You can’t go wrong with the versatility of eggs, from
boiled to baked.
What’s Easter without an egg hunt?
As bulbs emerge and grass starts to sprout, here are
some ideas for enjoying this delicious, affordable protein source.
According to the Egg Nutrition Center, eggs are an
all-natural source of high-quality protein and a number of other
nutrients, all for 70 calories per large egg. Cost-effective and
versatile, the unique nutritional composition of eggs can help meet a
variety of nutrient needs of children through older adults.
From our Readers:
Roasted
Vegetable Frittata
An easy brunch or dinner meal idea to use up leftovers
on hand.
Ingredients:
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1 cup chopped
vegetables
(any variety on hand:
zucchini, peppers, potatoes, onions, etc.)
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1 T olive oil
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8 eggs
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½ cup milk
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¼ cup grated Parmesan
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½ t garlic powder
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Salt & pepper
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1 T spicy or Dijon mustard
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1 T butter
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½ cup chopped and cooked ham, bacon or
sausage
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Fresh herbs
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Directions: Preheat oven to 400 degrees. Toss
vegetables in olive oil and add salt and pepper to taste. Roast
vegetables for 20 minutes, turning halfway through. Remove from oven and
set aside. Set oven to 350 degrees. In a large bowl, mix eggs with milk,
Parmesan, garlic, salt and pepper to taste and mustard. In an oven-safe
frying pan, melt butter over medium heat, making sure the whole pan is
coated. Add roasted vegetables and meat. Pour egg mixture over
vegetables. Let stand and cook, untouched, for 2-3 minutes. Transfer
oven-safe pan to preheated oven and cook for 18-20 minutes or until set.
Remove and top with fresh herbs.
From The Virginia Egg Council:
Smoked Salmon & Egg
Salad Sandwiches
Ingredients:
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6 hard-boiled eggs, chopped
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4 oz. smoked salmon, chopped
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¾ cup mayonnaise
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1 t dill weed
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1 t lemon juice
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Salt and pepper to taste
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6 croissants, split
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1½ cups fresh spinach
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Directions: Combine all ingredients except croissants
and spinach. Spread mixture on halved croissants, topping with spinach.
From our Readers:
Eggs with Fresh Herb Sauce
Shelia Jones, Wake, Virginia
Ingredients:
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10-12 hard-boiled eggs, peeled
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½ cup sour cream
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½ cup plain yogurt
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¼ cup mayonnaise
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juice of 1 lemon
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½ t sugar
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1 cup finely chopped herbs (any
combination of parsley, tarragon, chives, dill or
fennel)
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Directions: Combine sour cream, yogurt, mayonnaise,
lemon juice and sugar. Finely chop one of the eggs and stir it into the
mixture, along with the herbs and salt and pepper to taste. Spoon the
sauce onto a serving platter or individual plates. Slice the remaining
eggs in half and arrange them on top of the sauce.
Green Eggs & Ham
Christina Yowell, Stephenson,
Virginia.
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2 ham slices
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2 t butter or margarine
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1 t honey
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2 drops green food coloring
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2 eggs
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Melt half the butter with the honey over medium heat.
Add a drop of food coloring & stir, then add the ham slices and cook 3-4
minutes on each side. Remove and keep warm. Melt the remaining butter in
the same pan and add another drop of food coloring. Break eggs one at a
time into a small cup, then gently pour into pan for fried eggs, or beat
both eggs with a teaspoon of milk or water for scrambled eggs. Cook
slowly over medium heat for 2-3 minutes or until done.
Send us your recipes!
We need recipes for these
upcoming issues: main
dish salad recipes; sweet, bell and hot pepper recipes; and cantaloupe
and melon recipes.
Please email submissions to
[email protected] or mail them to Commonwealth
Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA
23058-2340. All published submissions will receive a $20 Walmart gift
card.