Saturday, August 28, 2010

Brunch Munch

To celebrate Saturday and prove my fearlessness against the Salmonella threat, I was all about the eggs today. The result:


The strict instructions begin with fearless flirting with a guy selling Afghan flatbread at the farmer's market. Just kidding. Well, my Afghan flatbread, or "bolani" as they're called, was the product of a nice man who kindly gave me a spinach bolani for free (normally $6).  But if you're not in the mood to turn on your smile and charm, there's always the option of buying them full price at your local Whole Foods and/or using some cheaper carb roll-up--i.e. tortilla, mushu pancake, pita bread (use your imagination).


Spinach Bolani (free for me! cheap for you)
2 eggs (a dozen is $1.49, so about $0.13)
Feta cheese, chopped ($2.99 for the block at Trader Joe's)
A peach (I bought a crate of 15 giant peaches--where's James?--for $11, so about $0.73)
Salt and pepper if you wanna
Grand Total: $3.85 + lots of extra feta cheese for later enjoyment


Spray a fry pan with Pam (or a bit of butter, depending on your preference of fatty goodness). Using a fork, beat 2 eggs in a small bowl. Add salt and pepper. Place the fry pan over medium-low heat. Pour in the eggs. Add as much feta as you want--I use a lot. Stir occasionally, allowing the eggs to scramble. Cook for about 5-10 minutes or until eggs look cooked. Microwave the bolani or pita/tortilla/etc. for 20 seconds. Stop. Drop (the eggs in the bolani). And roll (the eggs in the bolani).


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