When it comes to quick and easy dinner options, eggs are often a go-to choice. They’re an excellent source of protein, versatile, and can be prepared in countless ways. But why settle for the same old scrambled eggs or fried eggs when you can elevate your meal game with creative and healthy egg recipes? From omelettes to stir-fries, baked eggs to soups, we’ve got 18 delicious and nutritious egg dishes that are perfect for a weeknight dinner. In this article, we’ll take a closer look at each recipe, highlighting the ingredients, cooking methods, and nutritional benefits of these tasty treats.
Spinach and Feta Stuffed Omelette
A classic breakfast or brunch option gets a flavorful boost with the addition of spinach and feta cheese.
Ingredients:
– 2 large eggs
– 1/4 cup chopped fresh spinach leaves
– 1 tablespoon butter
– 1/4 cup crumbled feta cheese
– Salt and pepper to taste
Instructions:
1. In a small bowl, beat the eggs with a fork until well mixed.
2. Heat the butter in a medium non-stick skillet over medium heat.
3. Pour in the eggs and let cook for 2-3 minutes or until the edges start to set.
4. Sprinkle the chopped spinach and crumbled feta cheese evenly over half of the omelette.
5. Use a spatula to gently fold the other half of the omelette over the filling.
6. Cook for an additional 30 seconds to 1 minute, until the cheese is melted and the eggs are fully set.
Cooking Time: 4-5 minutes
Avocado and Egg Salad Wrap
A refreshing twist on traditional egg salad, this recipe combines the richness of avocado with the simplicity of a wrap. Perfect for a quick lunch or dinner!
Ingredients:
– 2 ripe avocados, diced
– 4 hard-boiled eggs, chopped
– 1/4 cup plain Greek yogurt
– 1 tablespoon lemon juice
– 1/2 teaspoon Dijon mustard
– Salt and pepper to taste
– 1 large flour tortilla
– Optional: mixed greens, cherry tomatoes, and/or red onion for added flavor
Instructions:
1. In a medium bowl, combine avocado, eggs, yogurt, lemon juice, and mustard. Mix until smooth.
2. Season with salt and pepper to taste.
3. Lay the tortilla flat and spread the salad mixture evenly across the center of the wrap.
4. Add any desired toppings (e.g., mixed greens, cherry tomatoes).
5. Roll up the wrap tightly and serve.
Cooking Time: 10 minutes
Scrambled Eggs with Mushrooms and Spinach
Start your day off right with this flavorful and nutritious breakfast recipe that combines the richness of scrambled eggs, earthy mushrooms, and nutrient-packed spinach. Perfect for a quick and easy morning meal.
Ingredients:
– 4 large eggs
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups fresh spinach leaves
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Crack the eggs into a bowl and whisk until smooth. Set aside.
2. In a large skillet, melt the butter over medium heat. Add the mushrooms and cook until they release their moisture and start to brown (about 3-4 minutes).
3. Add the spinach leaves to the skillet and cook until wilted (about 1 minute).
4. Pour in the whisked eggs and stir gently to combine with the mushroom and spinach mixture.
5. Cook for an additional 2-3 minutes, stirring occasionally, until the eggs are set to your desired doneness.
Cooking Time: 10-12 minutes
Egg and Veggie Stir-Fry
This quick and easy stir-fry recipe combines scrambled eggs with a colorful medley of vegetables, making it a perfect breakfast or brunch option. Whip up this dish in under 15 minutes for a nutritious start to your day.
Ingredients:
– 2 large eggs
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 bell pepper (any color), sliced
– 1 cup broccoli florets
– Salt and pepper to taste
– Optional: soy sauce or oyster sauce for added flavor
Instructions:
1. Crack the eggs into a bowl and whisk until smooth.
2. Heat the oil in a large skillet or wok over medium-high heat.
3. Add the onion, garlic, bell pepper, and broccoli. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
4. Pour in the eggs and stir constantly until they’re scrambled to your liking (about 2-3 minutes).
5. Season with salt, pepper, and any desired additional flavorings.
6. Serve hot over rice or noodles, if desired.
Cooking Time: 12-15 minutes
Baked Eggs in Tomato Sauce
Elevate your breakfast game with this simple yet flavorful recipe that combines creamy eggs with rich tomato sauce.
Ingredients:
– 4 large eggs
– 1 can of crushed tomatoes (14.5 oz)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, whisk together the eggs and a pinch of salt.
3. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
4. Add the minced garlic and cook for an additional minute, until fragrant.
5. Pour in the crushed tomatoes, stirring to combine with the onion mixture. Bring the sauce to a simmer and let cook for 5-7 minutes, or until slightly thickened.
6. Grease a 9×13-inch baking dish with butter or cooking spray. Pour the tomato sauce into the dish.
7. Create 4 small wells in the sauce and crack an egg into each well.
8. Bake the eggs for 12-15 minutes, or until the whites are set and the yolks are cooked to your desired doneness.
9. Remove from the oven and garnish with fresh parsley or basil leaves, if desired.
Cooking Time: 20-22 minutes
Quinoa and Egg Bowl with Roasted Vegetables
A nutritious breakfast or brunch option that combines the creamy texture of eggs with the nutty flavor of quinoa, all wrapped up with a colorful medley of roasted vegetables.
Ingredients:
– 1 cup cooked quinoa
– 2 eggs
– 1 tablespoon olive oil
– 1 red bell pepper, seeded and sliced
– 1 small zucchini, sliced
– 1 small yellow squash, sliced
– Salt and pepper to taste
– Optional: feta cheese, chopped fresh herbs (such as parsley or cilantro)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss bell pepper, zucchini, and squash with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. Crack eggs into a bowl and whisk lightly. Season with salt and pepper.
4. In a separate pan, cook eggs over medium heat until scrambled.
5. Divide quinoa between two bowls. Top with roasted vegetables, scrambled eggs, and optional feta cheese and herbs.
Cooking Time: 35-40 minutes
Egg White and Veggie Scramble
This egg white scramble is a great way to start your day with a boost of protein and nutrients. With the addition of colorful veggies, you’ll be powering up for whatever comes next!
Ingredients:
– 4 large egg whites
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 2 mushrooms, sliced
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. In a medium bowl, whisk together the egg whites until frothy.
2. Heat a non-stick skillet over medium-high heat. Spray with cooking spray or add a small amount of oil.
3. Add the diced onion, minced garlic, and bell pepper to the skillet. Cook for 3-4 minutes, until the veggies are tender.
4. Pour in the whisked egg whites. Stir gently to distribute the veggie mixture evenly.
5. Cook for an additional 2-3 minutes, until the eggs are almost set.
6. Add the sliced mushrooms and cook for another minute, until they’re tender.
7. Season with salt and pepper to taste. Serve hot!
Cooking Time: 10-12 minutes
Shakshuka with Whole Grain Toast
Shakshuka, a North African staple, is a flavorful and savory breakfast or brunch option that combines eggs with vegetables and spices. This recipe adds whole grain toast for a satisfying meal.
Ingredients:
– 2 large eggs
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can of crushed tomatoes (14 oz)
– 1 tsp smoked paprika
– Salt and pepper to taste
– 4 slices of whole grain bread
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large cast-iron skillet or omelette pan, sauté the onion, garlic, and red bell pepper over medium heat until tender.
3. Add crushed tomatoes, smoked paprika, salt, and pepper. Stir well.
4. Create 2 wells in the tomato mixture for the eggs. Crack an egg into each well.
5. Transfer the skillet to the oven and bake for 15-20 minutes or until eggs are set.
6. Toast whole grain bread and serve with shakshuka.
Cooking Time: 25 minutes
Egg and Black Bean Tacos
Add a twist to traditional tacos with this flavorful combination of scrambled eggs and black beans, wrapped in a crispy tortilla. Perfect for breakfast or brunch!
Ingredients:
– 6 eggs
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 6 corn tortillas
– Optional toppings: shredded cheese, diced tomatoes, avocado, sour cream, cilantro
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Crack in the eggs and scramble until cooked through, breaking up with a spatula as needed.
4. Add the black beans, cumin, salt, and pepper to the skillet. Stir to combine.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning egg and bean mixture onto a warmed tortilla.
Cooking Time: 10-12 minutes
Broccoli and Cheddar Egg Muffins
Start your day with a nutritious and delicious breakfast that’s easy to prepare and packed with flavor. These Broccoli and Cheddar Egg Muffins are the perfect combination of protein, veggies, and cheesy goodness.
Ingredients:
– 6 eggs
– 1 cup broccoli florets
– 1/2 cup shredded cheddar cheese
– 1/4 cup milk
– 1 tablespoon butter
– Salt and pepper to taste
– 6 muffin tin cups
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, milk, salt, and pepper.
3. Add broccoli florets and shredded cheddar cheese to the egg mixture; stir until well combined.
4. Grease each muffin tin cup with butter.
5. Pour the egg mixture into the prepared muffin cups.
6. Bake for 15-20 minutes or until the eggs are set and the cheese is melted.
7. Serve warm, garnished with chopped chives or scallions if desired.
Cooking Time: 15-20 minutes
Poached Eggs over Sweet Potato Hash
A twist on traditional eggs Benedict, this sweet and savory dish is perfect for a weekend brunch or breakfast.
Ingredients:
• 2 large sweet potatoes
• 1/4 cup olive oil
• Salt and pepper to taste
• 4 eggs
• 1 tablespoon butter
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel and dice sweet potatoes into 1-inch cubes.
3. Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and lightly caramelized.
4. Bring a large pot of water to a simmer. Crack in the eggs and poach for 3-5 minutes or until whites are set and yolks still slightly runny.
5. Melt butter in a non-stick skillet over medium heat. Add roasted sweet potatoes and stir to combine.
6. To assemble, place a spoonful of sweet potato hash on a plate, then top with a poached egg.
Cooking Time: 25-30 minutes
Egg Fried Cauliflower Rice
A creative twist on traditional cauliflower rice, this recipe combines the comfort of eggs with the nutty flavor of roasted cauliflower.
Ingredients:
• 1 head of cauliflower
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 large eggs
• Salt and pepper to taste
• Optional: soy sauce, sesame oil, or chili flakes for added flavor
Instructions:
1. Preheat oven to 425°F (220°C). Rinse the cauliflower and remove the leaves and stem. Cut into florets and pulse in a food processor until it resembles rice.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Pour in the cauliflower “rice” and stir to combine with the onion mixture. Cook for 5 minutes or until the cauliflower is tender.
5. Push the cauliflower mixture to one side of the skillet. Crack in the eggs and scramble them until cooked through, breaking into small pieces as you go.
6. Combine the eggs with the cauliflower mixture. Season with salt and pepper to taste. If desired, add soy sauce, sesame oil, or chili flakes for added flavor.
Cooking Time: 20-25 minutes
Greek Yogurt and Herb Scrambled Eggs
Start your day with a delicious twist on traditional scrambled eggs by adding the creamy tang of Greek yogurt and the freshness of herbs. This simple recipe is perfect for breakfast or brunch.
Ingredients:
– 2 large eggs
– 1/4 cup Greek yogurt
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
– 1 tablespoon butter
Instructions:
1. Crack the eggs into a bowl and whisk them together with a fork.
2. In a small bowl, mix together the Greek yogurt, parsley, and dill.
3. Heat the butter in a non-stick skillet over medium heat.
4. Pour in the egg mixture and cook for 2-3 minutes, stirring occasionally.
5. Add the yogurt-herb mixture to the eggs and stir gently to combine.
6. Cook for an additional 30 seconds to 1 minute, until the eggs are set.
7. Serve hot and enjoy!
Cooking Time: 4-5 minutes
Egg and Spinach Stuffed Portobello Mushrooms
A savory twist on traditional stuffed mushrooms, this recipe combines the richness of eggs with the earthy flavor of spinach and portobellos. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 large portobello mushrooms
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 2 eggs
– Salt and pepper to taste
– 1 tablespoon grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Clean the mushrooms by wiping them with a damp cloth.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Add spinach leaves and cook until wilted, about 1 minute.
5. In a bowl, whisk eggs and season with salt and pepper.
6. Stuff each mushroom cap with the egg mixture, then top with sautéed spinach mixture.
7. Place stuffed mushrooms on a baking sheet lined with parchment paper.
8. Bake for 20-25 minutes or until the eggs are set.
Cooking Time: 20-25 minutes
Turkey and Egg Lettuce Wraps
A flavorful and healthy twist on traditional wraps, this recipe combines the protein-packed punch of turkey and eggs with crisp lettuce leaves.
Ingredients:
– 1 pound cooked turkey breast, sliced
– 2 large eggs, hard-boiled and sliced
– 4-6 lettuce leaves (such as romaine or butter lettuce)
– 1/4 cup mayonnaise or plain Greek yogurt
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Optional: avocado, tomato, or red onion for added flavor
Instructions:
1. In a small bowl, mix together mayonnaise or Greek yogurt and Dijon mustard.
2. Lay a lettuce leaf flat on a plate or cutting board.
3. Place 2-3 slices of turkey breast on the lettuce leaf.
4. Add 1-2 slices of hard-boiled egg on top of the turkey.
5. Drizzle the mayonnaise-mustard mixture over the eggs.
6. Season with salt and pepper to taste.
7. Repeat steps 2-6 for each wrap.
Cooking Time: None! This recipe is ready in minutes.
Egg and Asparagus Frittata
A classic brunch dish that’s perfect for any occasion. This recipe combines the simplicity of eggs with the delicate flavor of asparagus, all wrapped up in a deliciously crispy crust.
Ingredients:
– 6 large eggs
– 1 pound fresh asparagus, trimmed
– 2 tablespoons butter
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt 1 tablespoon of butter over medium-high heat.
3. Add the asparagus and cook until tender, about 5 minutes.
4. Crack the eggs into a bowl and whisk together with salt and pepper.
5. Pour the egg mixture over the cooked asparagus in the skillet.
6. Cook for 2-3 minutes or until the edges start to set.
7. Transfer the skillet to the preheated oven and bake for 12-15 minutes or until the frittata is golden brown.
8. Remove from the oven and sprinkle with cheddar cheese (if using). Let cool for a few minutes before slicing and serving.
Cooking Time: 18-20 minutes
Egg Drop Soup with Bok Choy
This classic Chinese soup is a comforting and flavorful meal that can be prepared quickly and easily. The addition of bok choy adds a delightful crunch and a burst of freshness.
Ingredients:
– 2 cups chicken broth
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 2 stalks bok choy, chopped
– 2 large eggs
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, bring the chicken broth to a simmer over medium heat.
2. Add the vegetable oil, onion, and garlic. Cook until the onion is translucent.
3. Add the bok choy and cook until wilted.
4. Crack in the eggs and stir gently to create thin, egg-drop-like strands.
5. Season with salt and pepper to taste.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Zucchini and Egg Noodle Stir-Fry
This simple and flavorful stir-fry recipe combines the goodness of zucchini, egg noodles, and savory soy sauce for a quick and easy dinner. Perfect for a weeknight meal or a light lunch.
Ingredients:
– 8 oz egg noodles
– 2 medium zucchinis, sliced into 1/4-inch thick strips
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook egg noodles according to package instructions and set aside.
2. In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat.
3. Add zucchini strips and cook for 3-4 minutes, until tender and slightly browned.
4. Add remaining 1 tablespoon of oil, onion, and garlic. Cook for an additional 2 minutes, until onion is translucent.
5. Stir in soy sauce and cooked egg noodles.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions, if desired.
8. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Summary
Get ready to crack open some healthy and delicious egg recipes! This article shares 18 quick and easy dinner ideas that feature eggs as the main ingredient. From omelettes to stir-fries, salads to baked dishes, there’s something for everyone. Try spinach and feta stuffed omelette, avocado and egg salad wrap, or scrambled eggs with mushrooms and spinach. Or go for a quinoa bowl with roasted vegetables, shakshuka with whole grain toast, or egg drop soup with bok choy. Whatever your taste buds desire, these recipes are sure to satisfy!
