Egg Recipes

Do you always have a carton of eggs in your fridge, but are tired of eating them the same way? My whole family loves eggs and they are such a great source of protein. I love how quick and easy it is to fry them, scramble them or make an omlette. And usually while I unpack my groceries, I will make hard boiled eggs to have available as an anytime snack. 

If you’re looking for something different, try one of my favorite egg based recipes. Each of these recipes are delicious and make a terrific meal the whole family with love or you can prep it on Sunday and eat for breakfast or lunch all week!

Easy Egg Bake

Ingredients

• 8 eggs
• 3 cups spinach
• 2 roma tomatoes, sliced thin
• ½ cup feta cheese
• 2 tbsp extra virgin olive oil (EVOO)
• Salt, pepper to taste

Method: (makes 4 servings)

1. Preheat your oven to 400 and spray a 9×12 baking dish
2. Warm the EVOO in a frying pan, then add spinach until wilted. Set aside to cool.
3. Beat eggs, salt and pepper, using a wire whisk.
4. Add spinach to the pan, sprinkle on Feta, and pour eggs over the top
5. Add sliced tomatoes.
6. Cook for 20-30 minutes until eggs are set and start to turn golden brown

Crustless Ham & Leek Quiche

Ingredients:

• 8 eggs
• 2 large Leeks, washed & diced
• 12 ounces ham steak, diced
• ½ cup cheddar cheese
• 2 tbsp extra virgin olive oil (EVOO)
• Butter
• Salt, pepper to taste

Method: (makes 4 servings)

1. Preheat oven to 400
2. Using a stick of butter, completely line the bottom and sides of a glass pie dish
3. Warm the EVOO in a frying pan, then add leeks and cook for about 5 minutes, stirring occasionally, until soft. Add diced ham and cook 2 minutes more. Set aside to cool
4. Beat eggs, salt and pepper, using a wire whisk.
5. Add Leeks and cheese to the egg mixture to combine thoroughly
6. Pour the combined mixture into the pie dish
7. Cook for 30-40 minutes, until eggs are set and start to turn golden brown

Spinach Tortilla

Ingredients

• ¾ cup extra virgin olive oil (EVOO)
• 4 Yukon Gold potatoes (2 pounds), peeled and sliced very thin
• ½ small onion, finely chopped
• 1 tsp salt
• 9 eggs
• 3 tbsp chicken broth

Method: (makes 4 large or 6 medium slices)

1. In a 10 inch non stick skillet, heat the EVOO over med high heat
2. Add potato slices, covering each slice with EVOO
3. Reduce heat and let potatoes simmer about 10-12 minutes
4. Add onion and ½ tsp salt and continue cooking about 10-15 minutes more, until soft
5. Pour mixture into a colander and drain thoroughly. Save the oil ( I usually use it to make spinach)
6. Meanwhile, beat eggs in a large bowl with ½ tsp salt and broth until foamy
7. Add potatoes to the egg mixture and stir to coat the slices with egg
8. Return the skillet to medium-high heat and add 1 tbsp oil
9. Pour the egg/potato mixture into the pan.
10. Using a silicone spatula, push potatoes into an even layer
11. Reduce heat to medium low and cook.
12. As eggs begin to set, work the spatula around the skillet and tilt the pan to allow the eggs to flow into the gap.
13. Continue cooking until the top is slightly wet, but not runny and the bottom is browned (about 6 minutes)
14. Flip the tortilla as follows: Use a flat cover or a rimless plate to cover the skillet. Hold the lid in place and flip the skillet so the tortilla is leaning on the lid. Then, turn the skillet over and gently slide the tortilla into the pan upside-down.
15. Continue to cook for about 3-5 minutes. Then slide the tortilla onto a plate to cool.
16. Serve warm with spinach, salsa or guacamole.

Please leave me a comment to let me know how you like these recipes and follow my blog for more healthy ideas.