Keeping fresh bread, milk and eggs in the house means you will never be without the resources to make a simple meal. In addition, having some cheese on hand can’t hurt either, with the payoff being a meal that is elevated from plain to maybe even posh.
Whether brought to the table as featured fare, or included in a list of ingredients to make a specific dish, no other food comes close to possessing the virtues of the humble egg. Eggs are versatile, nutritious, delicious and economical. The most common size eggs are large eggs, and when a recipe does not specify a size, it is generally presumed that a large egg should be utilized. When buying eggs, look for the United States Department of Agriculture (USDA) grade shield on the carton with a grading of AA or A.
Omelets are a tasty way to enjoy eggs. A favorite is a Denver Omelet made with bell peppers, onions and ham. This omelet is traditionally made on top of the stove, for serving one or two people. Of course, making omelets one at a time makes them impractical for serving a family or guests, but the recipe for Three Cheese Sour Cream Omelet, contributed by Hilton Head Island’s Charlotte Ward, solves the problem by offering an alternative method of preparation. Baked in a one-quart casserole in the oven, the omelet is cut into wedges to serve four.
Should you opt to use eggs and cheese in a quiche, Quiche Lorraine is particularly popular. Rich with cream, Swiss cheese, bacon and onion, offer it with some fresh fruit, if served for breakfast, or with a salad for lunch or a light supper.
When putting together an omelet, or quiche, feel free to make appropriate substitutions. The possibilities are limitless and creativity is encouraged.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com.
