Pair eggs with pasta
“One of my favorite ways to use eggs for dinner is in a healthier version of pasta carbonara. It’s so quick, easy, and delicious, and provides the perfect pairing of protein for satiety and complex carbs for comfort,” says nutritionist Karen Ansel. “I simply toss a small bowlful of cooked extra thin linguine with a scrambled egg, a couple of tablespoons of parmesan cheese, a tablespoon of water, and a slice of crumpled bacon. It takes less time than I’d wait to order in pizza, plus it’s healthier and tastes better, too.”
Shake things up with shakshuka
“Another super speedy way I love to use eggs is in a riff on shakshuka,” an Israeli dish of eggs poached in sauce, says Ansel. “Just coat a 1 cup ramekin dish with nonstick cooking spray, spoon in your favorite tomato sauce from a jar, and top with one raw egg. Then cover the ramekin with a paper towel and microwave it for two to two-and-a-half minutes, and serve with toasted whole wheat pita.”
Sneak in your leafy greens
“My favorite way to make eggs is to take two fried eggs and throw them on top of a large bowl of steamed or sautéed spinach, and slice an avocado on top,” says nutritionist Brooke Alpert. “Sprinkle good quality sea salt and I’m a happy eater.”
Throw in extra veggies
“I love throwing eggs into a veggie hash for dinner,” says sports dietitian Kelly Pritchett. “Sauté sweet potatoes, onions, red peppers, and spinach or kale. You can eat the eggs separately or add them to the mix.” Top your meal with mozzarella or Greek yogurt.
Fix up a fritata
“One of the vegetables that pairs beautifully with eggs is asparagus,” says nutritionist Tamara Duker Freumam. “I think eggs, asparagus, and parmesan is a real classic combination flavorwise, and so doing an asparagus frittata is something I’ll turn to.” How to make: Crack off the ends of the asparagus, chop it up, throw it into a big bowl of eight beaten eggs, pour it into a frying pan with some salt and parmesan, and bake it for 45 minutes.
Put a Greek spin on egg salad
“I actually like egg salad made with Greek yogurt instead of mayo,” says nutrition expert Alex Caspero. “I’ll hard boil my eggs, especially if I have a lot of eggs and I need to use a lot quickly.” Simply boil them, chop them, throw in a little bit of mustard and Greek yogurt, and add whatever herbs or seasonings you have around. “That’s nice for a quick dinner: You can keep it in the fridge, throw it in a pita pocket, or wrap it up in lettuce,” says Caspero.
Stir them into your soup
“Another thing to think about is an egg drop soup, and you don’t have to make it super fancy,” says Caspero. “You can literally just heat some (low-sodium) broth, add some noodles or vegetables you have, and lightly whisk in an egg. It’s sort of a different option we don’t always think about and it’s really quick.”
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