The incredible edible egg

Published 9:29 am Wednesday, September 27, 2017

Genesis 1:29 — And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat.

Greetings everyone! Have you ever considered how important an egg is to provide high quality protein in our diet? They also are the least expensive source of protein. Unlike most cereals and yogurt, eggs only contain one ingredient, “eggs.” I have decided to give some simple recipes using eggs that can make it easier to put together a meal.

One-minute omelet

2 eggs

2 tablespoons water

1 tablespoon butter or 1 teaspoon olive oil

Beat together eggs and water until blended. In a 10-inch omelet pan, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. The egg mixture will begin to set immediately at its edges. With an inverted spatula, carefully push cooked edges toward the pan’s center, tilting the pan so that any remaining liquid flows onto the cooking surface. Continue to do so until all the egg is set.

Spoon 1/2 cup of desired filling into place and fold omelet in half. Invert onto plate and serve immediately.

Frittata muffin recipe

6 eggs

1/2 cup milk

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup shredded cheddar cheese (low fat if possible)

3/4 cup chopped zucchini

1/4 cup chopped red bell pepper

2 tablespoons chopped red onion

Heat oven to 350 degrees. Beat eggs, milk, salt and pepper in medium bowl until well blended. Add cheese, zucchini, bell pepper and onion; mix well. Spoon evenly into 12 greased muffin cups, about 1/4 cup each. Bake in 350-degree oven until just set, 20-22 minutes. Cool about five minutes. Remove from cups and serve warm.

These flavorful muffin frittatas can be made ahead, just reheat for a quick breakfast, snack or appetizer.

Classic egg salad

6 hard boiled eggs

1/4 cup mayonnaise

2 teaspoon fresh lemon juice

1 tablespoon minced onion

1/4 teaspoon salt

1/4 teaspoon pepper

12 cup freshly chopped celery

Mix mayonnaise, lemon juice, onion, salt and pepper in medium bowl. Add chopped eggs and celery; mix well. Refrigerate, covered, to blend flavors. You can also add homemade pickles to this recipe.

This recipe for egg salad can be layered with crunchy lettuce on whole wheat toast for a simple sandwich, or stuffed into cherry tomatoes for an impressive appetizer.

Hope you enjoy these. Until next time.

Alice Russell, also known as “Me Me,” is a guest columnist. Her email address is

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