Eggstravaganza

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Eggs, a universal breakfast staple. They are delicious, filling and packed with protein. A vegetarian’s best friend but can be your new friend too. It’s a great way to get your protein without a large amount of meat in your meal. I’m totally a meat and potatoes girl at heart but try to make at least one vegetarian meal a week. It’s a healthy and cost-effective substitute. Oh and delicious. Eggs are loaded with high-quality protein, vitamins and minerals. They are rich in Iron and various B vitamins.  Eggs just aren’t for breakfast anymore. There are tons of tasty lunch and dinner dishes that showcase the egg. Try one of these great recipes below.

italian baked eggs

Medical Weight Loss in Melbourne, FL

Ingredients

  • 4 large eggs
  • 4 oz shredded Parmesan cheese.
  • 1 tbsp heavy cream
  • 1 can diced tomatoes, drained
  • 3 oz tomato paste
  • 16 oz tomato sauce
  • 4 oz red wine
  • 1 tbsp olive oil
  • 1/4 cup diced onion
  • 1 tsp  fresh minced garlic
  • pinch of salt and pepper
  • 1/2 tsp of cracked red pepper
  • whole grain baguette
  1. Saute onions with olive oil in a large skillet for 5 minutes.
  2. Add the remaining ingredients to the pan (minus the eggs).
  3. Cook for 15 minutes, stirring occasionally. Bring to a light simmer.
  4. Make a slight indent into your sauce and crack your first egg. Repeat four times.
  5. Place a lid over your skillet for 8-10 minutes.
  6. Sprinkle Shredded Parmesan cheese over top.
  7. Serve with sliced baguette.

creamed gruyere, mushroom and spinach crepe

Medical Weight Loss in Melbourne, FL

Ingredients

  • 4 eggs
  • 1 1/3 cup milk
  • 2 tablespoons butter
  • 1 cup flour
  • pinch of salt

Crepes:

  1. Whisk eggs together.
  2. Slowly add milk, flour and salt. Whisk until combined
  3. Place your non-stick skillet on medium heat and melt your butter
  4.  Pour 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. If desired, turn to brown other side.

Filling:

  • 1 cup thinly sliced mushrooms
  • 2 tbsp heavy cream
  • 1 tbsp freshly minced garlic
  • pinch of salt and pepper
  • 1/2 cup shredded Gruyere
  1. Saute spinach and mushrooms on medium heat for 10 minutes
  2. Add cream, garlic, salt and pepper.
  3. Fill each crepe with spinach and mushroom filling.
  4. Top with shredded Gruyere.