High in Protein, Easy to Prep in Advance, and Endlessly Customizable,Egg-centric Eats are Ideal for Your Diet(2020): Delicious and Healthy Recipes to Incorporate Eggs into Your breakfast and Dinner.

One of the most nutritious eatables on this planet, egg contains lot of nutrients which are essential for the human body to function properly and boost the immune system. An egg contains various vitamins like Vitamin A, Vitamin B (2, 5, 6 and 12), Vitamin D, Vitamin E, Vitamin K, Folate, calcium and zinc packed with 6 grams protein, 5 gram healthy fat and 77 calories.

Studies suggest that a healthy person can consume 2 – 3 eggs per day and it increases the good cholesterol (lowers risk of stroke and heart disease). Eggs also contain Choline (an important nutrient for smooth functioning of brain), Lutein and Zeaxanthin (antioxidants beneficial for eye health) and essential amino acids. Moreover, eggs are more filling so you tend to eat less which aids in weight loss.

Some people try to forbid the yolk thinking that it’s not good for health. However, the yolk along with cholesterol also contains vitamin D, vitamin E, vitamin K, vitamin A and fatty acids such as Omega – 3 fats. Egg yolks have a higher content of vitamin B12 and folate as compared to the egg white. So, next time you should reconsider ditching the egg yolk while eating eggs.

Eggs are an excellent option for breakfast when it comes to healthy diet and most of us consume it as boiled egg, half fry or your regular omelet. But there are many other options of egg recipes diet for breakfast which are nutritious, healthy and delicious. Let’s check few such interesting egg recipes for breakfast.

This easy to make Veggie Omelet provides the nutrition of eggs with the benefits of vegetables and can be cooked in 20 minutes which include the preparation time.

To start making Veggie Omelet, heat 1 tablespoon oil in a frying pan over medium heat, now beat the eggs and almond milk in a bowl and mix garlic, pepper and salt according to your taste. Pour the egg mixture evenly on the pan when it’s hot and turn the heat to medium. Cover the frying pan and let the omelet cook properly, don’t forget to separate the edges of the omelet from the frying pan using a spatula to ensure no sticking of omelet to the pan. When the omelet seems almost cooked, add remaining ingredients to half side of the omelet and using the spatula flip the remaining half of the omelet onto the vegetables to sandwich them between the layers of the omelet. Cook for 2 to 3 more minutes before turning off the heat. Transfer the omelet from the pan to a plate and serve with sweet and sour sauce

To make scrambled eggs, beat the eggs in a big bowl, then beat again with milk, 1/8th tablespoon of salt and pinch of pepper until blended well. Now heat the light butter (you can also use a mix of oil and light butter) in a non-stick skillet on medium heat and pour the egg mixture when the pan is hot. When the egg mixture starts cooking a bit, immediately start pulling the outer edges towards the centre of the skillet using a wooden spatula. The uncooked egg will roll back to the empty area which you pulled back. Repeat the process by moving the spatula from the edges towards the centre until you see cooked scrambled eggs in the centre of the vessel.

Continue flipping, lifting, pulling and folding the mixture until the eggs become thick. Don’t overcook and turn off the flame when the eggs are 90% cooked and are still fluffy and soft. Now transfer the scrambled eggs into a plate and serve hot with your favorite bread. With a little bit of practice you will be able to make perfect and moist scrambled eggs.

A high protein and scrumptious breakfast made with egg whites with chicken filling served with sautéed mushrooms, this egg recipe can be prepared well within half an hour.

To start making the dish, sauté onion, garlic and celery in olive oil for 1 - 2 minutes, then add the pieces of chicken, green chili and mix the vegetable stock and sauté this mixture for about 10 minutes. Add soya sauce and again sauté until the mixture gets dry. For sautéed mushrooms, sauté the garlic and light butter in the pan, then add the mushrooms and vegetable stock and sauté them again. Now add the mixed herbs, salt and pepper and sauté for few more minutes until it’s cooked properly. For final presentation, cook the egg white in olive oil in the same pan for 2 – 3 minutes. Finally, the chicken filling goes on top of it and then roll from both the sides before transferring it to a plate.

For those who prefer to keep their breakfast light and hearty, egg isn’t a very good option for breakfast. If you like having eggs in lunch or dinner but are fearful of the heavy curries, then the options given below may interest you. These tasty dishes are filling and provide the nutrition of egg without much oil or butter.

Boil a pan of water on medium to high heat, then reduce the flame and add the eggs carefully using a big spoon. Let the eggs simmer over low heat for 8 – 10 minutes and then drain the water. Now fill the pan with cold water and leave the eggs for few minutes to cool down, then peel them and cut each egg in four equal pieces. In the meanwhile, heat the olive oil over medium heat in a big pan and sauté the onions until they become soft. Now add garlic and other spices and cook for another 30 seconds while stirring continuously. After this, add the vegetable stock, tomatoes, lentils and the ridged gourd and simmer for 5 minutes after bringing the mix to a boil. Once the ridged gourd and lentils are tender, mix and stir the spinach into the curry. Now transfer the curry equally into 4 bowls, top with the egg pieces and serve with mini naan breads.

To start making the biryani, wash and soak the basmati rice for half an hour and drain the water. Now boil 6 to 8 cups of water, add the spices, oil and salt and cook the rice till it’s cooked and drain it to strainer. Add 1 tsp ghee to a deep pan and sauté the spices for 1 to 2 minutes, then add the drained rice and sauté for 2 – 3 more minutes. Finally, add salt and 3 ½ cups hot water and cook until the rice is cooked well.

For preparing the egg biryani gravy, firstly grind all the spices together for making the kerala garam masala. Now heat oil in a pan and sauté the cardamom, star anise, cinnamon, cloves and the bay leaf; add onion and fry until golden, next goes garlic for the sauté until the raw smell is gone. Now add tomatoes and salt and cook until the tomatoes turn soft. Add garam masala, red chili powder and turmeric and cook for 2 more minutes. Next, add the eggs and sauté with this masala for 2 minutes. Finally, mix the coconut milk and stir, then check the salt and spice to adjust if required. This completes our biryani gravy. Now reduce the flame completely, spread coriander leaves and then layer the basmati rice over this gravy. Cover with a tight lid and cook over the lowest flame on the small burner for 10 minutes. Switch off the stove and let it rest for 10 minutes, then open the lid and squeeze some lemon juice. Mix the biryani well inside the pot and now you can serve it with raita and onion rings.

To make the recipe, cook noodles in little extra water until cooked nicely and then drain and rinse under cold water in a strainer. Drop 1 tsp oil to the noodles and give a good toss so that the oil spreads evenly across the noodles. Break the eggs in a clean bowl and keep them aside. Heat oil in a big frying pan and add green chili and garlic; when they start to crackle, add the veggies and fry till they are cooked partially. Reduce the heat and slide the veggies onto the corners of the pan. Pour the eggs in the centre of the pan and scramble them gently till they are cooked. Now add the vinegar, hot sauce and soya sauce and sprinkle salt and pepper. Mix them nicely and cook till the sauces begin to bubble.

Finally, add the noodles and taste to check if more salt and pepper is required. Now toss the egg noodles on full flame for 1 – 2 minutes and serve hot.