Cooking Challenge: Eggs

Spanakopita Style Quiche

1 300gr pkge frozen spinach, thawed or 4 cups chopped fresh spinach
2 cups fat free cottage cheese
2 gr onions, chopped
1/4 cup chopped red onion & red peppers (saute in balsamic vinegar)
1/2 - 3/4 cup lite feta
2 tblsp parmesan
1tblsp garlic powder
1 tblsp dill
sea salt & pepper to taste
1 carton break free egg whites
Combine all ingredients into a 9 x 13 pan bake @ 350 celsius for 45 - 50 min, until set. Can be frozen easily:) Is protein and veggie packed, serves 6 and is only about 150 calories per serving, fat is under 3 grams and is low carb. Can eat with whole grain toast for a complete protein/carb meal:)

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When I had 30+ laying hens I had to use alot of eggs daily. I like this recipe because its easy and all ingredients are usually in my kitchen. I've altered the original recipe (Better Homes & Garden 1984) for ease and taste. **non stick skillet is best**

CREAMY CHEESY POACHED EGGS

1 cup skim milk
3/4 cup (6 oz) American cheese (sliced or shredded)
1 Tbsp butter
1 Tbsp flour
4 Extra Large eggs (or real egg whites)
Salt & Pepper to taste

Melt butter in skillet. In a jar, mix flour with milk and pour into 8 inch skillet with cheese. Stir until the cheese is melted. Cook 2 minutes or until mix is thick and bubbly. Crack an egg (or just egg white) into a bowl and gently slide into mixture. Repeat with remaining eggs around the skillet. DO NOT STIR! Cover and cook 3 to 5 minutes until desired doneness of eggs. Salt and pepper to taste. Eat "as is" in a bowl or serve over toast / English muffin. Serves 4

Calories with whole egg 269 Carbs 7 Fat 20 Protein 18 Sodium 827 Sugar 2
Calories with egg whites 209 Carbs 7 Fat 14 Protein 15 Sodium 812 Sugar 2

This is creamy cheesy goodness!!

I'd like to get in on some of this...I'm gonna watch a round or two and see how it goes! Great idea.

I make these Breakfast Muffins nearly every Sunday evening, for an "on the go" breakfast during the week - I warm up one or two and eat 'em on the drive to work! You could also warm up a whole wheat tortilla with some cheese and one of these muffins for an egg burrito.

You can pretty much make the "filling" however you want - this is how I do it....

To make 12 "muffins", this is what I saute' together in a large frying pan sprayed with no-stick spray:

1 medium Chopped onion - I use purple onion
1 large Red Bell Pepper
1/4 - 1/2 cup cooked broccoli
1/4 - 1/2 cup cooked spinach
Morningstar Farms Original Sausage Patties - 4 patties

I make sure everything is chopped up before I throw it in the pan.

As that's all cooking together I beat together the following:

4 whole eggs
1 1/2 cups "All Whites" - carton egg whites, this is equivelant to 8 whole eggs
10-12 tablespoons (approximated) skim milk.
(I'm watching my egg yolk consumption, but if it's not an issue for you then you could certainly just use 12 whole eggs instead).

Spray a muffin tin with non-stick cooking spray. Put equal spoonfulls of the "filling" mixture from the frying pan into each section of the prepared muffin tin. Sprinkle with a very small amount of shredded cheese - I prefer Parmesan. Using a ladle, pour egg mixture over the filling/cheese.

I bake at 375 degrees for 12-18 minutes until eggs are cooked through & tops a bit brown, they rise a little like mini souffle's but fall a bit after they come out of the oven. If needed I put the broiler on for the last 1-2 minutes to give 'em a nice browned top.

Once cooled these lift out easily with a small spatula. Because I only used 4 whole eggs for 12 "muffins", there's only 1/3 of an egg yolk in each one, but plenty of egg whites for the protein. This is a great alternative if you are keeping your egg yolk consumption down or watching cholesterol.

I put the recipe into my MFP database - they came out to 98 calories per muffin!

:drinker: :drinker: :drinker:

Ice

Iceskatefan ~ MMMMMM.... these sound easy and yummy! I will make these tomorrow!

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Oh darn, I was going to submit my egg "muffin" recipie.

Well here it is anyway...
Egg "muffins"

2 eggs
4 egg whites
Dash of water or skim milk
4 light sausage links-cut into small pieces(like Banquet or Jones)
1/4 c diced onion
1/4 c diced pepper
1 laughing cow light creamy swiss cheese wedge (cut into pieces)
salt/pepper to taste
cooking spray to coat pan

Serves 5 (2 muffins each)

Scramble eggs in bowl with milk/water, add other indregients and stir. Pour egg mixture into prepared muffin tins (about 1/4 c. each).
Bake @ 375 degrees about 15 or until firm and slightly browned.
105 cal
3g carbs
7g fat
6g protein
0 fiber
262 mg sodium

Thought I would do something different, especially because I don't like the generic quiche type of stuff


Lemon & Herb Soup

...

3 pints of chicken stock
125g orzo pasta (the type you have in a minestrone)
3 eggs
juice of 1 large lemon
sprinkle of chives & chervil
S+P

....

Bring the stock to the boil and add the pasta, cooking according to the time on the packet.

Beat the eggs in a bowl until frothy, then add the lemon and a dash of water.

Slowly stir 2 ladles of the stock & then return it all to the pan.

Warm through over a low heat, making sure not to boil, as this will make the eggs curdle. Do this for about 3 minutes.

Serve with the herbs sprinkled on top.

.....

Serves 6.
120 cals, 4g fat, 15g carbs.

.....

THIS TASTES AMAZING! This is by far the best recipe I have put up in these challenges. It tastes so fresh and zingy, and is amazing when you are feeling a bit under the weather, as it has a lot of good vitamins in

Hello *room echos* There must be others that have great egg recipes!?! Come on people, I know you're eating eggs to increase your protein (not vegan and those with allergies) so submit your egg recipe here! Omelets, quiches, egg salads ... All are welcome!!

Charoo ~ Those sound divine!! :happy:

Hi-Pro Egg Salad Cal Carbs Fat Protein

9 Hard Boiled Organic Fesh from the farm Eggs. 630 0 45 54
Okios Organic Greek Yougurt 53 oz pkg 80 6 0 15
Raw Purple Onion Chopped 1 Cup 60 14 0 2
1 cup chopped Fresh Baby Spinach 2 3 0 1

Makes four servings

Individual Serving 193 5 11 18



I also use the same recipe and exchange the eggs for tuna.

You can eat it on bread or toast, I eat it straight, no bread.

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