Thread: Egg recipes

Egg recipes

---

Marinara-Poached Egg
Heat 2 teaspoons olive oil in a small sauté pan over medium heat. Add 1/4 small yellow onion, thinly sliced, and sauté until browned, about 5 minutes. Add pinch of red pepper flakes and 1/2 cup marinara sauce. Heat sauce until warmed through, about 1 minute, then gently break 1 egg into it. Cover pan and simmer over low heat until white is firm, 5 to 7 minutes. Serve with 1 small whole wheat pita pocket, toasted and torn into wedges.
Nutrition facts per serving: 306 calories, 11g protein, 30g carbohydrate, 16g fat (3.1g saturated), 5g fiber

Spinach Omelet Roll-Up
Drizzle 1 teaspoon canola oil into a medium nonstick skillet and wipe with a paper towel so a thin film remains; heat over medium heat. Beat 1 egg and swirl into skillet. Cook 1 to 2 minutes or until egg is set; flip and cook about 1 minute more. Carefully slide onto a plate. In same pan, sauté 1 cup baby spinach until wilted, about 1 minute. Spread 1 teaspoon prepared olive tapenade on cooked egg and sprinkle with 1 tablespoon crumbled goat cheese. Top with wilted spinach, roll up, and cut in half.
Nutrition facts per serving: 198 calories, 10g protein, 2g carbohydrate, 17g fat (5.2g saturated), 1g fiber

Tex-Mex Scrambled Eggs
In a small skillet, heat 1 teaspoon canola oil. Add corn tortilla to skillet and pan-fry until crisp, about 2 minutes a side. Remove from heat and dice. In same pan, sauté 1/8 jalapeño, seeded and diced, and 1/4 cup each diced red bell pepper, green bell pepper, onion, and tomato. Whisk 2 eggs, add to pan and scramble with vegetables, then stir in diced tortilla. Top with 1 tablespoon shredded cheddar and 1 tablespoon chopped cilantro.
Nutrition facts per serving: 308 calories, 17g protein, 21g carbohydrate, 17g fat (5.1g saturated), 4g fiber