Eggonomical Eating

As we are all facing these challenging economical times, cutting back or going without certain items, especially when it comes to food, has become the norm these days. We all know that good health is priceless, and if we make an effort to nourish and care for our bodies, we will be blessed with vitality and longevity. Feeding our bodies well shouldn't break the bank, though and that's why today's post highlights one of the most budget-friendly, versatile, good-for-you foods - the egg! Coming in at less than twenty cents per egg for organic and even less for non-organic, they are a bargain lovers dream. Scrambled, hard-boiled, poached, fried - there are many opportunities to incorporate the egg into your meals and snacks. Packed with protein, lecithin and phospholipids, eggs happen to be excellent for your skin, arteries and your waistline. In fact, according to a study published in the Journal of the American College of Nutrition, eating eggs for breakfast made overweight women crave and eat less until lunch the next day. So, keep a supply of hard boiled eggs in your fridge, so you'll always have one or two to grab for a healthy snack, or to use in a quick lunch over chopped veggies and greens. You can even whip them up into an easy, crustless quiche that your whole family can enjoy and still stick to a budget. Try out my favorite crustless quiche recipe below that's perfect for any time of day. You can even get creative by using leftover veggies that happen to be lingering in your fridge. You can brainstorm and come up with your own variations, incorporating crabmeat, taco fixings ( ok - not both together), whatever appeals to you - would love to hear what combinations you come up with!

Basic Quiche:

1 3/4 - 2 Cups organic half and half

4 organic eggs, beaten

Salt and Pepper

1 to 2 Cups cooked chopped meat and/or veggies

1 to 2 cups shredded cheese

Whisk half and half and eggs in mixing bowl. Add in filling ingredients and cheese into well greased pie pan, no need for crust. Bake at 425 for 15 minutes, then lower heat to 350 and bake another 30 minutes or so. Allow to set 5-10 minutes before serving. Serve with tossed green salad if desired.