Scrambled eggs and toast

December is the month of packed schedules and minimal prep-time for meals. Some may scoff at scrambled eggs and whole wheat toast for dinner, but I think it is the perfect dinner on nights when nothing is defrosted and everyone is hungry and wants to eat right now. Quick, delicious, affordable and high in protein, this is one of my favorite last minute dinner ideas.

5 minutes
Serves 5

• 2 1/2 tbsp butter, divided
• 10 whole eggs
• 1/4 cup skim milk
• 1/2 tsp salt (regular or garlic salt)
• 1/4 tsp pepper
• 5 pieces whole wheat toast (see post about affordable gourmet bread here)

1. In a large skillet, heat the saucepan to medium heat. Add 1 tbsp of butter and turn pan so butter coats the bottom completely.
2. In a bowl, combine eggs, milk and seasonings. Beat until well mixed.
3. Pour mixture into heated pan, turning eggs occasionally until no longer liquid
4. Toast the bread and add1 tsp butter per slice, if desired.
5. Serve eggs with toast and 1 cups of vegetables and you have yourself a quick balanced meal.

 

 

 

Nutrition information per serving: 2 scrambled eggs with 1 pc toast and 1 tsp butter
Calories	Fat	Sat Fat	Sodium	Carbs	Fiber	Sugar	Protein
276	17	7	576	15	2	1	16

 

 

Cost of recipe (not including sales) – Costco, Frys, Alpine Valley Bread Factory
	Per serving	Entire Recipe
2 eggs	$0.39	$1.95
1 pc toast w 1 tsp butter	$0.12	$0.60
1 cup green beans	$0.39	$1.95
Total	$0.81	$4.05