Are you looking for a quick, easy, and nutritious dinner option? Look no further than eggs! Eggs are an incredibly versatile ingredient that can be used in a wide variety of dishes, from omelets to salads to stir-fries. And with their high protein content, they’re a great way to keep your hunger satisfied until the next meal.
In this article, we’ll explore 20 delicious and healthy egg recipes that are perfect for dinner. From classic breakfast-inspired dishes like scrambled eggs and omelets, to more adventurous options like shakshuka and egg drop soup, there’s something on this list for everyone. Whether you’re a busy professional looking for a quick weeknight meal or a foodie seeking new inspiration, these recipes are sure to please.
Let’s start with some simple and satisfying options that can be whipped up in no time…
Spinach and Feta Stuffed Omelette
A flavorful twist on the classic omelette, this recipe combines the creaminess of feta cheese with the earthy taste of spinach. Perfect for a quick breakfast or brunch.
Ingredients:
– 2 large eggs
– 1/4 cup fresh spinach leaves, chopped
– 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 cook for about 30 seconds, until the edges start to set.
4. Sprinkle the chopped spinach and crumbled feta cheese over half of the omelette.
5. Use a spatula to gently lift the edges and tilt the skillet so the uncooked egg can flow underneath.
6. Once the eggs are almost set, use the spatula to fold the other half of the omelette over the filling.
7. Cook for an additional 30-45 seconds, until the cheese is melted and the eggs are fully cooked.
Cooking Time: About 4-5 minutes total
Avocado and Egg Salad Wrap
A refreshing twist on traditional wraps, this Avocado and Egg Salad Wrap combines creamy avocado with protein-packed eggs and crunchy veggies.
Ingredients:
– 2 large eggs
– 1 ripe avocado, diced
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped cilantro
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
– 1 whole wheat tortilla (8-10 inches)
– Optional: 1/4 teaspoon red pepper flakes for added heat
Instructions:
1. Hard-boil the eggs, then chop into small pieces.
2. In a medium bowl, whisk together lime juice and salt. Add chopped avocado and toss to combine.
3. In the same bowl, add chopped bell pepper, cilantro, and egg pieces. Toss gently to distribute evenly.
4. Warm the tortilla by wrapping it in a damp paper towel and microwaving for 20-30 seconds.
5. Spoon the salad mixture onto one half of the tortilla, leaving a small border around the edges.
6. Fold the tortilla in half to enclose the filling.
Cooking Time: 10 minutes (includes boiling eggs)
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, earthiness of mushrooms, and freshness of spinach.
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
– Optional: 1/2 teaspoon garlic powder
Instructions:
1. In a medium skillet, melt the butter over medium heat. Add mushrooms and cook until they release their moisture and start browning (about 3-4 minutes).
2. Crack eggs into a bowl and whisk until smooth. Add spinach leaves and stir to combine.
3. Pour egg mixture over mushrooms in the skillet. Cook for about 2-3 minutes, or until edges start to set.
4. Use a spatula to gently scramble eggs, breaking them up into small curds.
5. Continue cooking for an additional 1-2 minutes, stirring occasionally, until eggs are fully cooked and spinach is wilted.
6. Season with salt, pepper, and garlic powder (if using). Serve hot.
Cooking Time: 8-10 minutes
Enjoy your delicious Scrambled Eggs with Mushrooms and Spinach!
Egg and Veggie Stir-Fry with Brown Rice
A quick and nutritious meal that combines the protein of eggs, the crunch of vegetables, and the comfort of brown rice.
Ingredients:
– 2 eggs
– 1 cup mixed veggies (bell peppers, carrots, broccoli)
– 1 tablespoon vegetable oil
– 1 cup cooked brown rice
– Salt and pepper to taste
– Optional: soy sauce or chili flakes for added flavor
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the mixed veggies and cook until they start to soften, about 3-4 minutes.
3. Crack in the eggs and scramble them into the veggie mixture.
4. Cook the egg mixture until the eggs are almost set, breaking them up as needed.
5. Serve the egg and veggie mixture over cooked brown rice.
6. Season with salt, pepper, and any desired additional flavorings (soy sauce or chili flakes).
Cooking Time: 12-15 minutes
Poached Eggs on Whole Grain Toast with Avocado
Elevate your breakfast game with this simple yet satisfying recipe that combines creamy avocado, runny eggs, and crispy whole grain toast.
Ingredients:
– 2 eggs
– 2 slices of whole grain bread (such as whole wheat or sourdough)
– 1 ripe avocado, mashed
– Salt and pepper to taste
– Optional: red pepper flakes for added heat
Instructions:
1. Bring a pot of water to a simmer and add a tablespoon of white vinegar.
2. Crack an egg into the water and cook for 3-4 minutes, or until the whites are set and the yolks are still runny.
3. Remove the egg from the water with a slotted spoon and drain off any excess water.
4. Toast the whole grain bread until lightly browned.
5. Spread mashed avocado on top of the toast.
6. Place the poached egg on top of the avocado.
7. Season with salt, pepper, and red pepper flakes (if using).
8. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Shakshuka with Chickpeas and Kale
This Middle Eastern-inspired dish combines the comfort of shakshuka with the nutritional power of chickpeas and kale. A flavorful and filling meal perfect for any time of day.
Ingredients:
– 2 large onions, chopped
– 3 cloves of garlic, minced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 2 eggs
Instructions:
1. Preheat oven to 375°F (190°C).
2. Heat the olive oil in a large cast-iron skillet over medium-high heat.
3. Add chopped onions and cook until translucent, about 5 minutes.
4. Add garlic and cook for an additional minute.
5. Stir in chickpeas, cumin, smoked paprika, salt, and pepper. Cook for 2 minutes.
6. Add torn kale leaves and stir to combine. Cook until wilted, about 3-4 minutes.
7. Create 2 wells in the skillet and crack an egg into each well.
8. Transfer skillet to oven and bake for 12-15 minutes or until eggs are set.
9. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 20-25 minutes
Egg White and Veggie Scramble
Start your day with a protein-packed scramble that’s not only delicious, but also packed with nutrients from fresh veggies.
Ingredients:
• 4 egg whites
• 1/2 cup mixed bell peppers (any color)
• 1/2 cup chopped mushrooms
• 1/4 cup chopped fresh spinach
• Salt and pepper to taste
• Cooking spray or oil for the pan
Instructions:
1. Crack the egg whites into a bowl and whisk until frothy.
2. Heat a non-stick skillet over medium-high heat. Add cooking spray or oil to prevent sticking.
3. Pour in the egg mixture and cook until almost set, about 2-3 minutes.
4. Add the bell peppers, mushrooms, and spinach on one half of the pan.
5. Use a spatula to gently fold the veggies into the eggs.
6. Cook for an additional 1-2 minutes, until the scramble is cooked through.
7. Season with salt and pepper to taste.
Cooking Time: 5-7 minutes
Quinoa and Egg Bowl with Roasted Vegetables
A nutritious and flavorful bowl filled with quinoa, roasted vegetables, and a perfectly cooked egg. This recipe is perfect for a quick breakfast or a healthy lunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 large zucchini, sliced
– 2 eggs
– Salt and pepper to taste
– Optional: feta cheese, chopped fresh herbs (such as parsley or cilantro)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for about 15-20 minutes or until the quinoa is tender.
3. While the quinoa cooks, toss sweet potato, bell pepper, and zucchini with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes or until the vegetables are tender.
4. Cook eggs in a non-stick skillet over medium heat until the whites are set and the yolks are cooked to desired doneness.
5. Assemble the bowls by dividing the quinoa among four bowls, topping with roasted vegetables, and placing an egg on top. Season with salt and pepper to taste. If using, sprinkle feta cheese and chopped fresh herbs on top.
Cooking Time: 30-40 minutes
Egg and Black Bean Tacos with Salsa
Get ready for a flavorful twist on traditional tacos! This recipe combines the richness of scrambled eggs, the earthiness of black beans, and the brightness of fresh salsa, all wrapped up in a crispy taco shell.
Ingredients:
– 4 large eggs
– 1 can black beans, drained and rinsed
– 1/2 cup diced onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 8-10 corn tortillas
– Salt and pepper to taste
– Optional toppings: shredded cheese, diced avocado, sour cream
Instructions:
1. Preheat a non-stick skillet over medium heat. Crack in the eggs and scramble until cooked through.
2. In a separate pan, heat the olive oil over medium-high. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in the black beans and season with salt and pepper to taste.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning scrambled eggs onto a tortilla, followed by black bean mixture and any desired toppings.
Cook Time: 15-20 minutes
Baked Eggs in Sweet Potato Boats
A twist on traditional breakfast or brunch, these baked eggs in sweet potato boats are a delightful and nutritious start to the day.
Ingredients:
– 2 large sweet potatoes
– 4 large eggs
– 1/4 cup shredded cheddar cheese (optional)
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wash and poke some holes in the sweet potatoes. Bake for 45-50 minutes, or until soft.
3. While the sweet potatoes are baking, crack the eggs into a bowl and whisk together with a fork. Season with salt and pepper to taste.
4. Once the sweet potatoes are done, remove them from the oven and let cool for 5 minutes.
5. Slice the sweet potatoes in half lengthwise and scoop out most of the flesh, leaving about 1/8 inch thickness.
6. Place the eggs into each sweet potato boat, followed by a sprinkle of shredded cheese (if using).
7. Bake the egg-stuffed sweet potatoes at 375°F (190°C) for 15-20 minutes, or until the whites are set and the yolks are cooked to your desired doneness.
Cooking Time: 1 hour 10 minutes – 1 hour 25 minutes
Egg Fried Cauliflower Rice
A twist on traditional fried rice, this recipe replaces regular rice with cauliflower and adds a rich egg flavor.
Ingredients:
– 1 head of cauliflower, broken into small florets
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 eggs, beaten
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the cauliflower; cook for 5 minutes, stirring occasionally.
4. Push the cauliflower to one side of the pan. Crack in the eggs and scramble them until cooked through.
5. Mix the eggs with the cauliflower. Stir in soy sauce and season with salt and pepper to taste.
6. Garnish with chopped scallions if desired.
7. Serve immediately.
Cooking Time: 15-20 minutes
Greek Yogurt and Herb Scrambled Eggs
Elevate your breakfast game with this creamy and flavorful recipe that combines the richness of Greek yogurt with the brightness of fresh herbs.
Ingredients:
– 4 large eggs
– 1/2 cup Greek yogurt
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste
– 1 tablespoon unsalted butter, melted
Instructions:
1. Crack the eggs into a bowl and whisk until well-beaten.
2. In a separate bowl, mix together the Greek yogurt, parsley, and chives.
3. Add the yogurt mixture to the egg mixture and stir until combined.
4. Season with salt and pepper to taste.
5. Heat the melted butter in a non-stick skillet over medium heat.
6. Pour in the egg mixture and scramble the eggs until they are cooked through.
7. Serve hot, garnished with additional parsley and chives if desired.
Cooking Time: 8-10 minutes
Egg and Spinach Stuffed Portobello Mushrooms
Egg and Spinach Stuffed Portobello Mushrooms: A savory twist on a classic breakfast dish.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps cleaned
– 2 eggs
– 1/2 cup fresh spinach leaves, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook for 3-4 minutes per side, until tender and slightly caramelized.
3. Meanwhile, in a bowl, whisk together the eggs and chopped spinach. Season with salt and pepper to taste.
4. Stuff each mushroom cap with the egg mixture, dividing it evenly among the four caps.
5. If using cheese, sprinkle it over the filling.
6. Bake the stuffed mushrooms for 15-20 minutes, or until the whites are set and the yolks are cooked to desired doneness.
Cooking Time: 20-25 minutes
Smoked Salmon and Scrambled Egg Wrap
Start your day with a flavorful and nutritious wrap that combines the richness of smoked salmon with the creaminess of scrambled eggs.
Ingredients:
– 1/2 cup cooked scrambled eggs
– 2 slices of smoked salmon (about 1 oz each)
– 1 tablespoon cream cheese, softened
– 1 large flour tortilla
– Fresh dill, chopped (optional)
Instructions:
1. In a small bowl, mix together the scrambled eggs and softened cream cheese until well combined.
2. Place one slice of smoked salmon on the center of the tortilla, leaving a 1-inch border around it.
3. Spoon the egg mixture over the salmon, making sure to stay within the borders.
4. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll the wrap into a neat cylinder.
5. Repeat with the remaining ingredients for the second wrap.
6. Serve immediately, garnished with chopped fresh dill if desired.
Cooking Time: 5 minutes
Egg and Lentil Curry with Coconut Milk
A flavorful and nutritious curry that combines the protein-rich eggs and lentils with the creamy goodness of coconut milk.
Ingredients:
– 1 cup cooked lentils
– 2 eggs, beaten
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 1 tsp curry powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onion, garlic, and red bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add cooked lentils, beaten eggs, diced tomatoes, curry powder, salt, and pepper. Stir well to combine.
4. Pour in coconut milk and stir gently to coat the mixture evenly.
5. Reduce heat to low and simmer for 10-12 minutes or until the eggs are set and the curry has thickened slightly.
6. Garnish with cilantro leaves, if desired. Serve hot over rice or with naan bread.
Cooking Time: 20-22 minutes
Zucchini Noodles with Poached Eggs and Pesto
A refreshing summer twist on classic spaghetti carbonara, this recipe combines the lightness of zucchini noodles with the richness of poached eggs and a drizzle of pesto.
Ingredients:
– 2 medium zucchinis
– 4 large eggs
– 1/4 cup freshly made or store-bought pesto
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil.
2. Use a spiralizer or vegetable peeler to create zucchini noodles (zoodles).
3. Poach the eggs by cracking them into the boiling water. Cook for 3-4 minutes, then remove with a slotted spoon.
4. In a large skillet, heat the pesto over medium heat.
5. Add the zucchini noodles and cook until tender, about 2-3 minutes.
6. Slice the poached eggs in half.
7. Serve the zoodles topped with the eggs, a sprinkle of Parmesan cheese (if using), and a drizzle of additional pesto if desired.
Cooking Time: 15 minutes
Egg and Turkey Sausage Breakfast Burrito
Egg and Turkey Sausage Breakfast Burrito Recipe
A delicious breakfast burrito packed with scrambled eggs, turkey sausage, cheese, and sautéed veggies.
Ingredients:
– 2 large eggs
– 1 turkey sausage link, sliced
– 1/4 cup diced bell pepper
– 1/4 cup diced onion
– 2 tablespoons olive oil
– 1 tablespoon chopped fresh cilantro (optional)
– 6-inch flour tortilla
– Shredded cheese (Cheddar or Monterey Jack work well)
Instructions:
1. Scramble the eggs in a bowl and set aside.
2. Heat one tablespoon of olive oil in a non-stick skillet over medium-high heat. Add the sliced turkey sausage and cook until browned, about 3-4 minutes. Remove from heat and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil. Add the diced bell pepper and onion, cooking until tender, about 4-5 minutes.
4. Warm the tortilla by wrapping it in a damp paper towel and microwaving for 20 seconds.
5. Assemble the burrito by placing the scrambled eggs, cooked turkey sausage, sautéed veggies, and shredded cheese onto the warmed tortilla.
Cooking Time: Approximately 15-20 minutes
Egg and Roasted Veggie Frittata
A delicious and healthy breakfast or brunch option that combines the richness of eggs with the natural sweetness of roasted vegetables.
Ingredients:
– 6 large eggs
– 1 red bell pepper, seeded and chopped
– 1 yellow bell pepper, seeded and chopped
– 2 cloves garlic, minced
– 1 small zucchini, chopped
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk eggs and season with salt and pepper.
3. In a large skillet, heat cooking spray or oil over medium-high. Add the chopped bell peppers, garlic, and zucchini. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
4. Pour the whisked eggs over the roasted vegetables in the skillet.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the eggs are set.
6. Remove from the oven and let it cool slightly before slicing and serving.
Cooking Time: 20-25 minutes
Egg Drop Soup with Bok Choy and Ginger
This classic Chinese soup gets a boost of flavor and nutrition from the addition of bok choy and ginger, making it a perfect comfort food for any time of year.
Ingredients:
– 4 cups chicken broth
– 2 eggs
– 1 bunch bok choy (about 1 pound), chopped
– 2 inches fresh ginger, peeled and grated
– 1/4 teaspoon white pepper
– Salt to taste
Instructions:
1. In a large pot or wok, combine chicken broth and grated ginger. Bring to a boil over high heat.
2. Reduce heat to medium-low and add chopped bok choy. Cook until wilted, about 3-5 minutes.
3. Crack eggs into a small bowl and whisk together. Stirring constantly, slowly pour the egg mixture into the pot or wok in a thin stream.
4. Continue cooking for another minute, stirring gently to create egg drop “threads”.
5. Season with white pepper and salt to taste. Serve hot.
Cooking Time: 15-20 minutes
Egg and Quinoa Stuffed Bell Peppers
A flavorful and nutritious recipe that combines the savory goodness of eggs, quinoa, and bell peppers. This dish is perfect for a quick lunch or dinner.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 2 large eggs
– 1/2 cup shredded cheddar cheese (optional)
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, whisk together eggs and cooked quinoa. Season with salt and pepper.
4. Stuff each bell pepper with the egg-quinoa mixture, filling to the top.
5. If using cheese, sprinkle on top of the stuffed peppers.
6. Drizzle cooking spray or oil over the peppers.
7. Bake for 25-30 minutes or until the bell peppers are tender.
Cooking Time: 25-30 minutes
Summary
Discover 20 healthy and delicious egg recipes for dinner that are quick and easy to make. From classic omelettes to innovative stir-fries, these recipes showcase the versatility of eggs as a nutritious protein source. Try stuffed portobello mushrooms with spinach and feta, or scrambled eggs with mushrooms and spinach. For a twist, try baked eggs in sweet potato boats or egg drop soup with bok choy and ginger. With a range of flavors and textures to choose from, you’re sure to find a recipe that suits your taste buds.
Leave a Reply