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4 Delicious Egg Recipes

Two months. More than 180 eggs. And many (many) egg recipes.

That's the quick summary from a culinary perspective about the Eggsperiment. By now you probably know that I've been eating 3 eggs per day, every day, to see if the delicious yolk would have any negative health consequences. The results are looking good, (final numbers coming soon) and I've experienced many unexpected benefits.

But the best part of the process might have been all the new ways I learned to prepare eggs. I’ve always enjoyed cooking, and this project forced me to become a little more creative than my typical simple scrambled eggs. And since I'd recommend that you eat eggs as part of a healthy diet (assuming you're not allergic to them, of course), here are some of my favorite new recipes that you can try for yourself--not including the infamous "Born Scramble."

(Note: as pans are coated with coconut oil)

Smoked Salmon Scramble (simple and fast)

  • 3 eggs
  • 4 oz smoked salmon, sliced
  • Black pepper
  • Capers (small handful)
  • Onions, diced (as desired)

In a skillet cook the eggs, smoked salmon and onions until the eggs are set. (everyone prefers their eggs differently) Sprinkle on black pepper, continue to cook for another minute, and then plate your eggs. Grab a small handful of capers and top appropriately.

The Veggie Omelet (more prep, but still quick to cook)

  • 3 eggs
  • 1 small red pepper (diced)
  • 1 small green pepper (diced)
  • 3 mushrooms (chopped)
  • 1 cup spinach
  • 2 plum tomatoes (chopped)
  • ¼ cup basil (chopped)
  • Cayenne pepper (as desired)

Place a skillet over high heat and add the peppers, mushrooms, spinach, tomatoes. Cook until the vegetables are tender (about 5 to 10 minutes) and then add the cayenne pepper.

In a separate skillet, pour your eggs onto a hot skillet until the eggs are cooked and set underneath. Add ½ of your veggies over the omelet, and then fold in half. Cook, flip, and cook the other side until you have your desired consistency. Plate the omelet, and then top it with the remaining veggies and chopped basil.

Ultimate Egg Burrito (A little more time, but still done in about 15 minutes or less)

For breakfast, lunch, or dinner this will satisfy your appetite

  • 3 eggs
  • 1 chicken sausage
  • 2 red peppers
  • ¼ onion
  • 1 jalapeno
  • ½ cup cilantro (chopped)
  • Black pepper
  • Cajun seasoning
  • 1 garlic clove (chopped)
  • 1 large flour tortilla
  • ¼ cup salsa
  • ¼ sliced avocado

Cook the chicken sausage, red peppers, onion, and jalapeno in a skillet for 5 to 10 minutes. Then, add the egg mixture and scramble until you achieve your desired consistency. Set the stove on low heat to keep the meal warm.

In a separate skillet, set to medium heat rub a little olive oil on the pan. Place the tortilla on the skillet, and cook for about a minute on each side. Plate the tortilla and then add the scramble mixture. Then, add the cilantro, garlic clove, and avocado. Top with the black pepper, Cajun seasoning and salsa. Finish by folding the bottom of the tortilla up, bring the sides to the center, and fold the top down. Add salsa to the top if desired. (preferably only if you’ll eat with a fork)

Sweet Potato Frittata (Will take about 45 minutes, but worth it. Serves many, depending on appetite)

  • 3 small sweet potatoes, sliced
  • 2 cups spinach
  • 1 sweet onion
  • 1 sweet pepper
  • 1 garlic clove
  • 6 eggs
  • 1/3 cup almond milk

Cook the sweet potatoes in an oven at 450 degrees for about 30 minutes. Place the potatoes in a skillet on medium heat and mix in the spinach, onion, pepper, and garlic clove. Cook until the spinach is wilted. Then, add in the egg mixture and milk. Set the heat to low, cover, and let it sit for about 5 to 7 minutes. Place the entire meal back into the oven for 3 to 4 minutes until the frittata is golden brown.

-Adam Bornstein

Have a question for me or want more health and fitness information? Follow me on Twitter (@BornFitness), Google+, or Facebook.

>> Read more of Adam Bornstein’s articles here! <<

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