Recipe Tag: Egg Dishes

Roasted Broccoli, Tomato, & Cheddar Frittata

Preheat the oven to 425°F (220°C).

In a medium bowl, toss the broccoli, tomatoes, oil, 1/4 teaspoon of salt, onion powder, and garlic powder together. Mix well.

Spread the broccoli and tomatoes in a single layer on a cookie sheet lined with parchment paper. Bake in the oven for 10-15 minutes, or until broccoli and tomatoes start to brown on the edges.

While the vegetables are roasting, crack the eggs into a medium mixing bowl. Add 1/4 teaspoon of salt and whisk until well combined.

When the vegetables are done roasting, turn down the oven to 350°F (176°C).

Spray an 8×8 baking dish with cooking spray. Distribute the vegetables in the pan and then pour in the egg mixture. Top with the cheddar cheese.

Bake in the 350°F (176°C) oven and cook until the frittata is firm (no liquid in the center), about 10-15 minutes.

(Alternative Cooking Method: Spray a muffin tin thoroughly with pan spray. Divide vegetables evenely between the muffin tin to make 12 “muffins.” Pour the egg mixture over the vegetables evenly. Sprinkle the cheddar on top of the eggs. Place the pan into the 350°F (176°C) oven and cook until the frittata is firm (no liquid in the center), about 10-15 minutes.)

Allow frittata to rest for 5 minutes before removing from the pan. If baking in an 8×8 pan, cut into 9 evenly sized squares.

Egg On-the-Go Sandwich

Preheat the oven to 350°F.

Toast the English muffins in a toaster.

Whisk together the eggs and black pepper in a small bowl.

Preheat a nonstick pan over medium heat.

Once hot, add oil and butter.

When the butter is melted, reduce the heat to low and add eggs, stirring with silicone spatula or whisk until almost set.

Stop stirring and continue to cook for 30 – 60 seconds until desired firmness is reached.

Remove from heat and assemble sandwiches: bottom of English muffin, ham, egg, cheese, spinach, tomato, top of English muffin.

Place in oven and heat until all components are heated through (optional).

White Bean Shakshuka

Gather all ingredients and equipment.

Select a large and deep saute pan with a lid; set the lid aside for later.

Place the pan over medium-high heat.

Add the oil and swirl to coat the pan.

When the oil is hot, add the onion and bell pepper to the pan.

Cook until the vegetables are soft and browned about 7 to 10 minutes. Stir occasionally.

Add the minced garlic, tomatoes, smoked paprika, cumin, coriander, red pepper flakes, salt, and pepper and bring to a simmer.

Add the white beans to the skillet and stir.

Let the sauce simmer for 5 to 7 minutes, or until the sauce has slightly thickened. Stir occasionally.

While the sauce is simmering, prepare the garnishes – crumble the feta, chop the herbs.

Toast the bread until lightly browned either in a toaster, under a broiler, or on a grill.

When the toast is done, rub both sides with the garlic halves to make a quick and easy garlic bread for dipping.

Make 4 wells in the sauce with the back of a spoon.

Crack an egg into each well.

Cover the pan with lid and cook 2 to 3 minutes for runny egg yolks or until eggs are set to taste.

When eggs are cooked to desired doneness, top with feta and fresh herbs.

Serve with two baguette slices per serving.

Spinach Feta Frittata Cups

Preheat oven to 350°F (180°C)

Line a muffin tin with 12 muffin liners or spray with oil.

Place a skillet over medium heat and add the butter and oil.

When hot, add the onions and sauté for about 3 minutes, stirring frequently, until onions are lightly browned.

Add the red peppers and sauté for 1 to 2 minutes or until soft.

Allow the mixture to cool slightly.

While the vegetables are cooking, crack the eggs into a medium mixing bowl and add the water.

Whisk until well combined.

Mix in the parmesan cheese, oregano, salt and spinach.

Set aside.

Add the cooked onions and peppers to the bowl.

Fold together until well blended.

Using a ladle, pour the egg mixture into the muffin tins to 3/4 of the way.

Sprinkle the top of egg mixture with feta cheese.

Place the muffin tins into the oven and cook for about 20 to 25 minutes, until egg is firm.

Allow frittata to rest for 5 minutes, and then scoop the individual muffins out onto a platter.

Serve warm or cold and enjoy!

Shrimp Tortilla

Place the water in a large stock pot over high heat.

Place the potatoes in the water and cook for about 45 minutes until a knife slips into the flesh with easily but with slight resistance.

Remove the potatoes and chill.

While the potatoes are cooking, place a large skillet over medium heat. Add the olive oil.

When the pan is hot, add the onions and cook for about ten minutes. Stir frequently and don’t allow them to brown. Remove to a bowl and chill.

While the onions are cooking, place a medium sauce pan fitted with a steamer basket and filled with 1 cup of water over high heat.

Add the shrimp and cook for about 4 to 5 minutes until pink and firm. Remove to a bowl and chill.

When the potatoes are cool, cut them in half and then cut the halves into 1/4 inch slices.

When the shrimp is cool, cut them lengthwise and then into 1/2 inch pieces.

Preheat the oven to 325°F.

Place the eggs, milk, paprika, salt and pepper in a large mixing bowl.

Whisk until well blended and slightly frothy.

Pour about 1/2 cup into the bottom of a 10 inch Pyrex pie dish.

Add the onion and shrimp to the remaining egg mixture and whisk.

Place a single layer of potatoes in the bottom of the Pyrex dish.

Pour in half of the egg mixture.

Place another layer of potato slices.

Pour in the remaining egg mixture and then top with the final layer of potato slices.

Lightly pat the slices down so that the top layer is slightly submerged.

Place the tortilla in the oven and bake for 50 to 60 minutes.

Cool before serving.

Salmon and Caramelized Onion Quiche

Preheat the oven to 325°F.

Line the base of a 10 inch springform or deep pie pan with foil (use non-stick foil or spray lightly with oil).

Place the apricots, pecans, fennel seed and tarragon in a food processor fitted with a steel blade.

Process until the texture of very coarse sand.

Add the butter and oats.

Process until the oats and butter are well incorporated.

Add one whole egg.

Process until well blended.

Pat the dough mixture evenly into the bottom of the pie pan and bake for 20 minutes.

While the crust is baking, place the water in a large skillet over medium high heat.

When the water is hot, add the salmon and poach for 15 to 20 minutes until cooked through. Remove the salmon to a paper towel to cool.

While cooking the salmon, place the olive oil in a large skillet over medium high heat.

When the oil is hot, add the onions and cook slowly for about 20 minutes. Stir frequently so that the onions brown but not burn. When they are a caramel color set aside to cool.

Remove the crust from the oven and let cool.

Place the remaining 3 eggs, egg whites, milk, salt, and pepper in a large mixing bowl. Whisk until well blended.

Flake the salmon into the bowl and add the caramelized onion.

Fold together and add the shredded Swiss cheese.

Fold in the cheese and pour into the pie pan.

Bake for 45-50 minutes or until the quiche is set in the center. Serve.

Pesto Breakfast Sandwich

Place the English muffin in the toaster.

Heat the olive oil in a small skillet over medium heat.

Crack the egg into the pan and cook the egg until the bottom starts to solidify.

Season with pepper.

Flip the egg and cook the other side. Cook to your preference.

When the muffin is done toasting, spread 1 tablespoon of the pesto on each half (2 Tbsp. total).

Place the spinach on the bottom half of the English muffin.

Top it with the tomato slices, then the egg, and then the top of the English muffin.

Serve.

Breakfast Tacos

In a medium-sized bowl, whisk eggs with a fork, then add salsa and stir to combine. (You may use the salsa as a topping instead if desired.)

Heat a medium skillet over medium heat and spray with cooking spray.

When the pan is hot, add the eggs.

Stir occasionally.

If the egg is turning brown, turn down heat.

Once egg is cooked through (not runny), turn off the heat.

Sprinkle cheese on top of the egg and fold together to combine and allow the cheese to melt.

Remove from the heat and cover the skillet.

Toast tortillas by using tongs to hold a tortilla over a low flame until the tortilla is lightly toasted. You may also heat a pan over medium- high heat and add the tortillas to the pan to warm them.

Divide the filling and toppings of choice (see topping ideas below) evenly between the tortillas.

Fold in half and serve immediately.

There are a lot of options for toppings (these are not included in the Nutrition Facts). For example:

1 avocado, mashed or diced small
1 tomato (diced small)
1/4 cup cilantro (chopped)
1/2 cup canned black or pinto beans (drained & rinsed)
1 lime (cut into 8 wedges)

If using beans as a topping, heat a small pan over medium heat. Add the beans with 2 tablespoons of water and bring to a simmer to heat up the beans – it is ok if the water eventually evaporates off. You may also lightly mash the beans.

Egg Salad Sandwiches

Place 3 quarts water in a medium sized pot over high heat.

When the water is at a full boil place the eggs in the pot and cook at a full boil for 3 minutes.

Remove from the heat and let the eggs stand in the hot water for 12 minutes.

Remove the eggs from the water and place in cold water.

After about 2 minutes the eggs will be easy to peel.

Coarsely chop the cooked eggs.

Add them to a mixing bowl with the diced celery, diced pickle, mayonnaise, pepper and salt.

Fold together gently and chill at least one hour.

To serve:

For each sandwich, spread 1/2 cup egg salad on a slice of whole grain bread.

Add a slice of tomato and a leaf of lettuce, if desired.

Top with a second slice of whole grain bread and serve.

Baked Eggs with Mushrooms

Preheat the oven to 325°F.

Place the water in a large stock pot over high heat.

When the water is boiling add the diced potatoes.

Cook the potatoes about 10 minutes until slightly soft. They should have a little texture and not be mushy.

Drain the potatoes and rinse under cool water.

Place 1 teaspoon of the olive oil in a large skillet over medium heat.

Add the paprika to the pan cook lightly for one minute. Stir frequently.

Add the potatoes with 1/8 teaspoon of the salt. Toss well and cook for about two minutes. Set aside.

Place one teaspoon of the olive oil in the skillet. Increase the heat to medium high.

Add the onions and cook for about two minutes. Toss frequently.

Add the mushrooms and cook for about 8 to 10 minutes. Toss frequently.

Add the oregano, remaining salt and toss well. Add pepper to taste.

Divide the potatoes between two medium sized (2 cup) oven safe ramekins.

Top the potatoes with the mushroom mixture. Use a spoon to make a small hole in the center of the mushrooms.

Break an egg and gently place the egg in the indentation on top of the mushrooms. The egg yolk should rest in the small hole and be covered slightly by the egg white.

Repeat for each ramekin and then top each egg with a little bit of pepper and a teaspoon of olive oil.

Place in the oven and bake for about 10 minutes until the egg white is set.

Serve.