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Easy, Healthy Egg Recipes

  • Jay Wilde

    Eggs Ole

    Ingredients
    2 large eggs
    2 teaspoons salsa
    1 tablespoon guacamole

    Make It
    Crack the eggs into a preheated, nonstick skillet over high heat, breaking the yolks. Cook on one side for 50 seconds, or until fully cooked. Top with remaining ingredients. Enjoy with one handful of baked tortilla chips.

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  • Jay Wilde

    Mexican Egg Scramble

    Ingredients
    3 egg whites
    1/4 cup canned black beans
    1 ounce reduced-fat cheddar cheese
    2 tablespoons salsa

    Make It
    Scramble 3 egg whites with 1/4 cup canned black beans (rinsed and drained) and 1 ounce reduced-fat cheddar cheese. Top with 2 tablespoons salsa, or to taste.

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  • Jay Wilde

    Egg-White Muffin Melt

    Ingredients
    3 egg whites
    Whole-grain English muffin
    1/2 cup spinach
    1 slice reduced-fat cheddar cheese
    1 slice tomato

    Make It
    Scramble 3 egg whites. Cover half of a whole-grain English muffin with 1/2 cup spinach and the other half with 1 slice reduced-fat cheddar cheese; toast until cheese is melted. Add egg and 1 slice tomato.

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  • Jay Wilde

    Huevos Rancheros

    Ingredients
    Nonstick spray
    2 tablespoons canola oil, divided
    1 cup chopped onion
    2 garlic cloves, minced
    1 jalapeno pepper, minced
    1 green bell pepper, diced
    1 14.5-ounce can diced tomatoes
    2 teaspoons red wine vinegar
    1 15-ounce can red kidney beans, drained and rinsed
    1/2 teaspoon ground cumin
    4 large eggs
    1/4 teaspoon salt
    4 corn tortillas
    1/2 cup low-fat shredded cheddar cheese

    Make It
    Preheat the broiler. Coat a baking sheet with nonstick spray.

    Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat; add the onion, garlic, jalapeno, and bell pepper; cook 5 minutes. Add the tomatoes, vinegar, beans, and cumin; cook, stirring occasionally, 5 to 6 minutes.

    In a nonstick skillet, scramble the eggs with 1 tablespoon of water and the salt.

    Place the tortillas on the baking sheet, brush both sides with remaining oil, and place under the broiler until lightly browned. Remove from oven and flip. Top with the tomato mixture and eggs; sprinkle with the cheese.

    Place under the broiler until cheese melts; serve immediately.

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  • Jay Wilde

    Frittata Italiana

    Ingredients
    1 1/2 cups egg whites
    1/4 cup nonfat cream cheese, softened
    1 cups finely chopped sun-dried tomatoes
    4 leaves fresh basil, finely chopped
    4 slices whole-grain bread, toasted
    Salt and cracked black pepper to taste
    Cooking oil spray

    Make It
    Whisk together the egg whites, cream cheese, salt, and pepper.

    Spray a nonstick skillet with cooking spray and heat the skillet. Add the egg white mixture and cook until it begins to set. Immediately add the sun-dried tomatoes and basil leaves. Cover and cook about 2 minutes or until the eggs are completely set.

    To serve: Slide the frittata onto a cutting board and cut into four wedges. Serve two wedges and two slices of toast on each plate. Garnish with pepper and additional fresh basil.

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  • Jay Wilde

    Egg Sandwich

    Ingredients
    2 strips turkey bacon
    1 1/4 cups egg whites
    4 slices whole-grain bread, toasted
    1/2 cup shredded nonfat cheddar cheese
    1 1/4 cups diced, seeded plum tomatoes
    Salt and cracked black pepper to taste
    Cooking oil spray

    Make It
    Microwave the turkey bacon strips for 3 minutes or until crisp. Set aside.

    Whisk together the egg whites, salt, and pepper. Coat a nonstick skillet with cooking spray and heat the skillet. Add the egg white mixture. Cook and stir about 1 1/2 minutes or until the egg whites are set.

    To serve: Spoon the egg whites onto the toast. Top with cheese, turkey bacon, and diced tomatoes.

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  • Jay Wilde

    Sliced Egg and Tomato Sandwich with Pesto Mayonnaise

    Ingredients
    1 tablespoon reduced-fat mayonnaise
    1 1/2 teaspoons basil pesto
    2 slices whole-grain bread
    1 hard-boiled egg, thinly sliced
    1 small tomato, cored and thinly sliced
    Kosher or coarse salt and freshly ground black pepper

    Make It
    In a small bowl, combine mayonnaise and pesto. Season with salt and pepper to taste. Spread mixture on 1 slice of bread; cover with egg, tomato, and remaining bread

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  • Jay Wilde

    Chicken and Potato Hash with Fried Eggs

    Ingredients
    2 tablespoons extra virgin olive oil
    2 small onions, finely chopped
    1/4 teaspoon dried rosemary
    2 medium potatoes, peeled and cut into small cubes
    1/3 cup water
    1 cup chopped rotisserie chicken pieces
    1 tablespoon unsalted butter
    4 eggs
    1/2 teaspoon salt
    1/2 teaspoon ground pepper

    Make It
    In a large skillet, heat 1 tablespoon oil over medium-high heat. Saute the onions until soft, about 5 minutes. Add the rosemary and cook 1 minute more. Add the potatoes and 1/3 cup water; reduce the heat to low and cook, covered, until tender, about 10 minutes. Add the remaining 1 tablespoon oil, the chicken, and 1/4 teaspoon each of the salt and pepper to the skillet. Cook, turning only occasionally to allow the hash to brown nicely, until very dark golden all over, about 10 minutes. Transfer to a plate.

    Heat the butter in the skillet. Crack the eggs into the pan and season with the remaining salt and pepper. Use a spatula to gently shape and lift the edges of the egg. Cook until the edges are brown and the egg centers softly set, about 5 minutes. Serve over the hash.

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