You can tell Easter is right around the corner because area supermarkets are running specials on eggs. I’m not planning to color eggs this week (though I know some schools and civic organizations are sponsoring egg hunts this weekend), but I couldn’t pass up the deal and purchased a couple dozen.
I am now in the process of organizing my egg recipes so I can put these protein rich ovals to good use. If you too are looking for simple yet tasty ways to incorporate incredible, edible eggs into your menu, consider the following:
SPRING VEGETABLE OMELET
Ingredients:
2 tablespoons olive oil, divided
1 cup fresh asparagus cut in 2-inch pieces
1 cup sliced fresh mushrooms
1/4 cup sliced green onion
4 eggs
1/4 cup water
Salt and pepper
1/2 cup shredded Parmesan cheese
1 tablespoon fresh chopped parsley
Directions:
Heat 1 tablespoon of oil in medium size skillet.
Saute asparagus, onion and mushrooms until they start to get a little soft. Season with salt and pepper.
In a bowl, beat eggs with water. Season with salt and pepper.
Add the remaining oil to skillet. Add eggs and cook on medium-high heat until eggs start to set. Add cheese to the middle. Cook a few minutes more and fold over half of the eggs to form an omelet.
Sprinkle with parsley and serve immediately.
CLASSIC EGG SALAD
Ingredients:
8 hard-boiled eggs, peeled and chopped
2 tablespoons finely diced green onion
1/4 cup finely diced celery
1/4 cup diced cooked bacon
1/2 cup mayonnaise
1/2 teaspoon salt
Fresh ground black pepper to taste
2 tablespoons chopped fresh dill
8 slices fresh whole grain or rye bread
Directions:
Mix together first 8 ingredients.
Divide the egg salad among 4 slices of the bread, spreading it to the corners.
Sprinkle egg salad with a little salt and fresh black pepper.
Top sandwiches with the other slices of bread.
Slice and serve.
EGG-CELLENT BREAKFAST WRAP
Ingredients:
3 pieces of bacon, diced
1/4 cup roasted red pepper, diced
1/4 cup red onion, diced
1 1/2 cups scrambled eggs
1 flour tortilla
2 tablespoons cream cheese
Pinch of cumin
Salt and pepper
Salsa
Directions:
Preheat oven to 350 degrees.
Heat pan with a little oil. Add bacon and saute. Add red pepper and onion and continue to saute. Add cumin, salt and pepper and then add eggs. Scramble eggs to soft scramble and set aside.
Spread cream cheese on tortilla and top with scrambled eggs.
Roll tortilla tightly and place in oven for 3 to 5 minutes or until top is crispy.
Serve with side of salsa and sour cream.
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