon of vinegar to it to create your own buttermilk. I usually use distilled white, but any vinegar will do. You can also use citrus juice.

Nutrition

Serving: 1slice | Calories: 132kcal | Carbohydrates: 25g | Protein: 4g | Fat: 1g | Sodium: 246mg | Fiber: 1g

How to Make Easy Soda Bread – Step by Step Photos

Set a rack in the middle of your oven and preheat to 450°F. Mix the the 2 cups of flour, the 1/2 teaspoon of baking soda, and the 1/2 teaspoon of salt in a large bowl until they are fully incorporated.

Form a well in the center of the flour mixture and fill the well with the buttermilk.

Use a fork to incorporate the flour into the buttermilk little by little until a thick batter forms. Use your hands to incorporate the final bits of flour and gently shape the batter into a dough. Do not overwork the dough.

Transfer the dough to a floured work surface and gently shape it into a round 6 inches in diameter and about 1 1/2 inches thick.

Place the loaf in a Dutch oven or cast iron skillet. Use a sharp knife to cut a large x into the top of the dough.

Bake for 10 minutes at 450°F. Then lower the oven temperature to 400°F and continue baking until the bread is golden brown and crusty on the outside, about 20 minutes. Transfer to a rack and cool.

Overhead shot of baked easy soda bread sliced on parchment.

Enjoy the warm, cozy soda bread with a thick smear of butter and your favorite bowl of soup!

Check Out These Other Easy Bread Recipes:

The post Easy Soda Bread appeared first on Budget Bytes.

How To Make Sour Cream

If you’ve run out of sour cream and don’t want to run to the store for more- you can make it at home with just two ingredients and a little upper body strength!

The post How To Make Sour Cream appeared first on Budget Bytes.

There’s nothing worse than being in the middle of a recipe that calls for sour cream and opening up the tub only to find it’s almost empty or worse- there’s mold all over it. Luckily, if you’re out of sour cream, you can make your own! All you need is two ingredients and a lot of upper body strength. (I’m exaggerating about the need for muscle tone. I can do it, and I haven’t worked out since the 90s.)

What is sour cream?

First things first- there are two types of sour cream: cultured and acidified. Without getting too sciency, cultured sour cream is made with bacteria, while acidified sour cream is made with an acid. Fun fact: many store-bought sour creams aren’t made from cream at all. They’re made with milk that’s thickened with artificial ingredients. Homemade sour cream doesn’t have artificial thickeners so it will be a little runnier than what you’re used to, but the flavor will be spectacular!

Making Sour Cream From Scratch

Since you probably don’t have a vial of lactic bacteria in your pantry, you’ll need heavy cream and an acid. I like using vinegar, but you can also use lemon juice or buttermilk. You’ll also need a mason jar or another air-tight container. To make sure the container is squeaky clean, boil it for a few minutes, let it cool, and then add your cream and acid. Then cover and shake it (or blend it) until it thickens. That’s it. You’ve made sour cream.

To Ferment Or Not To Ferment

I’m a pretty impatient person, so if I’m using the sour cream for a batter or a dip, I add it a few minutes after I’ve made it because its primary purpose is to add creaminess and flavor. It’s not the star of the show; it’s a background singer. (Like the one chick in Destiny’s Child whose name no one ever remembers.) Now, if it’s the Beyonce of your dish, you’ll want to let it sit for a day on your counter to let the cream ferment and thicken and then refrigerate. To keep it 100, I usually skip fermenting it and just put it in the fridge to thicken overnight. It still tastes great.

How long does it last?

That depends on you. It’s best to store the sour cream in the back of your fridge, not the fridge door, where temperatures fluctuate. If you clean your container well and keep the sour cream at 40 degrees, it should last about two weeks. To keep it fresher longer, store it upside down so it isn’t affected by air. When the cream falls to the lid of the jar, it creates a vacuum, which slows down mold and bacteria growth. You can use this nifty trick on all dairy products that come in a container or a jar. I’m looking at you, cottage cheese.

Some of the things you can make with sour cream

Don’t limit your sour cream to just a topping for baked potatoes or a heap of nachos. It works magic in all sorts of dishes. You can use it in sweet and savory preparations to add tang, moisture, and tenderize. It’s the little cream that could.

Overhead shot of a wooden bowl with sour cream in it that's topped with chives and is surrounded by potato chips.

How To Make Sour Cream

If you've run out of sour cream and don't want to run to the store for more—you can make it at home with just two ingredients: heavy cream and vinegar!
Course condiment
Total Cost $1.42 recipe
Prep Time 5 minutes
Resting Time 12 hours
Total Time 12 hours 5 minutes
Servings 1 cup
Calories 812kcal
Author Monti – Budget Bytes

Ingredients

  • 1 cup heavy cream $1.40
  • 1 Tbsp vinegar $0.02

Instructions

  • Add the cream to a mason jar or other airtight container.
  • Add the vinegar to the cream.
  • Close the container and shake it for a minute or two, until the cream thickens.
  • Use the cream right away or leave the jar on your counter overnight to ferment and thicken.*

Notes

*Leave it out on your counter overnight if you want tangier, thicker sour cream. I usually shake it and pop it in the fridge, where it will thicken in a few hours.

Nutrition

Serving: 1cup | Calories: 812kcal | Carbohydrates: 7g | Protein: 7g | Fat: 86g | Sodium: 65mg

How to Make Sour Cream – Step by Step Photos

Add the cream to a mason jar or other airtight container.

Add the vinegar (or lemon juice) to the cream.

Close the container and shake it for a minute or two until the cream thickens.

Use the cream right away or leave the jar (with the mouth covered in cheesecloth or other lightweight cloth and secured with a rubberband) on your counter overnight to ferment and thicken.

Overhead shot of a wooden bowl with sour cream in it that's topped with chives and is surrounded by potato chips.

Now your deliciously fresh homemade sour cream is ready to use in your favorite recipe!

Here are some great recipes to use up your sour cream:

Looking for more easy how-to’s? Check these out:

The post How To Make Sour Cream appeared first on Budget Bytes.

Succotash

Succotash is a simple and colorful side dish made with corn and lima beans that is savory, subtly sweet, and full of delicious flavor.

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If you’re looking for a simple, hearty, and inexpensive side dish that you pair with just about any meal, you’ve got to try succotash. This colorful mix of corn, lima beans, and tomatoes has a natural subtle sweetness balanced with savory broth, herbs, and a creamy butter finish. It’s one of those combinations that is so simple, but you won’t be able to stop shoveling it into your mouth, forkful after forkful.

Succotash in a skillet with a wooden spoon, garnished with parsley.

What is Succotash?

Succotash is a simple dish of stewed corn and beans that originated with the Narragansett people in what is now the New England region of the U.S. The Narragansett called the dish sahquttahhash, or “broken corn kernels”, and introduced it to colonists in the 17th century when it likely took on its current name. Over the centuries the dish has taken many forms and has become part of classic southern cuisine in the U.S. The version you’ll find below is simple, delicious, and most importantly budget-friendly!

What’s in Succotash?

Succotash can take many forms, but the common thread between most versions is a combination of corn and lima beans stewed together with other vegetables, herbs, and sometimes a fatty meat. My version is very simple with corn, lima beans, tomatoes, and onions, all stewed together in a little bit of chicken broth and finished with a little creamy butter.

Some people love to add a little bacon or salt pork to their succotash to give it an extra flavor punch. Other vegetables that can be commonly found in succotash include red bell pepper, okra, squash, and garlic.

What to Serve with Succotash

Succotash is a very versatile side dish and can be served alongside any grilled meat, baked fish, or pork chops. Succotash would also be great to add to a bowl meal, or just it as a bed on your plate for some Garlic Butter Shrimp. YUM!

Overhead view of a bowl of succotash with a black spoon.
Overhead view of a skillet full of soccotash.

Succotash

Succotash is a simple and colorful side dish made with corn and lima beans that is savory, subtly sweet, and full of delicious flavor.
Course Dinner, Side Dish
Cuisine American
Total Cost $5.46 recipe / $0.55 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10 ½ cup each
Calories 128kcal
Author Beth – Budget Bytes

Ingredients

  • 1 yellow onion $0.38
  • 4 Tbsp butter, divided $0.50
  • 1 12oz. bag frozen lima beans $1.69
  • 1 12oz. bag frozen sweet corn $1.25
  • 1 cup chicken broth* $0.13
  • 1/2 tsp dried thyme $0.05
  • 1/4 tsp black pepper $0.02
  • 1 tsp salt, divided $0.05
  • 1 large tomato $1.29
  • 1 Tbsp chopped parsley $0.10

Instructions

  • Dice the yellow onion and add it to a skillet with 2 Tbsp butter. Sauté the onion in the butter over medium heat until the onion has softened.
  • Add the lima beans, corn, broth, thyme, pepper, and ½ tsp salt to the skillet. Stir to combine and allow the broth to come up to a simmer. Let the corn and beans simmer in the broth, without a lid, stirring occasionally, for 10 minutes.
  • While the corn and lima beans are simmering, dice the tomato. Add the diced tomato to the skillet and simmer for an additional five minutes.
  • Give the mixture a taste and add more salt to your liking (I added an extra ½ tsp salt). Add the remaining 2 Tbsp butter and stir until they are melted in.
  • Top the succotash with chopped fresh parsley and another pinch of black pepper. Enjoy hot!

Notes

*Make this recipe vegetarian by substituting vegetable broth.

Nutrition

Serving: 0.5cup | Calories: 128kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Sodium: 377mg | Fiber: 3g
A spoonful of succotash held close to the camera.

How to Make Succotash – Step by Step Photos

Sautéed onions in a skillet.

Begin by dicing one yellow onion. Add the onion and 2 Tbsp butter to a large skillet and sauté over medium heat until the onions are softened.

Corn, lima beans, spices, and broth being poured into the skillet.

Add one 12oz. bag of frozen lima beans, one 12oz. bag of frozen sweet corn, ½ tsp dried thyme, ¼ tsp black pepper, ½ tsp salt, and 1 cup chicken broth. Stir to combine. Allow the broth to come up to a simmer, then simmer the corn and beans in the broth, without a lid, for 10 minutes, stirring occasionally.

Diced tomatoes being stirred into the skillet.

While the corn and beans are simmering, dice one large tomato (or 2 small tomatoes). Stir the diced tomatoes into the skillet then continue to simmer, without a lid and stirring occasionally, for an additional 5 minutes.

More butter added to the skillet.

Taste the mixture and add more salt to taste (I added another ½ tsp). Finally, add two more tablespoons of butter and stir them in until melted.

Finished succotash topped with parsley and pepper.

Garnish the finished succotash with fresh chopped parsley and a little more freshly cracked pepper.

Side view of a bowl of succotash with a spoon.

Enjoy hot!

Try These Other Easy Veggie Side Dishes

The post Succotash appeared first on Budget Bytes.

Air Fryer Cinnamon Toast

Did you know you can make the crunchiest cinnamon toast ever in an air fryer? Buttery, and so decadent, for pennies! This one’s a keeper.

The post Air Fryer Cinnamon Toast appeared first on Budget Bytes.

Why yes, you can make cinnamon toast in an air-fryer, and I’ve got the easiest recipe for you! Just five ingredients and a few minutes are all that separate you from the most decadent, buttery, cinnamon dream bite ever. (Yes, I categorize bites. And on a scale of 1 to 10, this one’s an 11.) I will warn you now, once you start making air-fryer cinnamon toast, it’ll be hard to start your day with anything else.

Overhead shot of hand holding cinnamon toast over a white plate.

What is cinnamon toast?

Here’s a little fun history for you: cinnamon toast has been around for almost 600 years. It started as a budget-friendly alternative to french toast in Europe and that’s why we still love it today. Cinnamon toast is so loved that it even spawned a cereal (Cinnamon Toast Crunch), and if you’re a fan of that, you will LOVE this recipe.

What is Cinnamon Toast Made Of?

Cinnamon toast is made with just four ingredients: bread, butter, sugar, and cinnamon. But the combination is so good that they transformed into a supergroup, like the Beatles. (If you don’t know who the Beatles are, please don’t tell me, because I will cry.)

Through rigorous testing (I love my job), I’ve discovered that the trick to cinnamon toast perfection is making sweetened cinnamon butter with a few drops of vanilla. The vanilla is optional, but it gives the toast a little something extra. (PS I am not claiming to have invented cinnamon butter. Just that I ate way too many pieces of cinnamon toast while testing this recipe and the one with vanilla was my fave. Ok? Don’t come for me.)

Can’t I just use my toaster?

What you’re looking for in a perfect bite of cinnamon toast is a thunderous crunch that gives way to a buttery, gooey center. Unfortunately, you cannot achieve this heightened level of yum by simply toasting your bread, buttering it, and sprinkling it with cinnamon and sugar. You’ll only have flavor on the top of your toast, not throughout, and while it will be good, it won’t be BEYOND. And don’t we all need a little BEYOND in our lives?

Why make cinnamon toast in an air fryer?

When you pop the buttered toast into your air fryer, hot air circulates all over it. This not only browns your butter, giving you hints of hazelnut, but it also blooms the cinnamon, releasing citrusy notes. The butter melts into every nook and cranny of that piece of toast, which soaks it up like a sponge. The results? THE MOST AMAZING crispy outer layer, giving way to a decadent, buttery center. BRB. I’m going to make a slice while you check out the recipe.

Overhead shot of cooked cinnamon toast ripped and served on a white plate.
Overhead shot of hand holding cinnamon toast over a white plate.

Air Fryer Cinnamon Toast

Make the crunchiest cinnamon toast ever with the help of an air fryer. You'll have a buttery decadent breakfast in minutes, and for pennies! This one's a keeper.
Course Breakfast
Cuisine American
Total Cost ($0.43 recipe)
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 1
Calories 350kcal
Author Monti – Budget Bytes

Ingredients

  • 1 slice bread $0.13
  • 2 Tbsp salted butter $0.25
  • 4 drops vanilla extract $0.02
  • 1 1/2 Tbsp sugar $0.02
  • 1/2 tsp cinnamon $0.01

Instructions

  • Add room temperature butter, vanilla, sugar, and cinnamon to a small bowl.
  • Mix until incorporated.
  • Spread half of the butter on one side of your slice of bread. Make sure to cover the slice from corner to corner.
  • Air fry for five minutes.
  • Take the toast out and spread the remaining butter on the other side, again corner to corner.
  • Air fry for five minutes.

Nutrition

Serving: 1slice | Calories: 350kcal | Carbohydrates: 32g | Protein: 3g | Fat: 24g | Sodium: 313mg | Fiber: 2g
Overhead shot of air fried cinnamon toast on white plate.

How to Make Air Fryer Cinnamon Toast – Step by Step Photos

Overhead shot of cinnamon, butter, and sugar in a small bowl with a spoon in it.

Add room temperature butter, vanilla, sugar, and cinnamon to a small bowl.

Overhead shot of spoon mixing cinnamon, butter, and sugar in a small bowl.

Mix until incorporated. The butter should look whipped.

Knife spreading cinnamon butter on slice of bread on a white plate.

Spread half of the butter on one side of the slice of bread. Make sure to cover the slice from corner to corner.

Overhead shot of one side of cooked cinnamon toast in an air fryer basket.

Air fry for five minutes.

Knife spreading cinnamon butter on slice of bread on a white plate.

Take the toast out of the air fryer and spread the remaining butter on the other side, again corner to corner.

Overhead shot of cooked cinnamon toast in an air fryer basket.

Air fry for 5 minutes. Enjoy!

Overhead shot of air fried cinnamon toast on white plate.

Want more quick breakfast ideas? Check these recipes out:

The post Air Fryer Cinnamon Toast appeared first on Budget Bytes.

Banana Pudding

This mouth-watering, easy-to-make banana pudding has it all: honey-like fruit, velvety vanilla pudding, and the satisfying crunch of buttery wafers! And at under five dollars for four delicious servings, this is one dessert recipe you’ll reach for over and over again.

The post Banana Pudding appeared first on Budget Bytes.

Have you ever had your mouth water just looking at a dessert? Cause that’s what’s going to happen when you make this crazy-easy banana pudding. It has it all the things you could possibly want at the end of a meal: honey-like fruit, velvety vanilla pudding, and the satisfying crunch of buttery wafers. It’s a classic for a reason!

Side shot of banana pudding in a glass with a second glass in the background.

What is banana pudding?

Banana pudding is a Southern American dessert with layers of creamy vanilla pudding, fresh banana slices, and crunchy cookies. Sometimes it’s finished with a little whipped cream on top. It originated in the late 1800s when bananas went from exotic to everyday (like the internet did in the 90s. Do you remember dial-up? Kids these days don’t know the struggle. 😂)

How do you layer banana pudding?

There is a method to the madness when you’re layering banana pudding. Whether making a large bowl or individual servings, the foundation should always be cookies. That first layer of vanilla wafers will soak up that creamy vanilla pudding and transform into a cake-like consistency. Your second layer should be thin slices of ripe banana, so when you spoon the vanilla pudding over everything, it sinks into all the nooks and crannies. Then repeat. Holy cow. Don’t you want some RIGHT NOW?!?!

Can I make it in advance?

You can make the banana pudding a day ahead, but you should do what you can to prevent your bananas from browning cause ain’t nobody got time for that. It’s as simple as making an acid water bath for your banana slices. You can use one cup of water and then add a tablespoon of any acidic juice. Lemon, orange, lime, and pineapple work just fine. In a pinch, you can even use vinegar. Dip your slices for about 10 seconds in the bath, dry them on a paper towel, and then layer away!

Overhead shot of banana pudding in three glasses with wafers scattered on the counter.

How long does banana pudding last?

Banana pudding doesn’t have a long shelf life. Not that it needs it, as it quickly disappears whenever you make it. TRUST. If you treat the bananas to a citrusy bath, your pudding should keep for two to three days before the bananas start to brown and the cookies start to get mushy.


What if there aren’t ripe bananas at the store?

You can ripen green bananas by wrapping the bunch in aluminum foil. Then place them in a paper bag with other ripe fruit, like apples or avocadoes. Put the bag in a warm, sunny spot for about 12 to 24 hours. When the skin has yellowed, remove the foil and separate the bananas. Next, place them on a baking sheet in a 300ºF oven for about ten minutes. Their skin will start to brown, but any remaining starches will transform into sugar.

Side shot of three glasses of banana pudding.
Side shot of three glasses of banana pudding.

Banana Pudding

This easy-to-make banana pudding has all the things you want in a dessert: honey-like fruit, velvety vanilla pudding, and the crunch of buttery wafers.
Course Dessert
Cuisine American
Total Cost $4.91 recipe/ $1.23 serving
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 1 1/2 cups each
Calories 761kcal
Author Monti – Budget Bytes

Ingredients

Instructions

  • Slice bananas in about 1/3 inch thick rounds. Place four glasses that hold about 2 cups each on your work surface.
  • Add about four vanilla wafers to each glass. If necessary, snap them in half to create an even layer. Top with 4 or 5 slices of banana.
  • Spoon about 1/4 cup of pudding over the bananas. Repeat the layering process a second and a third time. Serve!

Notes

*6 ounces of vanilla wafers is about half of an 11 ounce box.
*You can use homemade or store-bought instant pudding.

Nutrition

Serving: 1.5cups | Calories: 761kcal | Carbohydrates: 113g | Protein: 12g | Fat: 31g | Sodium: 434mg | Fiber: 3g
Overhead shot of three glasses of banana pudding with wafers on the counter and in a bowl.

How to Make Banana Pudding – Step by Step Photos

Side view of wafers and bananas in a glass.

Place four glasses that hold about 2 cups each on your work surface. Add four vanilla wafers to each glass. If necessary, snap them in half to create an even layer. Top with a 4 or 5 slices of banana.

Side view of banana pudding layered in a glass.

Spoon about 1/4 cup of pudding over the bananas. Repeat the layering process a second and a third time. Serve your banans pudding as is, or top with homemade whipped cream.

Overhead shot of three glasses filled with banana pudding with vanilla wafers next tot hem.

More Budget-Friendly Easy-To-Make Desserts

The post Banana Pudding appeared first on Budget Bytes.

Zucchini Slice

Zucchini Slice is an easy and budget-friendly Australian dish featuring fresh zucchini baked into a cheesy egg-based batter.

The post Zucchini Slice appeared first on Budget Bytes.

If you’re looking for ways to use your summer zucchini, don’t pass up this irresistible zucchini slice. This classic Australian dish is similar to a crustless quiche but with a more dense texture. It’s healthy and perfect for meal prep if you’ve got a busy week ahead. Serve this slice hot or cold for a savory breakfast on-the-go, or a light lunch or dinner.

A stack of slices of zucchini slice on a plate.

What is Zucchini Slice?

Zucchini Slice is a popular Australian dish similar to a crustless quiche but with a more dense texture. It’s universally loved in Australia because it’s very easy to prepare, budget-friendly, and can be enjoyed hot or cold for any meal of the day. You’ll commonly find it in lunchboxes, at kid’s birthday parties, and potlucks.

Tips for Making Zucchini Slice

Don’t skip draining the moisture from the zucchini, or you’ll end up with a soggy slice! Grate the zucchini and either pop it into a colander or a clean kitchen towel to wring out. It’s common in Australia to make zucchini slice without sauteing the bacon and onion first. However, I highly recommend not skipping this step

Two slices of zucchini slice laying against the whole casserole.

Zucchini Slice Variations

Tweak Zucchini Slice with what you have on hand. You can leave out the bacon for a vegetarian version, or you can use ham instead of bacon (no need to sauté first). You can throw in a few veggies too! Corn or finely chopped red bell pepper would be perfect in this slice. You could also add in a blend of cheese instead of just cheddar. Feta or parmesan would be a delicious addition.

What to Serve with Zucchini Slice

Zucchini Slice is perfect for any meal (or snack) of the day. It can be served either hot or cold and is great for on the go. It’s not uncommon to eat a piece or two on its own or to serve it with a side salad for a light lunch or dinner. It’s also a favorite at potlucks and parties.

How to Store and Reheat Leftovers

Zucchini Slice is great for meal prep! Store it in an airtight container in the fridge for up to 5 days. Eat this slice cold or reheated in the microwave.

Two slices of Zucchini slice on top of the casserole.
Two slices of zucchini slice laying against the whole casserole.

Zucchini Slice

Zucchini Slice is an easy and budget-friendly Australian dish featuring fresh zucchini baked into a cheesy egg-based batter.
Course Breakfast, Dinner, Lunch, Main Course
Cuisine Australian
Total Cost $5.31 recipe / $0.66 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 slices
Calories 267kcal
Author Cassie Heilbron

Ingredients

  • 1 Tbsp butter $0.11
  • 2 strips bacon $0.52
  • 1 yellow onion $0.37
  • 5 large eggs $0.98
  • 1 cup shredded cheddar cheese $1.25
  • 1 cup self-rising flour* $0.14
  • 1/4 cup olive oil $0.64
  • 3/4 lb. zucchini (2 cups shredded) $1.27
  • 1 pinch salt and pepper $0.03

Instructions

  • Preheat the oven to 350ºF and line a large rectangular baking dish (11×7-inch) with parchment paper. Finely dice the onion and finely chop the bacon.
  • Heat the butter in a frying pan over medium heat. Add the bacon and onion and cook, stirring regularly, until the onion softens and the bacon is golden. Remove from heat and allow to cool slightly.
  • Grate zucchini into a colander and sprinkle a little salt on top. Set aside.
  • In a large mixing bowl, add the bacon, onion, eggs, cheese, flour, and oil. Stir well to combine.
  • Using your hands, squeeze excess moisture out of the zucchini into the sink, then place into the mixing bowl and stir to combine—season with a little salt and pepper.
  • Pour the mixture into the prepared baking dish. Bake for 35-40 minutes, until cooked through and firm to touch. Allow to cool, then cut into squares to serve.

Notes

*If you don’t have self-rising flour simply use 1 cup of flour plus 2 teaspoons of baking powder.

Nutrition

Serving: 1slice | Calories: 267kcal | Carbohydrates: 15g | Protein: 10g | Fat: 19g | Sodium: 194mg | Fiber: 1g

How to Make Zucchini Slice – Step by Step Photos

Baking dish lined with parchment paper.

Preheat the oven to 350ºF. Line a 11×7-inch baking dish with parchment paper.

Sautéed onion and garlic in a frying pan.

Finely dice one yellow onion and finely chop about two strips of bacon. Add 1 Tbsp butter to a frying pan and heat over medium. Add the onion and bacon and sauté until the onion is soft and the bacon is golden. Remove from the heat and set aside.

Grated zucchini in a colander.

Grate about 3/4 lb. of zucchini into a colander and sprinkle a little salt on top. Set aside.

Zucchini slice batter ingredients in a bowl, unmixed.

In a large mixing bowl add the bacon and onion, along with 2 large eggs, 1 cup shredded cheese, 1 cup self-rising flour, and 1/4 cup olive oil. Stir well to combine.

Zucchini added to the batter.

Using your hands, squeeze excess moisture out of the zucchini into the sink, then place into the mixing bowl and stir to combine. Season with a little salt and pepper.

Unbaked zucchini slice in a glass casserole dish.

Pour mixture into prepared tray.

Baked zucchini slice in a glass casserole dish.

Bake for 35-40 minutes, until cooked through and firm to the touch. Allow to cool, then cut into squares to serve.

Three slices of zucchini slice stacked on a plate.

The post Zucchini Slice appeared first on Budget Bytes.

How to Make A Frittata

Frittatas are an easy and inexpensive way to use up leftovers in your fridge, and they’re great for breakfast, lunch, or dinner!

The post How to Make A Frittata appeared first on Budget Bytes.

We love flexible recipes around here and Frittatas definitely fit that bill. You can add whatever meat, vegetables, or cheese that you happen to have in your fridge, which not only makes them flexible, but the perfect vehicle for reducing food waste and keeping that grocery bill in check! So here’s a quick tutorial on how to make a simple frittata, so you can whip one up whenever you need a quick, inexpensive, and delicious meal.

A slice of frittata being lifted out of a cast iron skillet.

What is a Frittata?

Frittatas are an Italian dish consisting of cooked eggs with other ingredients added in like meat, vegetables, or cheese. Unlike omelets and scrambled eggs, frittatas are not moved or folded over as they’re cooked. The frittata is cooked whole, without disturbing, in one large piece.

There are different methods for cooking frittatas, some being cooked entirely on the stovetop over low heat and others being finished in the oven. The method we use here starts on the stovetop to cook the add-ins, then finishes in the oven with gentle even heat.

The Frittata Formula

Frittatas are incredibly simple. For every six large eggs, you’ll want to mix in ¼ cup of milk or cream, ¼ cup of cheese, and about 3 cups of meat or vegetables. The small amount of milk and cheese keeps the eggs soft and creamy and the meat and vegetables give you endless options. You’ll also want to add a little salt and pepper just to make sure everything is well seasoned!

Frittatas in Five Simple Steps

This frittata method is so simple that it’s one of those recipes you’ll memorize in no time. Here are the five simple steps to making a frittata:

  1. Whisk together eggs, milk, salt, and pepper.
  2. Sauté meat and vegetables in a skillet.
  3. Top with cheese then pour in the egg mixture.
  4. Cook on the stovetop until the edges are set.
  5. Transfer to the oven to finish cooking. Slice and serve!
A slice of frittata on a plate with a side salad.

Avoid Overcooking Your Frittata

One of the biggest mistakes people make when making frittatas is overcooking the eggs. Eggs are delicate souls and when overcooked they become rubbery and they weep with sadness. And no, that wasn’t figurative, they literally excrete water.

To avoid overcooking the frittata, make sure you don’t bake it too long. Keep an eye on your frittata and only leave it in the oven until the center is just barely set. It’s okay if it jiggles just a bit in the center, carryover cooking will finish the job in the first few minutes after the frittata is removed from the oven.

How to Serve Frittatas

Frittatas aren’t just for breakfast or brunch. Because they’re so easy to prepare, frittatas are one of my favorite quick lunch or dinner items. Just check your fridge for whatever needs to be used up, toss them into the frittata, then whip up a simple side salad as it bakes! Dinner is DONE!

Frittatas can be served either warm or cold, which makes them even more flexible. Bake one up on Sunday, then pack up the leftover slices for tomorrow’s lunch!

Other Frittata Flavor Ideas

We kept our frittata simple below with just some onion, spinach, tomatoes, and feta, but the flavor possibilities are endless! Here are some other flavor combination ideas:

Side view of a slice of frittata
Overhead view of a spinach and tomato frittata

How to Make a Frittata

Frittatas are an easy and inexpensive way to use up leftovers in your fridge, and they're great for breakfast, lunch, or dinner! 
Course Breakfast, Brunch, Dinner, Lunch
Cuisine Italian
Total Cost $5.11 recipe / $0.85 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 slices
Calories 159kcal
Author Beth – Budget Bytes

Ingredients

  • 6 large eggs $1.16
  • 1/4 cup milk $0.06
  • 1/2 tsp salt $0.03
  • 1/4 tsp pepper $0.02
  • 2 Tbsp cooking oil $0.08
  • 1 yellow onion $0.36
  • 2 cups fresh spinach (about 4 oz.) $0.99
  • 1 pint grape tomatoes $2.00
  • 1/4 cup crumbled feta $0.41

Instructions

  • Preheat the oven to 350ºF. In a large bowl, whisk together the eggs, milk, salt, and pepper. Set the eggs aside.
  • Dice on yellow onion. Heat a 10-inch oven-safe skillet over medium, then add the cooking oil and onion and sauté until the onions are soft and translucent.
  • Meanwhile, roughly chop the spinach and slice the tomatoes in half.
  • Add the spinach and tomatoes to the skillet and stir to combine with the onions.
  • Before the spinach has a chance to cook or wilt, pour in the egg mixture (it's okay if the eggs don't fully cover the vegetables). Top with the crumbled feta.
  • Let the frittata continue to cook over medium just until the eggs are set around the edges (about 3 minutes).
  • Transfer the frittata to the oven and bake for about 15 minutes, or just until the eggs are set in the center (total bake time will vary). Remove the frittata from the oven and let rest for 5 minutes before slicing and serving.

Nutrition

Serving: 1slice | Calories: 159kcal | Carbohydrates: 6g | Protein: 9g | Fat: 11g | Sodium: 352mg | Fiber: 2g

How to Make Frittatas – Step by Step Photos

Eggs milk salt and pepper in a bowl with a whisk.

Preheat the oven to 350ºF. In a large bowl, whisk together six large eggs, ¼ cup milk, ½ tsp salt, and ¼ tsp pepper. Set the eggs aside.

Sautéed onions in a skillet.

Sauté your meat or vegetables in a 10-inch oven-safe skillet over medium heat. Because the frittata cooks quickly, you can leave some vegetables fresh instead of sautéing, if desired. For this frittata, we sautéed one yellow onion in 2 Tbsp cooking oil and added the rest of the vegetables fresh.

Chopped spinach on a cutting board.

When using fresh spinach, it’s best to roughly chop it into smaller, bite-sized pieces to avoid large, stringy pieces of spinach in your frittata. We used 2 cups of packed spinach (about 4 oz.) for this frittata and one pint of grape tomatoes (sliced in half).

Spinach and tomatoes combined with onions in the skillet.

Add the chopped spinach and tomatoes to the skillet with the onions and stir briefly to combine.

Eggs being poured into the skillet.

Before the spinach has a chance to cook or wilt, pour in the egg mixture. It’s okay if the eggs don’t fully cover the vegetables. Top with the crumbled feta or cheese of choice.

Frittata topped with cheese and edges set.

Continue to cook the frittata over medium heat just until the eggs begin setting around the edges (this only takes a few minutes).

Baked frittata in the skillet.

Transfer the frittata to the oven and bake for about 15 minutes, or just until the center is set. The total cooking time will vary slightly depending on the type of skillet used and how much the eggs had set while on the stovetop. It’s okay if the eggs still jiggle a little in the center; they will continue to cook through residual heat for a few minutes after it is removed from the oven. Avoid overcooking the frittata.

Sliced frittata in the skillet, one slice being lifted.

Remove the frittata from the oven and let rest for five minutes before slicing into six pieces and serving!

A slice of frittata on a plate with a simple side salad.

Check out these other great egg dishes:

The post How to Make A Frittata appeared first on Budget Bytes.