3 Egg-cellent lunch and dinner recipes

Egg Recipes for lunch and dinner

Recipes courtesy of The American Egg Board

Creamy Pasta and Egg Skillet

Makes 4 servings

Ingredients:
1 (7-ounce) package small shell pasta, cooked and drained
2 cups cottage cheese
1 teaspoon dried marjoram leaves
2 cups frozen broccoli, cauliflower, and carrot vegetable blend, defrosted
4 medium eggs

Directions:
1. Coat a large nonstick skillet with cooking spray. Place over medium heat.

2. Combine pasta, cottage cheese and marjoram in skillet. Toss to coat evenly. Add vegetables and toss to mix.

3. Cook, stirring occasionally, until mixture is heated through and begins to sizzle, 5 to 10 minutes. Make 4 indentations (about 2-inch diameter) in mixture with the back of a spoon.

4. Break and slip an egg into each indentation. Cook, covered, over medium heat until whites are completely set and yolks begin to thicken but are not hard, 5 to 7 minutes.

Tomato and Avocado Egg Salad

Makes 4 servings

Ingredients:
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
6 hard cooked eggs, peeled, sliced
2 avocados, halved, pitted, peeled, chopped
1 cup chopped tomato
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
Spinach or lettuce leaves

Directions:
1. Whisk mayonnaise with sour cream, lemon juice, salt and hot pepper sauce in small bowl.

2. Reserve and refrigerate 6 center slices from eggs for garnish. Chop remaining eggs.

3. Combine chopped eggs, avocados, tomato, onion and parsley in large bowl, tossing gently to mix. Add dressing and stir gently just until ingredients are evenly coated with dressing.

4. Chill at least 1 hour to blend flavors. Serve on lettuce or spinach leaves, garnished with reserved egg slices.

Egg and Cheddar Quesadillas

Makes 4 servings

Ingredients:
1 tablespoon unsalted butter
12 eggs, beaten
1 cup salsa
8 (8-inch) flour tortillas
1 cup shredded sharp Cheddar cheese

Directions:
1. Heat butter in large nonstick skillet over medium heat until hot. Add eggs, gently pulling the eggs across the pan with an inverted turner as the eggs start to set, forming large soft curds.

2. Add salsa and continue cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly.

3. Spoon eggs onto 4 tortillas, dividing evenly. Sprinkle evenly with cheese. Cover with remaining tortillas.

4. Clean skillet and coat with cooking spray. Heat over medium-low heat until hot.

5. Toast quesadillas, one at a time, just until cheese is melted, 1 to 2 minutes per side. Cut each quesadilla into quarters to serve.

More incredible, edible ways to enjoy eggs

• Tasty twists on eggs benedict
• Crack an egg for heart health
• How to make perfect hard boiled eggs