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Egg recipes: Healthy ways to crack an egg

Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...

Healthy egg recipes

Eggs are not only nature’s perfect protein, they are ultra-versatile in the kitchen and can be served for breakfast, lunch, or dinner. Sink your teeth into these healthy egg recipes when you need a quick and nutritious meal.

Aruglua friatta

Leafy Greens Sun Dried Tomato Frittata

Serves 4 to 6

Ingredients

  • 8 eggs
  • Salt and freshly ground pepper
  • 1 tablespoon olive oil
  • 4 to 5 ounces arugula, chopped
  • 3/4 cup chopped sun-dried tomatoes packed in olive oil, drained
  • 2 cloves garlic, minced
  • 1/2 cup freshly shaved Parmesan cheese

Directions

  1. Preheat oven to 450 degrees F.
  2. In a medium bowl, whisk together eggs, salt and pepper.
  3. Heat oil in a large, ovenproof nonstick skillet over medium heat. Add arugula, tomatoes and garlic. Cook, stirring often, until arugula is wilted.
  4. Pour eggs over vegetables and cook for 1 to 2 minutes, then use a spatula to lift the edges of the frittata so uncooked egg can flow underneath. Cook for another 1 to 2 minutes.
  5. Sprinkle cheese on top, transfer the pan to the oven, and cook for 5 to 6 minutes or until eggs are set and lightly browned on top.
  6. Let sit for a few minutes then slide onto a serving plate. Cut into 4 to 6 wedges and serve.

Curried Egg Salad in Tomato Bowls

Serves 4

Ingredients

  • 4 large vine-ripe tomatoes
  • 6 hard cooked eggs, peeled, chopped
  • 1 stalk celery, minced
  • 1 carrot, shredded
  • 2 green onions, finely chopped (green and white parts)
  • 1/2 cup lite mayonnaise made with olive oil
  • 2 teaspoons Dijon mustard
  • 2 teaspoons curry powder
  • 2 tablespoons finely chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • 6 sprigs celery leaves or sprigs of parsley

Directions

  1. Use a sharp knife to cut the top off of each tomato. Use a spoon to dig out the seeds and insides of the tomatoes.
  2. In a medium bowl, combine eggs, celery, carrot, onions, mayonnaise, mustard, curry and parsley. Season with salt and pepper.
  3. Place tomatoes on a serving platter or individual salad plates. Fill tomatoes with egg salad.
  4. Garnish with celery or parsley sprigs and serve.

Leafy Greens Egg Drop Soup

Serves 4

Ingredients

  • 6 cups chicken or vegetable broth
  • 4 ounces whole wheat pasta shells
  • 1/2 cup finely chopped onion
  • 3 cloves garlic, minced
  • 4 cups chopped spinach, kale, or chard leaves
  • 4 eggs
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons minced fresh basil
  • Freshly shaved Parmesan cheese to taste

Directions

  1. In a large pot over medium-high heat, combine broth, pasta, onion and garlic. Bring to a boil and cook for 5 minutes.
  2. Reduce heat to medium-low and stir in greens. Cook for 3 minutes or until greens are wilted.
  3. Meanwhile, lightly beat eggs in a medium bowl. While stirring the soup, slowly add eggs. Cook for 2 to 3 minutes.
  4. Season with salt and pepper and stir in basil.
  5. Serve soup hot, garnished with cheese.

More egg recipes

Hard-cooked eggs made easy
Making the perfect poached egg
Exotic egg recipes

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