Monday, October 11, 2004
Use inexpensive eggs at any meal
At a cost of well under a dollar a pound, eggs are an economical choice for more than just Sunday breakfast. And since eggs are high in protein and always available, let them make an appearance at lunch or dinner in one of the following tasty recipes, adapted from the American Egg Board at http://www.aeb.org.
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Honey Mustard Scramble
1 teaspoon butter or margarine
1/2 cup shredded carrots
1/3 cup chopped onions
1/2 cup chopped green pepper
4 eggs
1 tablespoon milk
1 tablespoon honey mustard
1/8 teaspoon salt
1/8 teaspoon pepper
2 pita breads, halved
Additional honey mustard
Lettuce leaves
In a skillet, melt butter over medium heat. Add carrots, onions, and peppers. Cook over medium heat, stirring occasionally, until vegetables are tender. In medium bowl, beat together eggs, milk, mustard, salt, and pepper until blended. Pour over vegetables and continue cooking. Move eggs around with a spatula until eggs are thickened and cooked through. To serve, spread each pita half with mustard, line with lettuce leaves, and spoon in about 1/2 cup of egg mixture. Makes 2 to 4 servings.
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If you don’t have a skillet with an ovenproof handle, remember to be very careful removing the skillet from the oven.
Fajita Frittata
1 tablespoon butter or margarine
1/2 cup thinly sliced green pepper
1/2 cup thinly sliced onion
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 cup chopped tomato
4 eggs
1/4 cup water
1 medium tomato, sliced
2 tablespoons shredded low-moisture part skim mozzarella cheese
Salsa, optional
Sour cream, optional
In a 10-inch omelet pan or skillet, melt butter over medium heat. Add pepper, onion, chili powder and cumin. Cook, stirring occasionally, until pepper is soft and onion is translucent, about 3 to 4 minutes. Add chopped tomato; cook 1 minute. Remove from heat; set aside. In medium bowl, beat together eggs and water until blended. Pour over vegetables. Cook until eggs are almost set, about 6 to 8 minutes. Top with tomato slices; sprinkle with cheese. Broil about 6 inches from heat until cheese is melted and eggs are completely set, about 1 to 2 minutes. Cut into wedges. Top with salsa and sour cream, if desired. Makes 2 to 4 servings.
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Pantry Pointers
To preserve uncooked egg whites, freeze them in ice cube tray compartments. Once frozen, pop them out of the tray and store in freezer bags for up to six months.
The Practical Pantry ©2004 Tammy P. Olson