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3 Egg Recipes Your Family Will Enjoy

By KERI GLASSMAN

Eggs are one of my favorite go-to foods. They are a quick, easy breakfast, snack, or even dinner for the family after a busy day. I love to pair eggs and veggies together to maximize their health benefits. Today I'm sharing some of my favorite (and easy) ways I make eggs for my family.

Hard Boiled Eggs 101
In your repertoire of cooking skills, you must know how to perfectly cook and peel a hard boiled egg so that they are always on hand for a snack, salad topper, or deviled egg appetizer. Keep a bunch of them in your fridge in an airtight container.

Both Passover and Easter use eggs as a symbol of spring, rebirth and new beginnings. Coloring hard boiled eggs is a fun activity to do with your kids. Plus they can take the colored eggs to school as healthy snacks.

Prep Time: 12 minutes (large egg)
Serves: 
1 egg per serving

Ingredients:
Eggs (cook up as many as you like!)

Directions:
1. Place eggs gently in saucepan so that they are not overlapping, and cover them with 1 inch of water.
2. Place eggs over high heat and cook until the water comes to a full boil.
3. When the water boils, turn off the stove and leave the eggs in the saucepan for 10 minutes.
4. Take the eggs out of the water carefully and cool completely. If you are going to peel them right away, place in an ice bath to shock them. Tap the top and base of the egg, and remove shell from both ends before rolling the egg on the counter top to peel away the rest of the shell.

Lean Green Omelet
This is the most delicious, aromatic, and satisfyingly healthful breakfast I make. The avocado is a powerhouse replacement for the usual cheese – which you won't miss one bit!

Prep Time:
- 15 minutes (extra large egg)
- 12 minutes (large egg)
- 9 minutes (medium egg)

Serves: 1

Ingredients:
3 whole eggs (or 1 whole egg and 2 eggs whites for a lower calorie version)
1/2 cup spinach, chopped
1/2 cup broccoli, chopped
1/2 teaspoon minced ginger
1/4 avocado, thinly sliced
1/2 cup mixed raspberries, blackberries, & blueberries

Directions:
1. Place a small nonstick skillet over medium-low heat and coat with a spritz of oil.
1. Crack eggs in a small bowl and stir with a fork to combine.
3. For 3 minutes, sauté broccoli, spinach and ginger while stirring occasionally. Remove from heat.
4. Pour eggs into a separate skillet spritzed with oil on medium-low heat.
4. After 5 minutes, or once the edges begin to bubble, place veggies and avocado slices over one-half of the eggs.
6. Fold into an omelet.
7. Serve with berries, and enjoy!

Veggie and Cheddar Mini Quiches
You will love these beautiful snacks that pair perfectly with a salad or soup. Make a big batch, so that you can enjoy them for a few days. Delish!

Prep Time: 
60 minutes
Serves: 
1

Ingredients:
1 tablespoon plus 2 teaspoons wheat germ
1 tablespoon ground flaxseed
3 eggs (or 1 whole egg and 2 eggs whites for a lower calorie version)
2 tablespoons low-fat milk
1⁄2 cup low-fat cottage cheese
1⁄8 teaspoon garlic powder
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon finely chopped fresh tarragon
1⁄4 cup shredded Cheddar cheese
1 cup chopped cooked broccoli
1⁄2 cup chopped mushrooms
Parmesan cheese (optional)

Directions:
1. Preheat the oven to 350°F. Coat a 6-cup nonstick muffin pan with canola oil cooking spray.
2. Combine the wheat germ and flaxseed in a small bowl. Add 1 heaping teaspoon of the mixture to each muffin cup, spreading to coat the bottoms evenly.
3. Whisk the eggs, egg whites, milk, and cottage cheese in a bowl.
4. Add the garlic powder, black pepper, tarragon, and Cheddar cheese and whisk until combined.
5. Stir in the broccoli and mushrooms, and divide the mixture among the muffin cups, using 1⁄4-cup measures.
6. Bake 30 to 35 minutes on the middle rack in the oven, or until the mini quiches are lightly browned on top and a knife inserted in the center comes out clean.
7. Let them cool in the pan on a rack 5 to 10 minutes; use a knife to loosen the edges from the pan and remove the mini quiches.
8. Serve sprinkled with the Parmesan cheese, if desired.

These are some of my favorite, healthy, and nutrient-packed ways to enjoy eggs. Here's to egg-celent eating!

-Keri

Keri is a contributing editor and advisory board member for Women's Health Magazine, and is the Nutrition and Health contributor for NBC's New York Live. She is regularly featured on national television programs including NBC's The Today Show, ABC's Good Morning America, Access Hollywood Live, The View, The Talk, The Chew, Dr. Oz, The Doctors, The Rachael Ray Show, The Steve Harvey Show, MSNBC, The Fox News Channel, and CNN. Keri hosts an original series called "A Little Bit Better" which is featured on Youtube's LIVESTRONG Woman channel.

Keri resides in New York City with her children, Rex and Maizy. Whether she is training for a marathon, going to the farmers' market, or drinking her nightly cup of herbal tea, Keri lives and breathes a Nutritious Life while inspiring others to do the same.

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