Egg recipes: Healthy ways to crack an egg

Eggs are not only nature’s perfect protein, they are ultra-versatile in the kitchen and can be served for breakfast, lunch, or dinner. Sink your teeth into these healthy egg recipes when you need a quick and nutritious meal.

Leafy Greens Sun Dried Tomato Frittata

Serves 4 to 6

Ingredients

• 8 eggs
• Salt and freshly ground pepper
• 1 tablespoon olive oil
• 4 to 5 ounces arugula, chopped
• 3/4 cup chopped sun-dried tomatoes packed in olive oil, drained
• 2 cloves garlic, minced
• 1/2 cup freshly shaved Parmesan cheese

Directions

1. Preheat oven to 450 degrees F.
2. In a medium bowl, whisk together eggs, salt and pepper.
3. Heat oil in a large, ovenproof nonstick skillet over medium heat. Add arugula, tomatoes and garlic. Cook, stirring often, until arugula is wilted.
4. Pour eggs over vegetables and cook for 1 to 2 minutes, then use a spatula to lift the edges of the frittata so uncooked egg can flow underneath. Cook for another 1 to 2 minutes.
5. Sprinkle cheese on top, transfer the pan to the oven, and cook for 5 to 6 minutes or until eggs are set and lightly browned on top.
6. Let sit for a few minutes then slide onto a serving plate. Cut into 4 to 6 wedges and serve.

Curried Egg Salad in Tomato Bowls

Serves 4

Ingredients

• 4 large vine-ripe tomatoes
• 6 hard cooked eggs, peeled, chopped
• 1 stalk celery, minced
• 1 carrot, shredded
• 2 green onions, finely chopped (green and white parts)
• 1/2 cup lite mayonnaise made with olive oil
• 2 teaspoons Dijon mustard
• 2 teaspoons curry powder
• 2 tablespoons finely chopped fresh parsley
• Salt and freshly ground black pepper to taste
• 6 sprigs celery leaves or sprigs of parsley

Directions

1. Use a sharp knife to cut the top off of each tomato. Use a spoon to dig out the seeds and insides of the tomatoes.
2. In a medium bowl, combine eggs, celery, carrot, onions, mayonnaise, mustard, curry and parsley. Season with salt and pepper.
3. Place tomatoes on a serving platter or individual salad plates. Fill tomatoes with egg salad.
4. Garnish with celery or parsley sprigs and serve.

Leafy Greens Egg Drop Soup

Serves 4

Ingredients

• 6 cups chicken or vegetable broth
• 4 ounces whole wheat pasta shells
• 1/2 cup finely chopped onion
• 3 cloves garlic, minced
• 4 cups chopped spinach, kale, or chard leaves
• 4 eggs
• Salt and freshly ground black pepper to taste
• 4 tablespoons minced fresh basil
• Freshly shaved Parmesan cheese to taste

Directions

1. In a large pot over medium-high heat, combine broth, pasta, onion and garlic. Bring to a boil and cook for 5 minutes.
2. Reduce heat to medium-low and stir in greens. Cook for 3 minutes or until greens are wilted.
3. Meanwhile, lightly beat eggs in a medium bowl. While stirring the soup, slowly add eggs. Cook for 2 to 3 minutes.
4. Season with salt and pepper and stir in basil.
5. Serve soup hot, garnished with cheese.

More egg recipes

Hard-cooked eggs made easy
Making the perfect poached egg
Exotic egg recipes