Summer Cooking: Eggs for Breakfast, Lunch, and Even Dinner!

Ah, Summer. A time to sit back and relax. So what do you do when someone asks, “What’s for dinner?” Eggs are the perfect go-to for a quick Summer dinner on the fly. Plus, with a perfect balance of yin/yang, eggs carry a harmonizing message to nourish you from the inside out.

Eggs For One

Ingredients

2 eggs

2 teaspoons milk

1/2 Tablespoon butter or olive oil

about 10 grape tomatoes, halved

about 1/4 cup zucchini, chopped

salt, to taste

Directions

Crack the eggs into a small bowl. Add the milk and beat with a fork. Set aside.

Heat a small frying pan over medium heat for 30 seconds. Add the butter or oil and move around to coat the bottom of the pan. Add the vegetables, and saute for about 5 minutes, or until the tomatoes break down and the zucchini is soft.

Add the egg mixture to the hot pan. After about 15 seconds, use a spatula to loosen the egg and mix in with the vegetables. Cook to your liking. Add salt to taste before serving.

*For multiple people, double or triple the recipe accordingly. If you’re serving a crowd, follow the recipe below.

Eggs For a Crowd (serves 6-8)

Ingredients

12 eggs

2 Tablespoons milk

2 Tablespoons butter or olive oil

1 cup grape tomatoes, halved

1/2 to 3/4 zucchini, chopped

salt, to taste

pepper, to taste

1/4 teaspoon mushroom seasoning

Directions

Crack the eggs into a medium sized bowl. Add the milk and beat with a fork. Set aside.

Butter the bottom and sides of a casserole dish. Set aside.

Heat a large frying pan over medium heat for 30 seconds. Add the remaining butter (or olive oil) and move around to coat the bottom of the pan. Add the vegetables, and saute for about 10 minutes, or until the tomatoes break down and the zucchini is soft. Add additional vegetables if you’d like—even leftovers!

When the vegetables have finished cooking, add them into the egg mixture while whisking to maintain an even temperature. Season with salt, pepper, and mushroom seasoning. Pour the mixture into the prepared baking dish. Bake at 350 for 30-40 minutes, or until the egg is cooked through. Top with fresh herbs or serve atop a bed of wilted greens.