The hobbits were keeping me hoppin’ in the kitchen every morning asking for second and third breakfasts. It seems that the usual dose of breakfast cereal and milk wore off by about 8:30 and I was faced with loved ones pleading for another helping of quick sugar. The sugar grumpies’ culprit: frosted shredded wheat. The solution: a balanced breakfast high in protein!
Sausage is expensive. Eggs are cheaper. Eggs are really cheap if I buy the ordinary eggs. The other eggs, the tasty eggs with beautiful golden yolks, laid by happy cage free chickens, are triple the price. I will leave you to sort out your own personal budget-to-conscience ratio.
I was left with the dilemma of finding new ways to cook eggs. For feeding a crowd, as indeed I am raising, I have learned about the frittata. I’m going to give you a picture, but let you hunt the web for a recipe that suits you. Let me just rouse your curiosity with a description. I saute veggies in our big cast iron skillet, pour over top a dozen well beaten eggs, then gently stir in our favorite cheese. It cooks till the bottom half sets up and then I place the skillet under the oven broiler. Oh, the eggs puff up light and fluffy, the top browns nicely, and presto! in just a few minutes breakfast (or supper) is ready.
The cost: 1 dozen eggs, cheese, veggies: it all depends on what you pick! This can be a budget meal, OR a gourmet extravaganza with boutique cheeses, organic red pepper and asparagus, and a pound of prosciutto.
The budget version is $1 for eggs, $1.50 for cheese, .50 onion, $2.00 for some other colorful veggie. $5.00 total! Add $3.00 for a fruit side and it comes under the Low Budget cut-off.