Seven Healthy Egg Recipes
Eggs are packed with protein and extremely versatile. They can be dressed up for a fancy meal or served simply for fun weeknight dinner. If you’re starting to ease off eating whole eggs, but egg whites aren’t filling enough, try using two egg whites and one whole egg. That way, you get the yolk’s nutrients without all the fat and calories.
1. Shakshuka (A Classic Israeli Breakfast)
via Unruly Bliss
Shake up your morning with this spicy dish, which is meant for dipping with homemade pita chips or whole wheat crackers. Take the eggs out of the fridge early so you aren’t dropping a cold egg onto a hot mixture.
2. Barbecue Poached Egg Sandwich
via Queen of Quinoa
This recipe is a play on eggs benedict. Try adding avocado and top with black bean and corn salsa instead of the barbecue sauce.
3. Egg White Frittata
via When I Ate
You can add your favorite veggies or meat to this recipe. Try Canadian bacon, turkey sausage, or even shrimp. Add fresh herbs like oregano, tarragon or cilantro for additional flavor.
4. Baked Eggs with Tomato and Kale
via The Curvy Carrot
If you’re making brunch for a crowd, here’s a good option that doesn’t involve scrambling a bunch of eggs on the fly. Cook the veggies together, portion into individual ramekins, top with an egg and your choice of low fat cheese, bake and brunch is served. Add extra veggies or lean meat for a variety of your favorite flavors.
5. Breakfast Spaghetti Squash
BS’ in the Kitchen
Here’s the perfect way to sneak extra vegetables into your kid’s diet. Swap the ham for Canadian bacon and use low fat cheese.
6. Huevos Rancheros with Avocado Salsa Verde
via Cookie and Kate
Give eggs a little Mexican flair with this vegetarian meal that’s perfect for brunch or a weeknight dinner. If you don’t want to make the avocado salsa verde, simple mix jarred salsa with some guacamole and you’ll get the same result. To make this even healthier, omit the corn tortillas and use a bed of greens.
7. Egg Salad Sandwich
via Self magazine
This healthy version of egg salad will make a great lunch. You can make extra to store in the fridge for a few days or to eat as a snack with whole grain crackers. The recipe use light mayo, but you can use greek yogurt to mix with the ricotta.