May 28: Asparagus & Feta Frittata; Grilled Eggplant with Peanut Satay Sauce


When we grilled the extra asparagus last week, we planned on using it in a frittata, which we finally did today, with a little feta on top.

  • Two eggs per serve are $1.00
  • The asparagus was $5.14 but we used the remaining half, or $1.30 per serve
  • The feta is $6.49 for 10.5 oz and we shared 1/4 or 81c per serve
  • Add 30c for cream.

Today’s frittata was very tasty for $3.41 per serve.


We’ve definitely enjoyed our steak and satay sauce over recent months, so we decided to do a vegetarian version using eggplant instead of steak, but marinating it the same way and using the same satay sauce.

The eggplant took up a lot of the marinade, which gave it great flavor, although no smokiness as there is no fat to burn on the grill. The satay sauce was a perfect accompaniment, as usual.

  • The eggplant cost $1.03 or 52c per serve
  • The peanut butter was $3.99 and we used about 1/8,  or 25c a serve
  • Other seasonings in the satay sauce add 35c per serve
  • Add 50c for marinade ingredients
  • The remainder of the organic green cabbage was  63c per serve
  • Carrot adds 30c per serve
  • Salad seasonings add 20c
  • Mint came from our garden.

We enjoyed the eggplant version as much as the steak, especially as it’s a lot less expensive at $2.75 per serve, with the Vietnamese inspired salad.

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