A Savvy Week: Eggs and Pasta

Your Time, Your Money, Your Meals. Cook It Forward.

This week: one pound of pasta + a dozen eggs.

Eggs 2

Eggs and Pasta

Monday: Parsley and Tomato Pasta with a Side Salad
Tuesday: Scrambled Eggs with Parmesan and Tomatoes with Toast and Fruit
Wednesday: Pasta Leftovers with Side Salad
Thursday: Individual Frittatas with salad OR toast and fruitFriday: Pasta Leftovers and Side Salad

On Monday:

Prepare the pasta as directed, watching the breadcrumbs carefully.  Then, while the pasta is cooking, toss together a side salad using whatever greens and vegetables you have on hand.

On Tuesday:

Break 2 eggs per person into a bowl and add a splash of milk for every 2 eggs.  Beat with a fork until everything is blended.  Heat a greased skillet, then pour in the eggs.  Allow them to set around the edges before you start to drag the eggs from one side of the pan to the other, turning them as you go.  When the eggs appear to be about half cooked, add some diced tomatoes and grated Parmesan and finish cooking.  Serve with toast and fresh fruit of your choice.

On Wednesday:

Monday’s leftovers and a fresh salad!

On Thursday:

Cook the individual frittatas.  If you don’t want to take the time to caramelize onions, replace them with a few cloves of minced garlic.  Serve with a salad or toast and fruit.

On Friday:

Monday’s leftovers and a fresh salad!

Happy Savvy Eating!

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