Eggs are a beautiful gift from nature. A highly nutrient-dense food packed inside a convenient little package. Egg whites are nearly all protein, while the yolks offer several vitamins and minerals, including but certainly not limited to iron, vitamins A and D, and folate.
If you follow me on Instagram you probably already know that I love eggs. And I eat them every day in some way, shape, or form (and I post lots of pictures of them). Contrary to popular belief, eggs are not just to be eaten for breakfast. They’re an all day, every day food, and I’m not shy to throw one on just about anything, anytime.
From sunny side up to over easy fried eggs, to scrambled, omelets, baked and hard boiled, eggs can be prepared in so many ways and can provide an absolutely delicious richness to all kinds of foods. I’ve compiled a few of my favorite ways to eat eggs that are all very simple and relatively quick to make.
Simple veggie & potato breakfast skillet
This is my go-to breakfast and I make it at least three days a week. On Sundays I’ll chop up a few bell peppers and red onions to use for this skillet, which makes it a much quicker process during the week. One skillet can easily serve two people, although I normally make it just for me. Sometimes I’ll add a little more of everything and 2-3 more eggs to split between Chris and myself. I don’t follow an exact recipe, so please bear with me on the informality!
Here’s what’s inside:
- Red and/or yellow small or creamer potatoes, diced about bite sized – I usually use 3-4 small potatoes, or one about the size of my palm, maybe a little larger
- Bell peppers, chopped – any combination of red, yellow, orange, green, that look good to you. I’ll use about 1-2 handfuls.
- Red onion, chopped – I use a small handful.
- Baby spinach – enough to cover the pan.
- Eggs – I usually have 3
And here’s how to make it:
- Heat 2 tablespoons of olive oil over medium heat
- Put potatoes on bottom of pan – if they sizzle when you put them down, they’re ready to go in.
- Season potatoes with salt and pepper to your liking and let cook for 3-4 minutes on one side, until they start to brown.
- I sometimes will add extra spices here like turmeric, paprika, cumin, or cayenne for added flavor and heat. But it’s great with just salt and pepper as well.
- Flip/turn the potatoes and let cook another 3-4 minutes.
- Turn the heat to low-medium, move potatoes to one side of the pan and add the peppers and onions to the open side. Season with salt and pepper to your liking and let cook down for 3-4 minutes, until onion is translucent.
- Mix veggies and potatoes together, then put spinach on top. Mix spinach around with the veggies and potatoes until the spinach has wilted.
- Create little pockets in the mixture with the back of a spoon for the eggs to lay.
- Crack an egg into each pocket then season eggs with salt and pepper to your liking.
- Cover the pan with a lid or foil and let it sit until the eggs are cooked to your liking. I usually give the pan a jiggle after about 5 minutes and if the eggs are very jiggly I’ll let it go a little longer. I like mine done easy to medium, so they’re still a little jiggly but well set when they are done.
That’s it! Transfer to a plate and dig in! I like to break the yolks and let the potatoes soak it all up… yum!
I adapted this frittata recipe from the Whole30 book and it’s probably the best frittata I’ve ever had. My secret? It’s cooked in bacon fat. Does it get any better than that?
6-8 slices bacon
1 medium white or yellow onion, diced
1 pint cherry tomatoes, halved
2 cups baby spinach
Salt & pepper to taste
Turn on oven to broil. In a large pan or cast iron skillet (make sure it can fit in the oven), cook the bacon, let cool, then cut into bite size pieces and set aside for later. Reserve some of the bacon fat in the pan and add the onion. Salt and pepper to taste.
While the onion cooks, crack the eggs into a bowl and mix together, adding salt and pepper to taste. Once the onion is translucent, add the tomatoes and let cook about 3-5 minutes. Mix in the spinach until it’s wilted, then pour in the eggs. Mix the eggs around to combine everything together, then add the bacon. Let the entire mixture cook for a few minutes until the eggs are set (I usually give the pan a jiggle, and if it seems pretty firm but still a little jiggly, it’s probably done). Then transfer the pan to the oven under the broiler for about 3-5 minutes, until the eggs are fully cooked and the top begins to brown.
Keep an eye on it! It can burn easily under the broiler. Let it cool for a few minutes before slicing and serving.
This is perfect for Sunday morning brunch, or if you’re looking for meal prep ideas, this is a great breakfast option. Make this on the weekend and enjoy it throughout the week. I actually prefer the leftovers to be cold rather than heated – the cold frittata is awesome!
Fried eggs on chili, burger, etc.
A fried egg is almost always a good addition to a meal. They’re quick and easy to make and can be cooked to the doneness of your liking. I prefer sunny side up most of the time, but I’ll also flip them sometimes and cook to over easy or medium. I always like my yolks to be at least a little runny. Not only do eggs add a little extra nutrition, but flavor and richness as well. Try tossing a fried egg on a burger, or better yet on my sweet potato sliders.
Eggs also bring leftovers back to life. I often make a big pot of chili at the beginning of the week and eat it throughout the week for breakfast, lunch, and/or dinner. Adding an egg on top makes it feel like a different meal all together and helps me not get sick of having chili. It’s an excellent partner to my spicy turkey chili.
Quick tip for perfectly fried eggs: use low heat and a little more cooking fat than you think you need. Patience is the name of the game – a perfectly cooked egg cannot be rushed.
This Middle-Eastern dish has quickly become one of my favorites. I recently wrote a blog about Shakshuka and how to make it, but it’s basically just eggs baked in a tomato sauce with red peppers, onions, and some spices. It’s light but filling and goes well for breakfast, lunch, or dinner. It’s ready in no time and full of flavor!
Check out the recipe here.
Having just scrambled eggs for breakfast can get boring fast. The possibilities with eggs are endless – this is only the tip of the iceberg! Experiment, try new recipes and new methods and styles of cooking. Spice it up and have fun with it!