Category Archives: Eggs

Recipes starring eggs (may or may not be vegetarian)

Breakfast, Eggs, Healthy, Vegetarian

Tomato & green onion omelet

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I had recently made meringues and had the yolks left over. So the next morning I made myself an omelet. Easy and delicious, and keeps me from wasting perfectly good eggs. 
Ingredients: 
1 roma tomato, diced
~2 tsp diced green onion
2 egg yolks
1 whole egg
sprinkle cheddar cheese
Step 1: Dice up the tomato & green onion.
Step 2: Whip the eggs, add an ounce of milk if you like.
Step 3: Spray a small frying pan with oil, heat over medium and add the eggs. Season with salt & pepper or seasonings of choice. 

Step 4: As the eggs begin to cook, use a spoon or spatula to push the sides down and mix the middle a little. This helps to move the cooked egg and cook the rest.
Step 5: Once most of the egg has set, add tomato & onion. Once you can shake the pan and the egg isn’t very runny at all, flip the omelet. Cook the other side for a minute or 2, until cooked all the way through.
Step 6: Put onto a plate and sprinkle with cheese if desired. Enjoy!

Breakfast, Eggs, Healthy, Vegetarian

Spinach & feta egg white omelet

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I had some egg whites still left from my coconut cream pie the other day, so I decided to take an extra 10 minutes and make a hearty breakfast. I had spinach and green onions which I had recently bought, and some feta still in the fridge, so that left itself perfectly to my egg white omelette. And I calculated it on Sparkpeople.com, the whole thing is just barely over 100 calories!
Ingredients:
2 egg whites, slightly beaten
1 handful spinach, cut or torn (~1/4 cup)
1 green onion, diced
1 tbsp feta

 Step 1: Heat a skillet and spray with oil. Add the egg whites, torn spinach, onion and feta on top. Heat until you can see the egg bubbling and a spatula lifts the edge completely.

 Step 2: If you’re brave or talented, you can simply flip the omelet by tossing the skillet. However, I used 2 spatulas on either side to lift and flip. Cook another 2-3 minutes over medium heat, until egg is full cooked and beginning to brown.

 The feta delivers nice little pockets of salty cheesiness, the green onion is still slightly crunchy and flavorful and the spinach is perfectly wilted. Enjoy with your favorite breakfast beverage. As always, substitute whatever veggies and/or cheese you prefer.

Dessert, Eggs

Coconut cream pie

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Well, since I had almost a whole can of cream of coconut leftover from my Indian curry, I didn’t want to waste it. So I looked online forever trying to find a recipe for which I had all the ingredients. With some creativity, I could doctor this recipe for coconut cream pie and make a dessert to go with the curry.
Ingredients:
1 can cream of coconut
1/2 cup flour
3 cups skim milk
4 egg yolks (I saved the whites to make breakfast omelettes the next day!)
1 tbsp vanilla flavoring
1 tsp almond flavoring
3 tbsp butter
1 package Jiffy pie crust mix
4 tbsp cold water

 Step 1: Mix coconut, milk and flour in a pan and bring to a boil. Simmer on low heat until mixture gets nice and thick.

 Step 2: While boiling milk mixture, add water to Jiffy mix, and roll flat. Bake the crust in the oven at 350-400 for about 10 minutes, or until golden brown.

 Step 3: Slowly stir the hot milk mixture into the beaten egg yolks, then put back into the pan and simmer 5 more minutes.

 Step 4: Pour the whole thing into the pie crust, and let it cool. Once cool enough to touch, you can refrigerate until ready to eat.

I added a sprinkle of cinnamon on top, but if I had whipped cream you better believe I would put that on it too! This is perfect for me because I like the flavor of coconut, but absolutely hate the texture of shredded coconut. Win-win.