Let’s Get Cooking: Eggs

A good item to keep on hand when limiting trips to the store. Raw in the shell they last 3-5 weeks in the fridge. Good source of protein, vitamins & minerals.

Hard boiled. Keep a batch on hand for nutritious snacking. Last for a week in the fridge. If any left when time to use them up:  deviled eggs or egg-salad sandwiches.

Breakfast for dinner.  Omelet or scrambled eggs. Add cheese and/or vegetables.

Mexican style.  Add salsa to scrambled eggs. GF tortilla on the side or make a burrito; add beans if desired. https://www.foodnetwork.com/recipes/sunny-anderson/sunnys-salsa-eggs-6603002 (can omit cilantro)

Try something new. Toast with peanut butter and a fried egg on top.

Spanish Tortilla. Eggs paired with another good staple: potatoes. Simple to make, great leftover and works for any meal of the day.


Tips for Making Eggs Last





















The Spanish Tortilla or “Tortilla Española” is one of the most common foods of Spain. It is not to be confused with the Mexican tortilla; other than the fact that a “tortilla” is one of the most commonly eaten foods in each of these Spanish-speaking countries, the two have virtually nothing in common.

The Spanish tortilla can be described as a thick, sturdy potato omelet. The short list of ingredients keeps it simple; in addition to eggs and potatoes, onion and olive oil complete the list and the flavors meld deliciously. It’s tasty either warm or cold, making it ideal for picnics, potlucks and leftovers. It works for brunch, lunch or dinner. And since eggs and potatoes are easy to keep on hand and are standard items in many home cooks’ “pantries,” it’s something you can always make for dinner if you just haven’t had the chance to plan or grocery shop.


1 medium onion
2 pounds thin skinned yellow potatoes
9 large eggs
3/4 c. olive oil
1 tsp kosher salt
pepper to taste