We all know eggs are a good source of protein, but that is not where their nutritional value ends. The incredibleegg.org website tells us:
“Eggs are a naturally nutrient-dense food, which means they have a high proportion of nutrients to calories. One large egg has 70 calories and provides 13 essential nutrients.”
One way I “sneak” an egg into my son’s diet is by making french toast. I soak an entire large egg (along with a dash of milk and cinnamon) into one slice of whole wheat bread.
Because eggs are indeed incredible, we feel they should not be limited to breakfast alone. So, included here are egg recipes for breakfast, lunch, and dinner!
Easy Oven Omelet
If you’re not inclined to spend the morning in the kitchen performing short-order cook duties, try this easy oven recipe for breakfast!
- 6 Large Eggs
- 12 Ounces Evaporated Milk
- 1 Tablespoon Flour
- 1/4 Teaspoon Salt
- 1 1/2 Cups Grated Cheese (swiss, cheddar, colby jack, etc)
- 2 Green onion, sliced
- 1 Medium Tomato, chopped (or substitute with small can of diced tomatoes)
- 5-6 slices Bacon, chopped (optional)
Preheat oven to 325°. Grease 9-inch pie plate. Beat eggs, milk, flour, and salt together on medium speed. Sprinkle cheese, onion, tomato, and bacon on bottom of pie plate. Pour egg mixture gently over top. Bake 60-65 minutes, until knife comes out clean. Serves 4-6.
Open Face Egg Sandwich from Cooking Light
While this may not be the most kid-friendly recipe, it sure hits the spot for those of us looking for something a little different at lunch time!
- 4 slices bread (I recommend pumpernickel)
- 2 cups arugula
- 3 teaspoons extra-virgin olive oil, divided
- 1 1/2 teaspoons fresh lemon juice
- 3/8 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 4 large eggs
- 3/4 cup part-skim ricotta cheese
- 1/4 cup grated fresh Parmesan cheese
- 1 teaspoon chopped fresh thyme (1/2 teaspoon dried thyme)
Lightly toast bread. Combine arugula, 2 teaspoons oil, lemon juice, 1/8 teaspoon salt, and 1/4 teaspoon pepper; toss gently. Combine 1/4 teaspoon salt, ricotta, Parmesan, and thyme; spread over bread slices.
Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until whites are set. Remove from heat. Divide salad and eggs evenly over bread. Salt and pepper to taste. Serves four.
My mom made this years ago for my dad’s birthday dinner. It went over so well with the entire family that she’s been making it ever since!
- 1 pound Linguine, cooked
- 7 strips Bacon, cooked
- ¾ Cup Butter
- ¾ Cup Parmesan Cheese, Grated
- 6 Eggs, well-beaten
- Salt and pepper to taste
Cook bacon and linguine. Melt butter in pan, add cheese. Reduce heat and add linguine. Toss to coat with butter and cheese. Add eggs and toss just until eggs are cooked. Sprinkle with salt and pepper. Add bacon and serve immediately. Serves six.
“Oh, God above, if heaven has a taste it must be an egg with butter and salt”
Frank McCourt, Angela’s Ashes (1996)