EggsCeptional Egg Dishes for your Dinner Table!
How did we Americans come to relegate eggs almost exclusively to the breakfast table? In most other cultures, eggs are regarded as a core main dish protein, in the same category as meat, poultry or seafood. And no wonder: eggs are probably the most accessible and affordable protein source. Furthermore, eggs are the best source of complete protein of any food in the Western diet, containing every essential amino acid. In their tiny, perfect packages eggs also carry a host of vitamins and minerals, notably Vit A, several Vit B types, and Vit D.
But we all still probably have the echoes in our heads of the messaging from the 80s & 90s, warning about the cholesterol-raising danger of eggs. For awhile, it seemed like egg whites had superseded the traditional egg in popularity, mainly because of suspicion around eggs' relation to heart disease (nobody actually thought they tasted better!) Fortunately in recent decades those beliefs have been scientifically corrected: nutritionists now confirm that saturated fat is the primary dietary contributor to high cholesterol. An egg contains less than 2g of saturated fat, while a cup of whole milk has 5g, and 1 Tbsp of butter has 7g!
So while I've always had a thing for eggs for dinner, it seems I'm in great company globally. We encourage you to eggspand (sorry!) your repertoire of egg dishes and try them for quick, nutritious and filling weeknight dinners or hearty weekend lunches (or even the dessert below!) Pinwheel's washed, prepped and ready-to-use Fresh Frozens make it possible to make the dishes below with next to zero prep or labor.
Cheddar, Broccoli & Butternut Squash Egg "Muffins"
These egg cups are loaded with a substantial quantity & variety of frozen veggies (broccoli, butternut squash, peas) and sharp cheddar for a superquick & delicious dinner (paired with a salad, soup or stew) or easy lunch.
yield: 10 Muffins; prep time: 10 min. cook time: 15min.
Ingredients
1 cup Pinwheel Butternut Squash Chunks, frozen
1 cup Pinwheel Local Peas, frozen
1 Shallot or small Onion, chopped
2 cups Pinwheel Broccoli Florets, frozen
1 tbsp Olive Oil
1 tsp Smoked Paprika
1/2 cup Sharp Cheddar + 10 tbsp (for topping)
6 Large Eggs
1 tsp Salt (more, to taste)
1/2 tsp fresh ground Black Pepper (more, to taste)
Instructions
Heat oven to 400F. Mix the veggies in a bowl and drizzle with the oil and sprinkle with smoked paprika. Spread in an even layer on a baking sheet and bake for 10 minutes, or until all veggies are tender.
While the vegetables are roasting, grease the wells (10 or 11) of a muffin tin with non-stick spray.
Beat the eggs, salt & pepper and 1/2 cup Cheddar until well blended.
Remove the vegetables from the oven and portion 1-2 tbsp of the mix into each well.
Pour in egg mixture, top with more cheese and bake for 15 minutes, or until solid in the middle. Sprinkle with salt and pepper, if desired, and serve.
Poached Eggs over Roasted Mediterranean Veggies
Hearty and addictive, this 20 minute recipe features loads of flavor and nutrients.
Serves: 2; Prep time: 20 min.
Ingredients
1 Tbsp olive oil
1 tbsp balsamic vinegar
¼ tsp dried basil
¼ tsp dried oregano
¼ tsp dried thyme
1/8 tsp salt
2 cups Pinwheel Roasted Mediterranean Veggies, frozen
4 eggs
¼ cup crumbled feta cheese
Freshly ground black pepper, to taste
1 Tbsp chopped fresh parsley (optional)
Instructions
Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
In a small bowl, whisk olive oil, balsamic vinegar, basil, oregano, thyme, and salt until blended. In a large bowl, drizzle the oil and vinegar mixture over the roasted vegetables; toss to coat. Spread out the veggies evenly on the baking sheet so they are in a single layer. Bake until vegetables are heated through, about 10 minutes, stirring once. Do not let them burn!
While the vegetables are baking, poach eggs in simmering water until yolks are cooked as desired, 3 to 5 minutes. Remove eggs with a slotted spoon and drain on paper towel.
Spoon vegetables onto two plates. Sprinkle feta cheese over top, then add poached eggs, pepper, and parsley, if using.
Moroccan Baked Eggs with Chickpeas and Spinach
A variation on shakshuka, this vibrant dish packs a zesty punch with a kick of spice and requires just a single pan.
Serves: 4 Preparation time: 20 minutes
Ingredients
3 Tbsp olive oil, divided
4 cloves garlic, chopped finely
1 ½ tsp fresh thyme
Two 10 oz. pouches Your Organics Ready-to-Eat Chickpeas, drained and rinsed
3 tsp harissa paste
2 cups Pinwheel Local Chopped Spinach, frozen
1 ½ cups tomato puree
1 ½ cups canned diced tomatoes, drained
1 ½ tsp red pepper flakes
4 large eggs
1 ½ tsp sumac (or smoked paprika)
Instructions
Preheat oven to 375F. Heat 2 tablespoons olive oil in a 10-inch, high-sided, oven-proof skillet over medium heat. Add the garlic and thyme and cook until softened and aromatic, but not browned, around 2 minutes.
Add the chickpeas and harissa paste and cook for 2 minutes, or until warm and thoroughly coated, then add the spinach, tomato puree, diced tomatoes, and red pepper flakes. Bring mixture to a simmer.
Create 4 small wells in the top of the mixture then carefully crack an egg into each well. Transfer skillet to oven and allow to cook for 5-6 minutes, or until the whites have set but the yolks are still runny. Remove from oven and sprinkle the eggs with sumac and drizzle with remaining 1 tablespoon of olive oil. Enjoy immediately.
Roasted Root Veggie Frittata
A simple recipe with tons of flavor and texture from the root veggies. Improvise and add in any leftover cooked veggies or herbs you have around!
Serves: 3-4; Preparation time: 20 minutes
Ingredients
1 Tbsp olive oil
225g (approx. 1/2 lb) Pinwheel Roasted Root Veggies
1 garlic clove, crushed, or ½ small onion, finely sliced
6 eggs, beaten
50g/1¾oz cheddar, gruyère or Monterey Jack, grated
sprig rosemary, thyme or parsley, roughly chopped (optional)
salt and pepper
Instructions
Preheat your broiler to medium setting (about 425F). Heat the oil in a medium, ovenproof, non-stick frying pan over a medium heat. Add the roasted veggies and fry for a few minutes until starting to crisp, then add the garlic (or onion if using) and season with black pepper and a little salt.
Mix the eggs and grated cheese together with the herbs, if using, then pour over the veggies. Reduce the heat and leave to set, without stirring, for about 5 minutes.
Put the frying pan under the broiler and heat for 3–5 minutes until firm but not too dry. Let rest for 5 min., then turn onto a board or plate and cut into wedges. Serve with a green salad or soup, if desired.
Blueberry Clafoutis
Yep, even an egg-based dessert! Clafoutis is a traditional and beloved baked French dessert, usually made with cherries; blueberries make a delicious substitute. It resembles a fruit infused pancake. Enjoy it warm or at room temperature with a dollop of whipped cream
Serves: 6 /Prep Time: 35 min.
Ingredients
2 cups Pinwheel Local Blueberries, frozen
3 eggs
½ cup (125 ml) granulated sugar
1 Tbsp melted butter, cooled
½ cup (125 ml) all-purpose flour
1/8 tsp salt
1 cup milk
1 tsp vanilla
Optional Toppings: whipped cream; powdered sugar
Instructions
Preheat oven to 375°F. Spray bottom and side of 9 or 10-inch quiche dish, deep pie plate, or cake pan with cooking spray. Spread blueberries in dish. Set aside.
Combine eggs, sugar and butter in medium bowl; whisk until blended. Add flour and salt; whisk until blended and smooth. Add milk and vanilla; whisk until smooth with no lumps. Batter will be thin. Pour batter over blueberries.
Bake until set and golden brown, about 35 minutes. Remove from oven and let cool for 20 minutes. The clafouti will deflate a little as it cools. Sprinkle with powdered sugar, if using. Cut into wedges. Serve topped with a dollop of whipped cream. if desired.