Remember to Eat Your Eggs
Not only are eggs high in protein, but they are also low in calories. Their versatility makes them a great foundation for numerous healthy snacks and meals. This week, experiment with these great recipes for breakfast, lunch, dinner, or simply an afternoon snack!
Sliced hard-boiled eggs are great on salads or in sandwiches, but a soft-boiled egg in the morning is a treat! Make sure to boil them for only a few minutes if you want a yolk that’s still runny.
Stuffed with scrambled eggs, lean turkey sausage, and diced tomatoes, a whole-wheat breakfast burrito is actually a healthy, filling lunch option. Add some low-cal guacamole for an extra flavor boost.
Crustless Corn and Pepper Quiche
- 2t olive oil or unsalted butter, plus more for the pan
- 3bn green onions, all of the white and half of the green parts, finely chopped
- 4 red bell pepper, seeded and finely chopped
- 5 small poblano chile, roasted, peeled, seeded, diced, or cup canned chopped green
- 6 chiles
- 7c frozen corn kernels, thawed, or the kernels cut from 1 large ear
- 8 large eggs
- 3 large egg whites
- 1c fat free milk
- 1⁄2t kosher salt
- 1⁄4t freshly ground black pepper
- 1c grated soy pepper jack cheese or dairy jack cheese, tossed with 2 tablespoons of unbleached all-purpose flour
Preheat the oven to 375°F. Lightly oil a 9-inch pie pan.
Heat the oil in a 12-inch skillet over medium heat. Add the green onions and bell pepper and cook until softened, 3 to 5 minutes. Turn off the heat and add the roasted poblano and corn. Set aside to cool slightly.
In a medium bowl whisk the eggs and egg whites with the milk, salt, and pepper. Add the vegetable mixture and the cheese. Pour into the prepared baking dish. Place on the center rack of the oven and bake until puffed, golden and a knife inserted into the center comes out clean, about 30 minutes. Let rest for 10 minutes.
Cut into wedges and serve with warm tortillas, black beans, salsa, and guacamole, if desired.
Recipes from Shape Magazine