Chicken Avocado + Egg Salad – A QUICK Lunch Idea

Chicken Avocado + Egg Salad – A QUICK Lunch Idea

INGREDIENTS :

1 lb. cooked chicken breast, shredded

OR 1 lb. grilled chicken breast, sliced

3-4 hard-boiled eggs, quartered

1 avocado, sliced

4 medium tomatoes, sliced

2 hearts of romaine, rinsed and separated

2 Tbsp extra virgin olive oil

1 Tbsp organic cider vinegar

sea salt & freshly cracked pepper, to your taste

Fresh lemon wedges for serving.

DIRECTIONS:

Arrange all the salad ingredients on a large platter. Add a sprinkle of sea salt and freshly cracked pepper. Drizzle with olive oil and apple cider vinegar. Serve with fresh lemon wedges.

Blue Corn Breakfast Tacos

 Blue Corn Breakfast Tacos with Scrambled Eggs, Smoked Salmon, Avocado + Dill

Blue corn breakfast tacos

PREP TIME 15 MINUTES

COOK TIME 15 MINUTES

TOTAL TIME 30 MINUTES

SERVES 2

Blue corn breakfast tacos loaded with scrambled eggs, smoked salmon, creamy avocado and dill. These healthy breakfast tacos are protein-packed with delicious, savory flavors. 

Ingredients

1 teaspoon butter

3 eggs + 3 egg whites

1 teaspoon milk

1 avocado, halved, pitted, peeled, smashed

1 teaspoon fresh lemon juice

4 oz. thinly sliced smoked salmon

4 blue corn tortillas

1 teaspoon fresh dill, chopped

sea salt and fresh ground black pepper

Instructions

Place avocado in a medium bowl and mash with a fork, add lemon juice and stir. Season to taste with salt and pepper and set aside.

In a large bowl, beat eggs and milk. Next melt butter in a medium skillet over medium-low heat. 

Add egg mixture and cook, stirring occasionally until large curds begin to form. When eggs look barely set, remove from heat immediately. Season with salt and pepper.

Warm your tortillas in the microwave or over a gas stove on low heat so the edges become slightly golden brown and crispy.

Spread mashed avocado over each blue corn tortilla. Spoon eggs over avocado and add salmon over the eggs, top each with a bit of dill and add salt and pepper to taste. Serves 1-2.

Mini Quichettes

 Mini quichettes

3 oz cream cheese

1 stick softened butter

1 cup flour

Pinch of salt

Mix well. Divide into 24 balls. Press into 24 cups of mini muffin pan.

Add meat or vegetables that have been cooked and chopped fine. Put in more than you think.

Mix 4 eggs with 1 cup half and half with desired herbs and/or spices. Mix well. Pour into crusts. Bake at 350° until puffy and golden.

Run a toothpick around the edges as soon as they're out of the oven or they'll stick terribly.

I like ham or bacon with swiss, sausage and cheddar or spinach and parmesan.

Black pepper, nutmeg, and cayenne are my spices.

Spanish Tortilla

Found https://www.epicurious.com/recipes/food/views/spanish-tortilla-51112610#_=_

Spanish Tortilla / Christina Holmes

This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make a garlicky mayo to serve alongside.

YIELD Makes 8 servings
INGREDIENTS
1 1/2 cups extra-virgin olive oil
2 pounds large Yukon Gold potatoes, peeled, quartered, cut into 1/4" slices
1 onion, quartered, thinly sliced
2 1/2 teaspoons kosher salt
8 large eggs, beaten to blend

PREPARATION
Heat oil in a large ovenproof skillet over medium heat. Add potatoes, onion, and salt. Use a heatproof spatula to coat potatoes with oil. When oil begins to bubble, reduce heat to medium-low and cook, turning frequently, until potatoes are tender but not browned, 20-25 minutes.

Using a slotted spoon, transfer potatoes and onion to a large heatproof bowl. Add eggs and stir gently to combine; do not break up potatoes. Strain oil into a glass measuring cup; wipe out skillet.

Heat 3 tablespoons reserved oil from measuring cup in skillet over medium-high heat. Add egg-potato mixture and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to set (eggs will look scrambled), about 2 minutes. Spread mixture in an even layer; reduce heat to medium-low.

Preheat broiler to high. Cook tortilla, shaking pan occasionally to prevent it from sticking, until eggs are nearly cooked through, about 12 minutes. Transfer skillet to oven and broil until top of tortilla is just cooked, about 2 minutes.

Remove from oven. Invert a large plate over skillet. Using oven mitts (skillet and potatoes will be very hot; use caution), hold plate firmly over skillet and flip, releasing tortilla onto plate.

Let sit at room temperature for at least 20 minutes and up to 2 hours before serving.

Coffee Cup Chilaquiles

 Eggs, cheese, tortilla chips, and salsa in a cup makes for the perfect microwave chilaquiles. All you need is a quick minute in the microwave, and this filling dinnertime egg dish is ready to enjoy. 

1Servings

Ingredients
2 egg
2 tablespoons milk
pinch of salt
pinch of ground black pepper
3 tablespoons shredded monetary jack cheese
Handful of tortilla chips, crushed
3 tablespoons salsa
Sour cream, to taste
Chopped green onion, to taste

Directions
In a microwave-safe mug, beat the eggs and milk together with a fork. Season the egg with salt and pepper.

Sprinkle the cheese over the egg mixture, and stir to combine. Stir in the crumbled tortilla chips and salsa. Microwave the mug on high for about 2 minutes, or until cooked through.

Garnish with sour cream, green onion

Scandinavian Shrimp Salad

Ingredients
12 ounces baby potatoes, halved (quartered, if large)
Kosher salt and freshly ground pepper
1/4 cup cornichons, sliced lengthwise, plus 2 tablespoons pickling liquid
1 teaspoon Dijon mustard
Pinch of sugar
 1/3 cup extra-virgin olive oil
1 small fennel bulb, thinly sliced, plus 1/4 cup chopped fronds
1 pound large shrimp, peeled and deveined
1 head butter lettuce (8 ounces), leaves separated
4 hard-cooked eggs, halved

Instructions

Step 1 Place potatoes in a medium saucepan; add enough water to cover by 1 inch. Add 2 tablespoons salt. Bring to a boil, then reduce heat to medium-high and cook until potatoes are easily pierced with the tip of a knife, 15 to 20 minutes. Meanwhile, whisk together pickling liquid, mustard, and sugar. Whisk in oil; season with salt and pepper. Stir in fennel fronds. Transfer potatoes to a bowl with a slotted spoon, and toss with 2 tablespoons dressing.

 Step 2 Return water to a boil; add shrimp. Remove from heat and let stand, stirring occasionally, until shrimp are bright pink and opaque, 2 to 3 minutes. With a slotted spoon, transfer to an ice-water bath until cool. Drain well. Toss lettuce and sliced fennel with 2 tablespoons dressing; arrange on a platter. Top with potatoes, shrimp, cornichons, and eggs. Drizzle with remaining dressing; serve.

Frittatas

From https://cookieandkate.com/best-frittata-recipe/

How to Make Frittatas (Stovetop or Baked)

Frittatas can be intimidating at first, but they’re very easy to make if you know what you’re doing. So today, I’m sharing a comprehensive guide to making a perfect frittata, every time.

I’ve been disappointed by traditional frittatas before, so I went back to the basics. I pitted America’s Test Kitchen’s frittata guidelines against Bon Appetit and Epicurious, and came up with my own go-to methods.

In my recipe, you’ll learn how to make traditional frittatas using the stovetop-to-oven skillet method. I made sure to use a reasonable oven temperature (not the broiler) and suggest cooking the frittata on the middle rack, so you can watch it while it cooks. Life’s too short for burnt frittatas!

I’ve also provided instructions on how to make baked frittatas (in a casserole dish or muffin tin), which are more hands-off. The baked options are particularly great if you need a make-ahead option or when your stovetop is otherwise occupied.

Which version is my favorite? They all turn out equally well. The only real deciding factor is which method works best for you.

Basic Frittata Formula
12 eggs, whisked just until the egg yolks and whites are blended
3 tablespoons full-fat dairy
3 cups cooked and seasoned vegetables or other add-ins
1 cup (4 ounces) grated or crumbled cheese
1/2 teaspoon salt

Recommended Frittata Flavor Combinations
Spinach, artichoke and feta cheese
Broccoli, cheddar and green onion
Cremini mushrooms, arugula and goat cheese
Cherry tomatoes, zucchini, mozzarella and basil
yellow onion, carrot, bell pepper, goat cheese and chives

General Frittata Tips
Dairy options
Use full-fat dairy. I’ve had great results with heavy cream, half-and-half and whole milk. Sour cream, crème fraîche and yogurt will work as well. However, two percent and skim milk are too watery. Omitting the dairy altogether results in a frittata that is, unsurprisingly, more eggy in flavor and less creamy.

Testing notes: America’s Test Kitchen recommends just three tablespoons of dairy and Bon Appetit recommends 1/2 cup. I tried both and slightly preferred the America’s Test Kitchen version, so I opted for the lower amount.

Pre-cook your vegetables, and use a lot of them
Vegetables should be tender, seasoned and cooked before adding the eggs. Raw vegetables release too much water and won’t be fully cooked by the time the eggs are done. Pre-cook your vegetables by sautéing, roasting, or steaming them to bring out their best qualities.

A large frittata made with one dozen eggs can accommodate up to three cups cooked vegetables, so that means you’ll need even more than three cups of raw vegetables!

Cheese is a good idea
Cheese offers extra flavor and up the creamy factor. I love to use soft cheeses like goat cheese. Sharp cheddar and Parmesan are delicious as well.

You can stir up to one cup of grated or crumbled cheese directly into the egg mixture, or reserve some for topping the frittata. While I live for golden, bubbling cheese on pizza and lasagna, don’t aim for a golden top when it comes to frittatas. Which brings me to my next point.

Don’t overcook your frittata
Keep an eye on your frittata while it’s in the oven. Bake until the eggs are puffed and opaque, and the center of the frittata jiggles just a bit when you give it a gentle shimmy.

The frittata will continue cooking once you remove it from the oven due to residual heat. Overcooked eggs smell like sulphur and have a dry, spongey texture—not good!

Frittata Notes
How to scale this recipe
My recipes calls for twelve eggs. You can halve this recipe and use a smaller skillet (say, 8″) or baking dish. Smaller frittatas will finish baking earlier, so adjust accordingly and keep an eye on them.

I don’t recommend trying to cut the recipe by more than one-half, since frittatas are inherently a large-batch item. How about egg sandwiches or toasts instead?

Recommended frittata pans
For the stovetop-to-oven method, use a well-seasoned cast iron skillet (affiliate link) or an oven-safe, non-stick skillet.

If you’re opting for a baked method, use a well-oiled baking dish or muffin tin (I actually didn’t have to oil this muffin tin, but my other “non-stick” muffin tin caused problems. Oil your pan to be safe).

What to serve with frittatas
Frittatas make a great main dish for any meal of the day. Or, you can treat a frittata as a side dish in a larger breakfast spread (especially mini frittatas).

Sides that complement frittatas include simple green salads, breakfast potatoes or hash browns, and toasted whole-grain bread.

Frittata garnishes and toppings
Frittatas don’t always win the beauty contest. For extra visual appeal, finish your frittata off with a sprinkle of fresh, leafy herbs (such as basil, parsley or cilantro) or snipped fresh chives.

For an extra-luxurious frittata, top individual slices with a dollop of pesto or your favorite herbed condiment. Another option? Finish them with a very light drizzle of thick balsamic vinegar or balsamic glaze. Working with a Mexican-ish frittata? Try hot sauce or gently warmed salsa.

How to Make Frittatas (Stovetop or Baked)
Author: Cookie and Kate
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 8 servings

Learn how to make the perfect frittata with this comprehensive guide! This recipe assumes you’re cooking the vegetables in your skillet—if you’re using leftover vegetables for the stovetop option, simply warm them in the skillet before adding the eggs. Recipe yields 1 large frittata or 18 mini frittatas (approximately 8 servings).

INGREDIENTS
12 eggs
3 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk, sour cream, crème fraîche or yogurt)
½ teaspoon salt
1 cup (4 ounces) grated or crumbled cheese
3 to 5 cups vegetables or greens of choice (or 3 cups leftover cooked vegetables or greens)
1 tablespoon olive oil
Garnish: Chopped or torn fresh, leafy herbs (basil, parsley, cilantro, or dill)

INSTRUCTIONS

Preheat the oven to 425 degrees Fahrenheit for the traditional stovetop method, or 350 degrees for the baked methods (casserole or mini/muffins).

Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.

Warm the olive oil in a 12″ cast iron skillet or oven-safe non-stick skillet until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt, to taste.

Traditional stovetop option: Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata now.

Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy.

Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.

Baked casserole option: Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease a 9 by 13″ pan, then pour the mixture into the pan. If you reserved any cheese, sprinkle it on top of the frittata now.

Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.

Baked mini frittata option: Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease 18 muffin cups (I used two muffin pans for this), then fill the cups evenly with a scant ⅓ cup of the mixture. If you reserved any cheese, sprinkle it on top of the frittatas now.

Bake for 13 to 17 minutes, until the eggs are puffed and appear cooked, and the center of the frittatas jiggle just a bit when you give the pan a gentle shimmy (this happens quickly so keep an eye on them; my pan with only 6 muffins finished sooner). Remove the pans from the oven and place them on a cooling rack to cool. Garnish with herbs, and serve.

NOTES
Recipe created with guidance from Bon Appetit, Epicurious and America’s Test Kitchen.

STORAGE SUGGESTIONS: Frittata leftovers keep well for a few days in the refrigerator. You can serve leftover frittata chilled, let it come to room temperature on its own, or gently warm individual slices in the microwave or oven.

CAN I FREEZE IT? I don’t recommend freezing leftover frittata. When I defrosted my frozen slices, they turned very watery and slightly rubbery. If you’re looking for a good egg-based freezer recipe, check out my breakfast burritos.

PREPARE IN ADVANCE:  The baked method is best for make-ahead frittatas. You can whisk the eggs, cooked vegetables and cheese together in advance. Cover and refrigerate the mixture until you’re ready to bake (it should keep well for up to two days). Grease a casserole dish or muffin tin and bake as directed above.

Brunch Egg Cups

Found on a box of stuffing mix
Makes 6
Prep 25 minutes
Cook 30 minutes
Total time 60 minutes

Ingredients
1 box stuffing mix prepared according to directions
12 slices raw bacon
6 eggs
1/2 c shredded cheese
Fresh cracked pepper
2 T fresh parsley for garnish

Directions
Preheat oven to 450 degrees. Prepare 6 cup muffin tin with baking spray.
Wrap bacon around the sides of the muffin cups. Bacon should be touching the sides of the cup.
Using prepared stuffing, press stuffing up against the bacon and the bottom of the muffin pan. Press stuffing firmly to get a thin layer. Place muffin tin in oven and bake for 20 minutes to cook and toast bacon.

When bacon and stuffing are cooked to your desired doneness., remove pan and crack one egg into each cup. Top with cracked pepper and cheese. Return to oven and bake for the desired doneness: runny egg centers 6 to 8 minutes, firmer egg centers 10 to 12 minutes. Serve.


how to make breakfast egg muffins 3 ways
Found here https://cafedelites.com/breakfast-egg-muffins-3-ways/

Whether you’re on a low carb or Keto diet, or you need something quick to grab while running out of the door, Breakfast Egg Muffins are a delicious healthy saviour and PERFECT for Meal Prep! Although eggs are a preferred and versatile breakfast food, not many of us have the time to whip up a Caprese frittata, a steaming pan of Shakshuka, or poached eggs on toast and omelettes in the morning.

That’s where these protein packed eggs muffins come in! Just like mini frittatas, can be cooked ahead of time and refrigerated for when you need them to grab and go!

Breakfast Egg Muffins 3 Ways are low carb, filling and quick to grab while running out of the door! | cafedelites.com


egg muffins
If you’re like us and love having eggs for breakfast every morning, shake up your breakfast routine with these mini frittatas. This is more like a 3 in 1 recipe: 3 types of Breakfast Egg Muffins to please everyone!


Garlic Mushroom & Peppers
First, you’re going to beat your eggs together with salt and pepper and some finely chopped onion. Pour the egg mixture into your pan and fill with whatever you like! Or follow this recipe and try the best tasting combos!

spinach, tomato & mozzarella

Yep! Only 3 ingredients needed to add into this combination! I love these drizzled with a little balsamic glaze!

Spinach Tomato & Mozzarella Breakfast Egg Muffins | cafedelites.com


bacon & cheddar
Only TWO ingredients needed in this one. To this combo you can add chopped chives or scallions, chopped asparagus or zucchini, or keep them just the way they are.

Bacon And Cheddar Breakfast Egg Muffins | cafedelites.com


garlic mushroom & peppers
Like one of my favourite frittata at our family breakfast bistro, this one tops them all. Red peppers (or capsicum), with garlic and mushroom would have to be one of the best!

Garlic Mushroom & Peppers Breakfast Egg Muffins | cafedelites.com


frittata in a muffin tin!
You can either spray a 12-capacity NON-STICK muffin tray with a light coating of non-stick oil spray, or line each cup with paper liners. Personally I prefer spraying them because I’m, not a huge fan to paper sticking to my frittatas. If you’re going to line them, be sure to get good quality non-stick liners (the same texture as parchment or baking paper).

We love serving our egg muffins with diced avocado and chopped tomatoes on the side for added nutrition and good fats.

Even though they don’t have any flour or baking powder and are completely gluten free, they are so fluffy when you bite into them!

Breakfast Egg Muffins 3 Ways are low carb, filling and quick to grab while running out of the door! | cafedelites.com

tips and tricks for making perfect egg muffins
Grease your muffin tin properly and use a good quality non stick muffin tray. If in doubt, use parchment paper or cupcake liners to prevent sticking.
The muffins puff up while they cook in the oven. Fill them 3/4 of the way up to prevent overflow.
Let your muffins cool for about 10 minutes before attempting to remove them. Run a plastic knife or spatula around the inside walls of the muffin holes to help loosen them if needed.
Breakfast Egg Muffins 3 Ways can be cooked ahead of time (meal prep) and refrigerated for when you need them! | cafedelites.com

how do you store egg muffins?
Pack them into airtight containers and keep them in the refrigerator for up to 5 days. Make a batch in advance and then heat them up in the microwave (usually 10-15 seconds in enough) when ready to eat!

how to freeze breakfast egg muffins
Let the egg muffins cool completely, then wrap individually in plastic wrap and pop them in a freezer-safe zip-lock bag. They will last for up to 2 months.

To reheat, unwrap from the plastic wrap and fold them in a damp paper towel. Heat in the microwave in 20 second increments until warmed through.

Breakfast ready in no time!

Bagel and Smoked Salmon Strata

Found here https://www.cheatsheet.com/culture/simple-recipes-using-smoked-salmon.html/

A strata can be made with any type of bread, so bagels are a fun way to change things up. Try it with this super easy recipe from Bite Me More. It takes all of your favorite flavors from a salmon bagel and translates them to a breakfast casserole big enough to feed a crowd. Either make this for a brunch with friends or just save leftovers for quick breakfasts and lunches during the week.

Ingredients:

Casserole

6 large eggs
1½ cups milk
1 cup sour cream
¾ cup smoked salmon, cut into matchsticks
¼ cup chopped fresh dill
1 tablespoon fresh lemon juice
2 teaspoons lemon zest
½ teaspoon freshly ground black pepper
6 plain bagels, cut into ½-inch cubes


Toppings

½ cup sour cream
2 tablespoons capers, drained and chopped
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice

Directions: Preheat oven to 350 degrees Fahrenheit. Grease a 9-by-13-inch baking dish with nonstick cooking spray and set aside.

Combine eggs, milk, and 1 cup sour cream in a large bowl and whisk to combine. Fold in salmon, ¼ cup dill, 1 tablespoon lemon juice, lemon zest, and black pepper. Add bagel pieces, mix to combine, and transfer to prepared baking dish. Transfer to oven and bake for 45 to 50 minutes, or until golden and set.

Let casserole rest for 10 minutes. Garnish casserole with toppings and serve.

Mug Meals - 3-minute Omelette In A Mug and More Mug Meals

Found here https://tasty.co/recipe/microwave-3-minute-omelette-in-a-mug

Ingredients
for 1 serving

2 eggs
½ bell pepper, diced
2 slices ham, diced
¼ cup  fresh spinach
salt, to taste
pepper, to taste

Preparation
Combine all ingredients in a microwaveable mug.
Cook for 2-3 minutes, making sure the egg doesn’t bubble over. Stir halfway through the cooking process.
Enjoy!

More mug meals
https://www.sheknows.com/food-and-recipes/articles/1076271/meals-in-a-mug/

Mug Meals - Sausage and Biscuit Crumble

Found in Mug Meals by Dina Cheney

Nonstick cooking spray
1 c chopped biscuit (about 1)
1/2 c chopped browned chicken apple breakfast sausage (about 4 small links)
2 T shredded cheddar cheese
1 T milk
1 T minced fresh chives
1 large egg
4 grinds black pepper

Grease the inside of a 16 oz mug with cooking spray
Mix ingredients in a small bowl, pour into the mug, cover, and microwave until the egg is cooked through, about 2 minutes.

Smoked Salmon Breakfast Burrito

Smoked Salmon Breakfast Burrito

Found here https://www.cheatsheet.com/culture/simple-recipes-using-smoked-salmon.html/

Smoked salmon is almost like the seafood equivalent of bacon, meaning it makes a mean breakfast burrito. We particularly like these egg and smoked salmon wraps from Sunset because they’re delicious and easy. You can even up the health factor by omitting the cream cheese and using a whole-wheat tortilla.

Ingredients:

1 tablespoon vegetable oil
8 large eggs
2 tablespoons milk
½ teaspoon kosher salt
1 teaspoon pepper
2 tablespoons chopped chives
2 jalapeños, halved, seeded, and sliced
1 cup diced tomato
8 ounces smoked salmon, cut into bite-size pieces
½ cup cream cheese, softened
4 (burrito-size) flour tortillas, warmed
Salsa

Directions: Heat oil in a cast-iron skillet set over high heat. Add eggs and milk and scramble in skillet. Cook until just set, then add salt, pepper, chives, jalapeño, tomato, and salmon.

Spread 2 tablespoons cream cheese on center of each tortilla. Add egg mixture to center of each. Roll burritos, tucking in ends. Serve with salsa.

Kitchen Sink Cheese Omelette

Found here https://www.todaysparent.com/recipe/vegetarian/kitchen-sink-cheese-omelette-recipe/
PREPARATION TIME: 15 MIN 
TOTAL TIME: 30 MIN 
MAKES: 4 SERVINGS

The genius of an omelette: It works with virtually any leftover (read: forgotten, wilted) veggies hiding in the fridge.

Ingredients
8 eggs
1/2 tsp salt
2 tsp canola oil , divided
1/4 small red onion , diced (about 1/2 cup)
1/2 zucchini , finely diced (about 3/4 cup)
1/2 cup frozen corn kernels , thawed
1 cup packed baby spinach , chopped
1/4 cup canned lentils , optional, drained and rinsed
1 plum tomato , finely diced (about 3/4 cup)
1 cup finely grated cheddar

Directions
Whisk eggs with salt in a medium bowl. Season with fresh pepper.

Heat a large non-stick frying pan over medium-high. Add 1 tsp oil, then onion, zucchini and corn. Cook, stirring frequently, for 2 min. Add spinach and lentils. Cook, stirring until spinach wilts, about 1 min. Transfer mixture to a bowl. Stir in tomato.

Reduce heat to medium-low. In the same pan, add remaining 1 tsp oil, then egg mixture. Cook, without stirring, until edges are set, 1 to 2 min. Use a spatula to lift edge of omelette, pushing toward the centre and tilting pan to allow uncooked eggs to run underneath. Repeat until mixture is almost set and bottom is golden brown, 2 to 3 min. Sprinkle vegetable mixture over top, then cheese. Remove from heat and cover pan until cheese melts, about 5 min. Slide omelette onto a plate and cut into wedges to serve.

Nutrition (per serving)
CALORIES 318 PROTEIN 21 G CARBOHYDRATES 9 G FAT 23 G FIBRE 1 G SODIUM 602 MG

Eggs Florentine in a Mug

Found in Mug Meals by Dina Cheney


Nonstick cooking spray

1 c fresh spinach, washed and patted dry, coarsely chopped

1/4 c milk

1/4 tsp and a pinch of Kosher salt

1/8 t nutmeg

1/8 t crushed red pepper flakes

1 large egg

1 to 2 slices toasted country bread

1 t extra-virgin olive oil



Grease the inside of a 12 oz mug with cooking spray

Mix next 5 ingredients in a small bowl, pour into the mug, crack the egg, sprinkle with pinch of salt.

Cover, and microwave until the egg is cooked through, about 2 to 3 minutes.

Transfer toast to a plate. Carefully remove the spinach - egg mixture on top of the toast.

Discard excess liquid in bottom of the mug. Drizzle with oil.

More Egg Mugs from Hungry Girl

Found here http://www.hungry-girl.com/newsletters/raw/1256-shes-got-eggs-and-she-knows-how-to-use-them

Get ready, AM chewers. We're giving you a basic egg-scramble recipe (no pan or spatula needed!) and five SIMPLE ways to change it up.
The Easiest Egg Breakfast Ever...

The Egg Mug Classic
Entire recipe: 125 calories, 1.5g total fat (1g sat fat), 547mg sodium, 3.5g carbs, 0g fiber, 2.5g sugars, 20g protein -- PointsPlus® value 3* -- SmartPoints® value 2*

Ingredients:
3/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 wedge The Laughing Cow Light Creamy Swiss cheese

Directions:
In a large microwave-safe mug sprayed with nonstick spray, microwave egg substitute for 1 1/2 minutes. 

Mix in cheese wedge, breaking it into pieces. Microwave for 1 minute, or until set. Stir and enjoy!

MAKES 1 SERVING
And Now, Variations on a Theme...

Egg Mug Florentine
Entire recipe: 107 calories, 2g total fat (1g sat fat), 575mg sodium, 5g carbs, <0 --="" .5g="" 15g="" 2.5g="" 2="" fiber="" p="" pointsplus="" protein="" smartpoints="" sugars="" value="">
Ingredients:
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
One wedge The Laughing Cow Light Creamy Swiss cheese, cut into pieces
1/2 cup chopped fresh spinach
1 tsp. Dijonnaise
1 tsp. plain fat-free yogurt
Squirt of lemon juice

Directions:
To make your sauce, stir to combine Dijonnaise, yogurt, and lemon juice in a small dish. Set aside.

Spray a large microwave-safe mug lightly with nonstick spray. Add just the spinach and microwave for 30 seconds. Blot excess liquid from spinach. Add egg substitute and cheese and stir. Microwave for about a minute. Stir gently, and then microwave for another 30 - 45 seconds, until scramble is just set. Stir, top with sauce, and enjoy!

MAKES 1 SERVING


Egg Mug Burger-rama
Entire recipe: 175 calories, 0.5g total fat (0g sat fat), 995mg sodium, 14g carbs, 4g fiber, 6g sugars, 30g protein -- PointsPlus® value 4* -- SmartPoints® value 3*


Ingredients:
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
One slice fat-free American cheese, chopped
One Boca Original Vegan Veggie/Meatless Burger
1 tbsp. ketchup

Directions:
Microwave Boca patty for 1 minute, and then chop into pieces. Spray a large microwave-safe mug lightly with nonstick spray. Add egg substitute, chopped Boca patty, and cheese, and stir. Microwave for about a minute. Stir gently, and then microwave for another 30 - 45 seconds, until scramble is just set. Stir, top with ketchup, and enjoy!

MAKES 1 SERVING

Egg Mugs from Hungry Girl

Found http://www.hungry-girl.com/newsletters/raw/1256-shes-got-eggs-and-she-knows-how-to-use-them

  HG Heads Up! When making these recipes, don't worry if the contents of your mug expand and rise when in the microwave. This is okay! They'll go back down after you're done microwaving them!



Egg McMuggin'
Entire recipe: 174 calories, 3.25g total fat (1g sat fat), 1,081mg sodium, 9g carbs, 1g fiber, 2.5g sugars, 25g protein -- PointsPlus® value 4* -- SmartPoints® value 3*

Ingredients:
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
One wedge The Laughing Cow Light Creamy Swiss cheese, cut into pieces
1 1/2 oz. (about 3 slices) extra-lean ham, chopped
One-half slice light bread (40 - 45 calories and at least 2g fiber per slice)
1 tbsp. shredded fat-free cheddar cheese

Directions:
Toast bread and cut into cubes. Spray a large microwave-safe mug lightly with nonstick spray. Add bread cubes, egg substitute, cheese wedge pieces, and ham, and stir. Microwave for about a minute. Stir gently, and then top with shredded cheese. Microwave for another 30 - 45 seconds, until scramble is just set. Stir and enjoy!

MAKES 1 SERVING


Egg Mug Lorraine
Entire recipe: 128 calories, 4g total fat (1.5g sat fat), 730mg sodium, 3.5g carbs, 0g fiber, 2g sugars, 17.5g protein -- PointsPlus® value 3* -- SmartPoints® value 3*

Ingredients:
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
One wedge The Laughing Cow Light Creamy Swiss cheese, cut into pieces
1 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer)
1 tsp. dried minced onion
1/2 tsp. Dijonnaise

Directions:
Spray a large microwave-safe mug lightly with nonstick spray. Add all ingredients and stir. Microwave for about a minute. Stir gently, and then microwave for another 30 - 45 seconds, until scramble is just set. Stir and enjoy!

MAKES 1 SERVING


Egg Mug Mexicali
Entire recipe: 116 calories, 0.5g total fat (0g sat fat), 579mg sodium, 5.5g carbs, 1.5g fiber, 1.5g sugars, 21.5g protein -- PointsPlus® value 3* -- SmartPoints® value 2*

Ingredients:
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup frozen ground-beef-style soy crumbles (like the ones by Boca and MorningStar Farms)
2 tbsp. shredded fat-free cheddar cheese
1 tbsp. salsa

Directions:
Spray a large microwave-safe mug lightly with nonstick spray. Add egg substitute, soy crumbles, and cheese, and stir. Microwave for about a minute. Stir gently, and then microwave for another 30 - 45 seconds, until scramble is just set. Stir, top with salsa, and enjoy!

MAKES 1 SERVING

  HG Heads Up! When making these recipes, don't worry if the contents of your mug expand and rise when in the microwave. This is okay! They'll go back down after you're done microwaving them!

Oven DENVER Omelet

Oven DENVER Omelet
Found on Facebook

Ingredients:

8 large eggs
½ cup of half and half cream
1 cup of shredded cheddar cheese
1 cup of finely chopped fully cooked ham
¼ cup of finely chopped green peppers
¼ cup of finely chopped onion

Directions:

Preheat the oven to 400° and grease a 9 inch square baking dish. Mix together the eggs and cream in a large bowl and mix in the cheese, ham, green pepper and onion. Pour the mixture in the baking dish and bake for 25 minutes.

Serve with some fresh fruit....wonderful!!

Breakfast Shepherd's Pie

Breakfast Shepherd's Pie
Found on Facebook

 Ingredients:

6 cups Simply Potatoes Diced Potatoes with Onion
6 slices bacon
6 eggs
1 cup red bell pepper
1/4 cup green onion, diced
1/4 cup feta
1 cup shredded cheddar cheese
1 tablespoon salt
1 tablespoon pepper
1 tablespoon paprika
1/4 cup canned chopped jalapeno
1 tablespoon onion powder
2 (12 ounce) cans corn beef hash
2 tablespoons olive oil
1 garlic clove

Cook 6 slices of bacon until crisp, drain on paper towel. Drizzle olive oil in pan, heat up and cook small diced green onion and glove of chopped garlic. Mix 6 eggs in a bowl. Salt and pepper to taste. Crumble in feta to taste. Crumble in 6 slices bacon. Add cooked green onion and garlic to egg mixture. Mix up egg mixture and ingredients and pour into 8x8 casserole dish.

Pre-heat oven to 350 degrees and put egg mixture in for 20-25 minutes.

Chop up Red Pepper. Heat up olive oil in pan. Cook Simply Potatoes Diced Potatoes. Add chopped red pepper. Add jalapenos to taste (optional). Salt and pepper to taste. Add paprika. Add onion powder. Mix all up until potatoes are cooked.

Cook up 2 cans of beef hash in another pan. Once egg mixture is done, take out of the oven and spread the cooked hash on top of eggs. Next pour potato mixture on top of hash. Cover the top of potatoes with shredded cheddar cheese. Put back in oven for 5-10 minutes or until cheese is melted.

Greek Style Scrambled Eggs with Cherry Tomatoes and Feta - Kagianas

Found https://www.olivetomato.com/greek-style-scrambled-eggs-with-cherry-tomatoes-and-feta-kagianas/
Yield: 2

Ingredients

2 tablespoons olive oil
1 small onion chopped
1 garlic clove minced
10 ounces of cherry tomatoes sliced in half (2 cups)
1 tablespoon tomato paste mixed with 2-3 tablespoons water
2 eggs
1 tablespoon crumbled feta
1-2 teaspoons dried oregano
1 teaspoon fresh mint
Salt/pepper

Instructions

Heat the olive oil in a medium pan on medium fire, sauté onion until soft, add the minced garlic and sauté for 1 minute.
Add the tomatoes and sauté for another 2 minutes.
In a small bowl mix the tomato paste with 2-3 tablespoons water. It should be thick and creamy. Add it to the pan and simmer for 5-7 minutes until tomatoes wilt.
Beat the eggs in a small bowl and pour into pan, increase heat, mix quickly with a spoon carefully not smashing the tomatoes and heat for about 2 minutes until the eggs thicken.
Remove from pan, serve on plate. Add salt (as needed.
Sprinkle with crumbled feta, dried oregano and mint.

Spanish Omelet

There is nothing ordinary about this omelet! Potatoes, eggs, and capers make this omelet a staple in Spanish cuisine.

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4

Ingredients:
8 eggs
1 tbsp. DaVinci Extra Virgin Olive Oil
6 tbsp. butter
2 - 1 lb. potatoes, peeled and diced into ½-inch cubes
1 tbsp. Kalocsa Paprika
2 tbsp. Reese Non-Pareil Capers
1 large vine-ripened tomato, diced
1 tbsp. fresh chives, minced
1 tbsp. fresh parsley, chopped
Salt and pepper, to taste

Directions:
1. In a large bowl, beat eggs and season with salt and pepper to taste, set aside.
2. In a large skillet, add olive oil and 2 tbsp. of butter over low heat until completely melted.
3. Add potatoes and season with salt and pepper to taste. Cook for 10–15 minutes or until all sides are browned, stirring occasionally. Sprinkle in paprika and stir well. Set aside.
4. In medium bowl, mix together capers, diced tomatoes, chives, and parsley. Season with salt and pepper to taste. Set aside.
5. In a large skillet, melt 1 tbsp. of butter over medium heat. Pour in ¼ cup of beaten eggs and ¼ of cooked potatoes. Stir until the eggs begin to solidify.
6. Once omelet begins to form, spoon ¼ cup of the tomato mixture into the center of the omelet. Cover until tomatoes are warm and egg is fully cooked.
7. Fold in half and serve. Repeat for three more omelets or until ingredients have been used.