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Eggs!

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  • TreasureDiver1TreasureDiver1 Posts: 34Member Member Posts: 34Member Member
    Crack 3 fresh eggs into a cup and drink em down, Rocky style!
  • dechowjdechowj Posts: 107Member Member Posts: 107Member Member
    My favorite way to have eggs are scrambled eggs with salsa, hard boiled eggs with everything bagel seasoning, or a poached egg over toast.

    Not so much low cal, but I make this breakfast bake when I have a lot of people staying at my house and it is very yummy. you cube up a half loaf of Italian bread, toss in a baking dish with cut up breakfast sausage a diced onion and a diced green pepper, mix together 12 eggs 1 cup milk and 1/2 cup shredded cheddar cheese, pour mixture over the whole baking dish, bake for 45 mins and top with more cheese, bake 15 more mins and serve.
  • LyndaBSSLyndaBSS Posts: 5,785Member, Premium Member Posts: 5,785Member, Premium Member
    This morning was eggs over easy with guacamole on toasted multigrain bread with a side of blueberries and raspberries. SO yummy! 😍
  • floofyschmooferfloofyschmoofer Posts: 209Member Member Posts: 209Member Member
    SHEET PAN EGGS!

    Exactly what it sounds like-- a sheet pan, crack eggs all over, salt and pepper and whatever you wanna season it with. Oven at 425 for 7-15 minutes depending on how well you like them. If you're meal prepping, you can undercook them a little so when you re-heat them they don't get rubbery or the yolks don't get dry.
  • TheRoadDogTheRoadDog Posts: 11,863Member Member Posts: 11,863Member Member
    Tried something new. I had some leftovers that I wanted to scramble in some eggs. I opened the cupboard to grab some red pepper flakes and saw a tube of Wasabi. Thought "What the heck?" I added about 1/2 a teaspoon of the ready made Wasabi paste. Who would've thought? Added a great taste. I put it in my scrambled eggs every time now.
  • just_Tomekjust_Tomek Posts: 7,012Member Member Posts: 7,012Member Member
    just_Tomek wrote: »
    SHEET PAN EGGS!

    Exactly what it sounds like-- a sheet pan, crack eggs all over, salt and pepper and whatever you wanna season it with. Oven at 425 for 7-15 minutes depending on how well you like them. If you're meal prepping, you can undercook them a little so when you re-heat them they don't get rubbery or the yolks don't get dry.

    A question of why comes to mind.

    Why does anyone ever cook anything ahead of time? Because time is fleeting and I'm not a morning person.

    Why place eggs in a sheet pan?
  • lporter229lporter229 Posts: 4,836Member Member Posts: 4,836Member Member
    Sweet potato hash and eggs. Dice a sweet potato and boil. Saute with whatever veggies you like ( I usually use some combo of zucchini, mushrooms, sweet and hot peppers, onion, and spinach). Season how you like. I like smoked paprika, salt and pepper. Top with two fried eggs.

    I also love to make Shakshuka and clean-out-the-fridge omelets or frittatas when I am in a pinch.
  • rbk2620rbk2620 Posts: 6Member Member Posts: 6Member Member
    My favorite egg dish: Philly cheese Egg 'fritatta':
    saute onions, peppers, mushrooms. Add in some precooked lean steak bits. Scramble egg with a bit of garlic, parsley, chive, and pour over the vegies and lean meat. A sprinkle of low cal parm/mozarella blend.
    So yummy and less calories than so many breakfast foods. Swap in/out other veggies and herbs. ♡♡
  • katiesmom_99katiesmom_99 Posts: 87Member Member Posts: 87Member Member
    I'm a sucker for pre-prepared ingredients, so my favorite is a super easy stovetop fritatta. In a non-stick skillet, sautee 1/4 cup frozen diced onion and 1/2 tsp minced garlic (packed in oil). Throw in halved cherry tomatoes, mushrooms, last night's leftover asparagus, etc. Add 2-3 cups raw baby spinach and a pinch of salt. Cook just until spinach is wilted and a bright, deep green. Beat 2 eggs with Italian seasoning (or fresh chopped basil, oregano) and pour over spinach/veggie mix. When the edges start to firm, reduce heat to medium-low and cover. Cook until top of eggs are set. Remove from heat, add some shredded sharp cheddar, recover, let sit until cheese is melted.

    I like to eat half, paired with half a whole wheat English muffin topped with whipped fat free Greek yogurt/cream cheese spread, and whatever fruit is handy - banana, strawberries, cantaloupe, or watermelon. The other half is either a quick dinner reheat or breakfast to go the next morning.
  • bosque1234bosque1234 Posts: 42Member Member Posts: 42Member Member
    Simple, I use 3 egg whites and one yolk. (for flavor). I do scrambled, folded for omelette, etc with a Penzey's spice called Sunny Paris, (the best!), pepper, maybe a teeny bit of parmesan cheese, and then add tomatoes, spinach, cheese or any other veggie sides. Or not and just eggs. But they have to have Sunny Paris in them with wonderful flavor.
  • kenzmckenzkenzmckenz Posts: 4Member, Premium Member Posts: 4Member, Premium Member
    just_Tomek wrote: »
    Shakshuka.
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    Thank you for the suggestion! Tried it this morning for breakfast! Life changing!!!!

    Thanks!!
  • Annie_01Annie_01 Posts: 3,115Member Member Posts: 3,115Member Member
    Tuna Deviled Eggs

    Tuna-Deviled-Eggs-1-2.jpg

    https://www.skinnytaste.com/tuna-deviled-eggs/

    I fix these a lot for breakfast and/or lunch or even just a snack. I add a side of roasted veggies for a complete meal.

    Nutrition...

    Serving: 4egg halves,
    Calories: 264kcal,
    Carbohydrates: 3g,
    Protein: 26.5g,
    Fat: 16g,
  • tlf318tlf318 Posts: 7Member Member Posts: 7Member Member
    Scrambled Eggs 1 teaspoon per egg using Sour cream whisk really well til no sour cream visible.Then I add to hot skillet on high heat sprayed with butter spray & stir in Dried Chives,salt,pepper,Garlic powder,& 1-2 teaspoons butter.Their light & fluffy & so flavorful sometimes I don't even need the ketchup.
  • tlf318tlf318 Posts: 7Member Member Posts: 7Member Member
    Egg salad sandwhich:1-2 hard boiled eggs shell removed & diced up,I add some lite mayo 35 calories per tablespoon,a diced small white onion & some celery,salt & pepper,a few dashes hot sauce or& even Emerils seasoning original really flavorful & good.Serve on crackers or 2 slices lightly toasted Aunt Millies 35 calories per slice bread so total calories 70 for the bread & I figure half of that mixture each egg is 70 calories the onion & celery probably an extra 10 then the mayo give or take 35 calories so I figure for 1 sandwhich 170 calories tats half of the egg salad.
  • tlf318tlf318 Posts: 7Member Member Posts: 7Member Member
    French toast:3 slices Aunt millies bread thats 105 calories total,take 2 eggs that's 140 total mix with 2 teaspoon fat free sour cream with a little water & sprinkle in some cinnamon depending on sour cream about 20 calories.I take each slice dredge both sides add to a really hot skillet sprayed with butter spray no calories cook both sides til golden,when I flip them a couple times spray then with butter spray to give them a buttery taste.Then I serve with a sprinkling powdered sugar lightly & serve with sugar free maple syrup.So total calories 300 give or take.Really good.I've even added water enhancer Orange Vanilla mixed it with the Sugar free maple syrup a squirt really good.
  • acpgeeacpgee Posts: 4,011Member Member Posts: 4,011Member Member
    I made veggie fritters with grated courgette, frozen peas, mint, crumbled feta for the first time tonight. You can use any flour (chickpea, coconut, nut, wheat) with eggs to bind the veg together. In a good non stick pan I didn't need to add oil. It struck me as an excellent way to get kids to eat veggies.
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  • arahas01arahas01 Posts: 9Member Member Posts: 9Member Member
    Hard boiled eggs FTW! 😁
  • just_Tomekjust_Tomek Posts: 7,012Member Member Posts: 7,012Member Member
    acpgee wrote: »
    I made veggie fritters with grated courgette, frozen peas, mint, crumbled feta for the first time tonight. You can use any flour (chickpea, coconut, nut, wheat) with eggs to bind the veg together. In a good non stick pan I didn't need to add oil. It struck me as an excellent way to get kids to eat veggies.

    If you ensure to salt all the shredded veggies and drain them in colander and then squeeze most of the water out, you can almost skip the flour.
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