3 Egg-cellent lunch and dinner recipes

There is an old culinary saying that the 100 folds of a chef’s hat represent the many ways to cook eggs. A given for breakfast, eggs can be enjoyed for lunch and dinner, partnered with pasta, featured in salads, paired with cheese in quesadillas, and eaten soft or hard cooked, scrambled, fried or poached. Take your eggs beyond breakfast and take a bite of the following egg-cellent recipes for lunch or dinner.

Creamy Egg Pasta

Egg Recipes for lunch and dinner

Recipes courtesy of The American Egg Board

Creamy Pasta and Egg Skillet

Makes 4 servings

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

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

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

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

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

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