The Capital Area Food Bank received a generous donation yesterday of 75,000 eggs from Subway and the American Egg Board. A staff breakfast was held in the Mildred J. Brooks Learning Center to celebrate the donation, which was the culmination of a month-long initiative called the “Good Egg Project.” Through that effort, American Egg Board farmers donated one egg to the food bank for every Subway breakfast sandwich that was purchased during the month of October while also raising awareness about farmers who grow our food.
The donation of 75,000 eggs is a great source of protein that can nourish families struggling to put food on the table. And a lot can be done with 75,000 eggs! For example, that amount of eggs can make 900,000 pancakes, 25,000 omelets or provide enough protein for a family of four for over six years.
The food bank encourages healthy food donations such as eggs because they are a versatile, nutrient packed ingredient that add nourishment to meals and are key ingredient to have when food resources are low.
During this morning’s breakfast, Egg Board Representative Mia Roberts and Subway Proprietor Tony Sloan spoke about the importance of the donation, and Chef Chris Willis of The Grist treated CAFB staff to a Maryland Omelet and an Apple and Brie with Onion Omelet. Tasters unanimously gave both dishes a two thumbs up! Chef Willis offered budget-friendly substitution tips such as swapping goat cheese for cream cheese or Swiss, or growing your own herbs in a pot to add fresh flavor. Enjoy Chef Willis’ recipes and try making these at home with your own favorite filling.
We are grateful to the America Egg Board and Subway for generously helping to feed our neighbors in need.
Courtesy of Christopher B. Willis of Grist Mill Restaurant
1oz fresh crab meat
1 corn (steamed with kernels cut off)
3 eggs (whipped)
Olive oil blend 80/20
1 oz fresh basil (chopped)
Salt and pepper to taste
1 oz goat cheese
Heat up a 7 inch teflon pan with enough oil to coat the pan. When hot add corn, crab and sauté till hot then add the 3 eggs whipped and cook. Remember to use a rubber spatula to move the eggs along on the edge to cook all eggs. When almost cooked add basil and cheese and salt and pepper then fold onto plate.
Apple and Brie with Onion Omelet
1 Granny Smith Apple (diced )
1 red onion (julienned)
1 oz Brie (sliced)
Olive oil Blend
Salt and Pepper to taste
Heat up a 7 inch teflon pan with enough oil to coat the pan. When hot add diced apples and red onion. When onions are translucent add whipped eggs and cook. Remember to use a rubber spatula to move the eggs along on the edge to cook all eggs. When almost cooked add slices of goat cheese and and salt and pepper then fold onto a plate.
Jodi Balis is Capital Area Food Bank’s Resident Dietitian. Follow her on Twitter at @TheRedLentil