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Easy, Healthy Egg Recipes

Fry them, boil them, bake them! However you like your eggs, we've got easy, healthy recipes so you can have a protein-rich meal for breakfast, lunch, or dinner.

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Jay Wilde
Jay Wilde
Jay Wilde
Jay Wilde
Jay Wilde
Jay Wilde
Sliced Egg and Tomato Sandwich with Pesto Mayonnaise
Jay Wilde
Jay Wilde
Prev 9 of 9 Next
Prev 1 of 9 Next

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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Prev 2 of 9 Next

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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Prev 3 of 9 Next

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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Prev 4 of 9 Next

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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Prev 5 of 9 Next

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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Prev 6 of 9 Next

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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Prev 7 of 9 Next

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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Prev 8 of 9 Next

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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What do you think? Review this slideshow!

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jl.fowler2013 wrote:

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9/16/2013 12:59:02 PM Report Abuse
reylan555 wrote:

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4/16/2013 06:36:24 AM Report Abuse
spuskarcik1 wrote:

It's wonderful. I lightly toasted the bread and added a thinly sliced cucumber.

3/4/2011 08:38:03 AM Report Abuse
sadiyya1 wrote:

Gonna try this!

10/5/2010 07:25:56 PM Report Abuse

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