Eggs are the budget-conscious girl’s best friend. They’re nutritious, filling, and cheap. I thought I’d share three of my favorite egg recipes, all of which are less than $1.25 per serving (approximately). All of the following are single servings but can easily be double or tripled.
Scrambled eggs and goat cheese wrap
Goat cheese is one of my yuppie food staples. It’s creamy and delicious and easily combines with other ingredients. Speaking of which, I usually don’t just eat the eggs with the goat cheese (although there’s nothing wrong with that). I usually add either olives and roasted red peppers to take this wrap in a Greek direction or a handful of dried cranberries to go in a pleasantly sweet direction. Those ingredients aren’t factored into this recipe’s cost, but at most would add only about $.75 to this creation.
Ingredients:
Two large eggs
One large whole-wheat wrap
1-2 oz. goat cheese
One spray of cooking spray
Directions:
1. Spray a small pan with cooking spray.
2. Crack eggs into a small bowl and add about half a tablespoon of water. Whisk vigorously with a fork.
3. Pour uncooked eggs onto prepared pan and cook over medium-high heat, stirring to scramble, until no longer watery.
4. Transfer cooked eggs onto open wrap. Microwave for 15 seconds (this makes the wrap a little more pliable).
5. Crumble goat cheese over eggs, add additional ingredients if desired, wrap tightly.
Enjoy!
Fiesta Omelet
Treat this omelet as you would a taco in terms of what you stuff it with – add whatever you like!
Ingredients:
2 large eggs
One small tomato, finely diced
1/2 small red onion, diced
1 tablespoon sliced jalapenos, jarred
1 tablespoon sliced black olives
1-2 oz. sharp cheddar cheese, shredded
One spray cooking spray
Directions:
1. Spray a small pan with cooking spray.
2. Crack eggs into a small bowl and whisk lightly with a fork.
3. Pour eggs into prepared pan and heat on medium-high, without poking, until eggs begin to set in the pan. Now you can poke – lift the eggs up a bit so that the still-liquidy egg will spill underneath and hit the pan. You’re trying to get the eggs as well-cooked as possible without burning or breaking the circular formation.
4. When eggs are no longer liquidy, assemble your stuffings on one-half of the cooked eggs. Flip the other side of the eggs over the stuffings to form the classic, half-circle shaped omlet. If it gets messy, don’t worry. It will still taste good.
Enjoy!
Egg Salad
Yah, eggs for lunch! I love egg salad, especially on a really high-quality bakery bread. Yum!
Ingredients:
One large egg, hard-boiled and chilled
2 tablespoons of mayonnaise (I usually use light mayo)
One stalk of celery, diced
Salt and pepper to taste
Pinch of paprika
Directions:
1. Slice the egg up so that it’s in very small pieces. Don’t worry if the yolk gets all crumbly. This used to worry me.
2. Scrape the egg bits into a small bowl and add celery, mayo, and salt and pepper. Stir until well blended.
3. Garnish with paprika
Enjoy!
How do you like your eggs?
