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Tomato Scrambled Eggs[edit]

  • for two

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For today’s breakfast, fluffy, creamy eggs hold together a mass of tangy, juicy, sweet tomatoes. Best enjoyed when tomatoes are in season.

½ tbsp butter 4 cups fresh tomatoes or 2 cups canned tomatoes, chopped 4 eggs salt and pepper additions fresh basil or other herbs, chopped

Put a small pan on medium heat and melt the butter, then swirl it around to coat the pan. Add the tomatoes. Cook until the tomatoes release their juice and most of the juice evaporates, about 5 to 7 minutes.

Meanwhile, crack the eggs into a bowl and add a generous sprinkling of salt and pepper. Beat the eggs lightly with a fork.

Once most of the juice has cooked out of the tomatoes, turn the heat down to low and add the eggs to the pan. Using a spatula, gently mix the eggs and tomatoes. Carefully stir the eggs to keep them from forming chunks. Turn down the heat as low as possible; the slower your eggs cook, the creamier they’ll be.

Once the eggs are done, turn off the heat and add any chopped herbs you have around. Basil is the best with tomatoes.

If you have some around, serve over toast or a tortilla.

$3.60 total $1.80 / serving

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Breakfast Fast, healthy, and cheap is usually the game plan for breakfast—with as much pleasing flavor as I can manage in my grouchy morning state. Whether you have hours or minutes, there’s a great breakfast to be had for little.

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Broiled Grapefruit[edit]

  • for two


If your oven has a broiler, this is a fast and fun way to liven up a standard, healthy breakfast of grapefruit. This method produces a hot and sticky treat.

  • 2 grapefruit
  • 2 tbsp brown sugar
  • salt

Turn on the broiler in your oven.

Split a grapefruit in half and place it on a baking tray or in an oven-proof pan.

Sprinkle the pink halves evenly with sugar and top with just a tiny bit of salt to bring out the flavor.

Place the grapefruit halves under the broiler until they turn bubbly and a little brown (or even black) around the edges. This usually takes about 3 minutes, but monitor it because every broiler is different. Don’t get distracted! Overbroiling ruins a good meal fast.

If you have maple syrup on hand, use it instead of sugar for even more flavor.

This breakfast will make a grapefruit lover out of you!

$2 total $1 / serving

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Banana Pancakes[edit]

  • makes ten to fourteen pancakes


With the creamy texture and delicious flavor of bananas, these pancakes are stunningly good. You will be seriously popular if you feed these to your family or friends. Another plus: this is a great way to get rid of mushy bananas (that doesn’t involve making banana bread).

  • 2 cups all-purpose flour
  • ¼ cup brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 bananas, mashed
  • 2 eggs
  • 1½ cups milk
  • 1 tsp vanilla
  • 2 bananas, sliced
  • butter for cooking

In a medium bowl, add the flour, brown sugar, baking powder, soda and salt. Mix thoroughly with a spoon.

In another bowl, add the mashed bananas (or just mash them in the bowl), eggs, milk, and vanilla, then mix. Add the dry mixture from the other bowl into the second bowl. Gently stir it with a spoon until everything just comes together. Tender pancakes come from not over-mixing the batter. If there are still a few pockets of flour, don’t worry about it. Let the mixture sit for 10 to 15 minutes.

Place a non-stick or cast-iron pan on medium heat. Once it’s hot, melt a small amount of butter, about ½ teaspoon, then ladle some pancake batter into the center of the pan. You can make your pancakes as large or small as you like. A normal amount is about 1 / 4 to 1 / 3 cup of batter. If it’s your first time making pancakes, make them smaller: they’ll be easier to flip.

As soon as the batter is in the pan, place 3 to 4 banana slices atop of the uncooked side of the pancake. Once the edges of the pancake start to dry up and you can see the middle start to bubble, flip the pancake over. Cook until it is browned on both sides. Stack the finished pancake on a plate in a warm oven and repeat the above process until you run out of batter.

Serve hot, with butter and syrup.

$2.80 total $0.70 / serving

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  • for two



I make this omelette at least once a week. It’s insanely delicious, whether laden with veggies or kept simple. I love it with dill, but it’s good with almost any herb or scallions. Once you are a pro at making this, add any other cooked veggies you have around.

  • 4 eggs
  • 2 tbsp fresh dill, finely chopped
  • salt and pepper
  • butter for the pan
  • 1 shallot or ½ small red onion, finely diced
  • ¼ cup grated cheese

Crack the eggs in a bowl. Add the dill, salt, pepper, and beat with a fork.

Put a big saucepan on medium-high heat. Melt a small blob of butter in the pan. Once the butter is sizzling, add the onion and sauté for about two minutes, until it’s translucent and smells great.

Add the egg to the hot pan and swirl it around to coat the surface evenly. If the center of the omelette cooks more quickly than the edge, use a spatula to pull any raw egg into the middle. Then stop touching it.

After about 30 seconds, toss the cheese on top along with any other raw or cooked vegetable you feel like adding. Once none of the egg remains translucent, fold the omelette in half with your spatula, then lift it out of the pan. You don’t want any brown on your eggs.

If I’m serving two people, I usually cut one large omelette in half rather than making two omelettes. However, when you feel like being fancy, you can make a pair of two-egg omelettes simply by using half the ingredients for each. For extra fanciness, roll up the omelette instead of folding it—that’s how the French do it, traditionally. The result will be quite thin and tender

$1.60 total $0.80 / serving

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Chocolate Zucchini Muffins[edit]

  • makes twenty-four small muffins


When my friend Michael challenged me to create a recipe that used dark chocolate, I got a little worried: dark chocolate is expensive! But then I remembered that cocoa powder is deeply, darkly chocolaty, without the expense. I thought of the chocolate zucchini cake my mother made when I was growing up and knew I had something.

This is a great breakfast treat that uses staples you should generally have on hand like flour, oats, and yogurt.

The yogurt and zucchini make these muffins super moist and yummy, but still a reasonably nutritious (if slightly sugary) choice for breakfast.

Make these in mid-summer, during the height of zucchini season, when larger zucchini are really cheap. Big zucchini are generally a bit woodier, but they’re still great for baking.

  • 2 cups grated zucchini
  • 1½ cups all-purpose flour
  • 1½ cups oats
  • ½ cup cocoa powder
  • 1½ cups sugar
  • 1 tbsp cinnamon (optional)
  • 2 tsp baking soda
  • 1 tsp salt
  • 4 eggs
  • 1 cup plain yogurt
  • ½ cup dark chocolate chips (optional)

Preheat the oven to 350 °F.

Cut off the round end of the zucchini (which is a little tough), but keep the stem to use as a handhold. Shred the zucchini with a box grater, stopping when you get to the stem.

Butter or oil 24 muffin tins, or just line them with muffin cups.

Measure the dry ingredients (flour, oats, cocoa powder, sugar, cinnamon, baking soda, and salt) into a medium bowl.

Mix the zucchini, eggs, and yogurt in a larger bowl. Add the dry ingredients, then mix until everything is just combined. Add the chocolate chips if you’re using them, then stir once.

With a spoon, dollop the batter into the muffin tins until each cup is about ¾ full and bake for 20 minutes.

Pull the muffins out and poke with a toothpick or knife. If it comes out wet, bake the muffins for 5 more minutes.

Let the muffins cool in their tins for 20 to 30 minutes, then eat them warm!

$4.80 total $0.20 / muffin

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