A simple, quick, cheap vegetarian dinner Bill and I enjoy is a frittata. (It also makes a great breakfast, either at home or when camping.)
Frittata for Two
Mix together six happy eggs, a splash of milk (or rice milk if you’re allergic to dairy), salt and pepper.
Heat a few tablespoons of olive oil in a large skillet until very hot. Add egg mixture and cook on medium heat. When edges begin to solidify, gently lift them up and let uncooked egg mixture slide underneath. Keep doing this in order to cook the eggs and prevent the frittata from sticking to the pan.
Add some herbs, such as rosemary.
Then cover with shredded cheese. (We used a Greek cheese due to Bill’s allergy to cow milk products.) Remove from heat and cover with a lid until set.
Then broil for a minute or two (watching carefully) on low heat. Cut frittata in two.
Serve with fried potatoes and onions, grilled baguette, and a side salad.