Well hello there, it’s good to see you. I realize it’s been awhile.

See, last week I went to Portland, Oregon for my cousin Christine’s wedding. I came home on Sunday and was then promptly joined by my best friend Caitlin, visiting from Nashville with her boyfriend Dale. So yeah, I haven’t been doing much cooking. I’ve been doing plenty of eating—too much, maybe—but little actual cooking.

So, as you can see, I’m starting slowly. In an effort to get back on track with the lower-carb eating I’ve been having so much success with lately, I figured a simple egg dish would be a a good way to ease back in to regular stove time. If you aren’t watching your carb intake then, by all means, serve this with buttered rye toast.

Note: if you keep kosher, use beef salami instead of the regular salami, oil instead of the butter and water instead of the half-and-half or milk.

• ingredients
• 1 1/2 tbsp butter $1 for a stick
• 1/2 small onion, sliced thinly $0.50
• 6 eggs $1.50 for 12
• 2 tbsp half-and-half or milk $1.50 for a pint
• about 12 thin slices salami, quartered $4.50 for 10 oz.
• salt and pepper to taste Pantry

Total Cost of Ingredients $9

Directions

Melt butter in a large frying pan over medium heat. Reduce heat to medium-low, then add onions and let cook for 10-12 minutes, stirring very occasionally, until they caramelize.

While the onions cook, whisk the eggs and half-and-half or milk together. Set aside.

Turn heat up to medium and add the salami. Cook for about a minute, then add the egg mixture. Cook eggs, moving them around in the pan occasionally to scramble them. Once the eggs have set, the dish is cooked. Season with salt and pepper to taste.

Serve hot, alone or with rye toast.

Serves 2-3