I’m all for quick, easy meals, especially for supper at the end of a long, busy day (as in, most of the time).
But I also want to serve my family as much real, healthy food as possible, without driving myself insane.
One way I accomplish this is to rely on some easy, quick meals made with ingredients I regularly keep on hand.
Enter, the egg.
Now I won’t try to convince you of what kind of eggs to buy. My favorite, and I think the best option, would be a local, farm-fresh egg, which we indulge in on occasion. There are also many different kinds of “healthy” eggs available for purchase at the supermarket, but do your own research and be careful of misleading labels and information. (For some interesting and informative reading about healthy eggs, read this and this.)
The meal budget for our family of four grown humans (three of which are tall men), does not regularly allow for farm-fresh eggs. After doing a little informational reading, I feel it’s a healthy compromise to purchase regular, store-bought eggs most of the time.
This food staple can be one of the cheapest, money-saving meal options out there, especially if you shop special sales or buy in larger quantities (or best option yet, raise your own chickens like my dear sister). I usually buy a large quantity from my local warehouse-style store (mine is BJ’s Wholesale Club), and try to stock up when they offer a coupon.
If you have stronger convictions about eating “healthier” eggs and a grocery budget to match, feel free to use your special eggs. Also, if high cholesterol or other issues prevent you from indulging in unlimited eggs, use whatever egg substitute you currently purchase. The cost will be increased, but I’m quite sure it will still result in a cheaper protein option than most meat-based meals.
Today I’d like to show you one of my favorite ways to eat an egg (or several).
This is not my very fastest, easiest egg option (more egg ideas to come), but moderately easy and fast, and uses “regular” staples you’ll probably have in your house. I think it’s a nice, supper-friendly option with the addition of potatoes.
The original recipe came from the Land O Lakes Treasury of Country Recipes, a book I’ve owned for years.
I got it when a salesman left us a sample to browse at work (before they got all “fussy” about allowing such things at places of business), and liked it so much I later searched for and purchased a similar book in the same series for myself and another family member. Although the cookbook is still available today, I had no luck finding the recipe online by Land O Lakes. I did, however locate essentially the same recipe printed here.
Many friends have complimented my cooking and baking, but in reality I’m not one to invent too many recipes from scratch. One day I figured out that a primary reason people think I’m a good cook is because I’ve learned to recognize a good recipe. Often I tweak it to make it healthier or to use ingredients I have on hand, but I usually start by following the directions.
Since I don’t currently own an oven-proof skillet, for this recipe I use either a large ceramic pie plate, a glass casserole dish, or my deep dish stoneware baker. I usually add more potatoes than the original recipe calls for, since I like them and am often needing to use up extras before they get soft. I also use whatever cheese I have on hand that sounds good (most often shredded mexican or chedder).
So without further ado, I present Country-Style Potato & Onion Pie.
Country-Style Potato and Onion Pie
(4-6 servings; 50 minutes)
- 2 Tbsp. butter
- 1 cup (3 small) new red potatoes *(I usually use more, about 4 or 5, and whatever type I currently have.)
- 1 med. onion, sliced 1/8 “, separated into rings
- 1 cup (or more, because cheese!), shredded Swiss cheese *(or whatever type you’d like)
- 1/3 cup chopped
fresh parsley (or about 1 1/2 Tbsp. dried) * (Try other herbs; I like to add some dill.)
- 1/3 cup milk
- 8 eggs, slightly beaten
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 med. ripe tomato, sliced 1/4 “
1. Heat oven to 400 degrees F.
2. In oven-proof cooking dish or skillet melt butter in oven (3 to 4 min.).
3. Add potatoes and onion. Bake, stirring once, for 15 to 20 min. or until vegetables are crisp-tender.
4. Meanwhile, in small bowl stir together eggs, milk, salt, pepper, parsley (and/or other herb of choice), and shredded cheese.
5. Pour over baked potatoes and onion; arrange tomato slices on top.
6. Return to oven and continue baking for 17-22 min. or until eggs are set and lightly browned. *(I often find it takes longer, especially if I’ve used larger quantities.)
I like to serve a nice, fresh salad with this meal, or possibly cut-up fresh fruit.
I hope you enjoy this recipe as much as we do, and that it makes for a few easier, more enjoyable evenings for you and your family!
Do you depend on eggs for quick and easy meals, too?