What Can You Do With Eggs?
Eggs are a huge staple when it comes to my breakfast. I have them pretty much every day! But, the same old thing can get old. So I am always changing things up, making them different and thought I would share some of my favorite “egg” dishes!
First, my Turkey Sausage and Yam Hash Browns is always a good one for after a workout. Here is one I made up and had for lunch, but if would be just as yummy as breakfast. Another favorite is my Spinach Feta Omelet. I use this one the most! Here is a yummy, quick, egg recipe for on the go.
Another one of my favorites that I found in the Body Transformation Cookbook is called Sweet Maple Scramble. You use 1 c egg beaters, 1/2 c brown rice(pre-cooked), 2 tbsp walnuts, butter buds, maple extract or sugar free syrup and stevia (if desired). Mix all together and pour into pan, cook up like scrambled eggs. This is a perfect after workout meal.
Eggs are so versatile! You add just about anything to them and they will still taste good! Even plain ol’ eggs, with some turkey bacon and eziekel toast is a perfect meal. One thing to watch is the added fats of the yolks. I have 4 eggs every morning-2 egg whites and 2 whole eggs.
Got any favorite egg recipes that you would like to share? Send me an email and I’ll share it or leave a comment!
Angie Schumacher is a Certified Fitness Professional who trains clients in her home and is a Women's Boot Camp Instructor in Colorado. She is the author of The Fat Blasting Boot Camp Program and has offered a one stop website to help you with all of your health and fitness needs. Please visit www.BuildingABetterU.com to find exactly what you are looking for!
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Here’s one of my favorites:
Buffalo-Ricotta Egg and Cheese Sandwich
Ingredients:
2 pieces of whole wheat bread
1-2 tbsp of buffalo sauce
1 tbsp of ricotta
1/8 cup of shredded cheese (or 1 slice of cheese)
1 egg (fried or “over hard”)
Directions:
1. Cook egg until yolk is firm. (I made mine over-hard, but fried would work too)
2. Spread buffalo sauce on both pieces of bread (as much or as little as desired)
3. Spread ricotta evenly on one piece of bread; spread shredded cheese evenly on the other piece of bread
4. Toast both pieces of bread until cheese is melted
5. Once toasted, add egg between both slices of bread
6. Enjoy!
Photos at: http://www.carrotsncake.com/2008/06/breac-sandwich.html
Tinas last blog post..Cream Cheese-Ricotta Waffles with Strawberries
[...] One of my all time favorites is eggs. I have eggs almost every morning. Usually its 2 whole eggs, 2 egg whites, some veggies ( I use things such as spinach, red peppers, green peppers, broccoli, zucchini, squash, or black beans), and either cheddar cheese or feta cheese. You can also make fritattas,hard boiled eggs, or add a tortilla to the mix!! Here are some other great ideas for eggs! [...]
Eggstatic Vege Dish is something I made up for a filling breakfast/brunch/lunch meal. Hearty, healthy, low cal, but not too filling . . .
In a non-stick small saute pan – with about a TBLSP of margarine – saute:
1 green onion, chopped
1/8 cup leek, chopped (or 3 slices)
1/4 cup zucchini, quartered
saute until transparent and lightly browned
1/4 cup mushrooms, quartered
cover and saute on low for 5 mins.
add two eggs any way you like them – you can scramble them and stir them in the mix – or – do my favorite: crack two eggs on top of the mix – cover – raise heat to medium or medium low – when whites are almost done – flip over to insure that all the egg is cooked.
You can do this with any combination of vegetables that you like – it is similar to a skillet or frittata. Always be sure to use the green onion and leek mixture for the best aroma and taste for this unique dish. It’s especially good eaten out of the small saute’ pan – hot, flavorful, and saves a dish!