Beyond the Scramble: 5 Ways to Use Eggs for Breakfast, Lunch and Dinner
From traditional breakfast fare to the quintessential holiday appetizer, eggs are known for their versatility. They’re also one of the most perfect proteins around, providing all the essential amino acids your body needs. Although some folks may hold back on eating the entire egg, the yolk is where all the good stuff is found! Instead of using your eggs in the same old way, cook up these healthy, creative dishes instead.
Also known as “Eggs in Purgatory”, this dish combines aromatic vegetables like onions and garlic with jarred bell peppers and tomatoes and a touch of spice from harissa. It’s then topped with eggs that are cooked to perfection.
This bone warming soup is perfect for the cold weather. This 200-calorie version adds delicious watercress so you get in even more of your daily greens.
Beans and eggs are two of the most budget-friendly foods, and they both provide a nutritional bang for your calorie buck. This quick vegetarian-friendly stew is ready in 35 minutes and is an easy fix for any night of the week.
There are only 2 tablespoons of vegetable oil used in this Asian favorite. Flavored with snow peas, soy sauce, shrimp and scallions, it’s a simple dish that’s cooked in the skillet and not fried as the misleading title indicates.
This one pot dish uses a combo of eggs and egg whites to bulk it up without going overboard on saturated fat and cholesterol. To keep calories in check, a small amount of deli ham and extra sharp Cheddar do the trick. Sun-dried tomatoes, Dijon mustard, and scallions round out the flavors.
Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition. She is the author of The Greek Yogurt Kitchen: More Than 130 Delicious, Healthy Recipes for Every Meal of the Day.