Hope you had a fab weekend and are looking forward to a great week ahead.
This week is British Egg Week and in order to celebrate, I have decided to share with you some of my favourite ways to use eggs/ recipes in order to inspire you all to get in the kitchen and use this most wonderful, versatile, delicious gem!
First of all, let’s have a look at what makes the egg so fabulous. It really is a nutritional powerhouse – very high in protein and contains all essential amino acids. Being high in protein makes eggs the perfect food to eat for muscle recovery after exercise – so the ideal post work out fuel. In terms of vitamins, eggs have high levels of:
- Vitamin A (for vision, high immune function, strong bones and healthy skin)
- B2 (for cell energy production and release)
- B6 (allows us to store energy and promotes the spread of oxygen around the body)
- B12 (makes red blood cells and releases bodily energy)
- Iron (also makes red blood cells and is essential in our diet)
And that is to name but a few. Wow! Add on the fact that it contains some healthy fats really does make the egg a winner in the nutrition stakes. However the main reason we all love eggs…they taste great and you can do so much with them!
Part one of my egg post will focus on the main way I tend to use eggs – in scrambles and omelettes. David and I will have a scramble or an omelette at least three times a week for lunch or dinner and we are looking to incorporate more of these types of dishes into our breakfasts soon. Although an omelette tends to be savoury, we have scrambles both sweet and savoury – the sweet ones being perfect for breakfast!
The Scramble/ Omelette (basics)
The basics of a scramble or omelette always start with as many eggs as you would like whisked together with a little bit of almond milk in a bowl (you can use any type of milk you like). Then comes the fun part of adding in some flavours/ other ingredients.
The sweet scramble
My 2 favourite ways of having a sweet scramble are a banana scramble or apple scramble. You take your scramble mix and add ½ tsp of cinnamon and ½ tsp of vanilla extract (we also add 1 tbsp of pumpkin puree for taste and texture). For a banana scramble, add 1 mashed banana, for an apple scramble, add ¼ cup of apple puree and mix. And there you have your batter! Simply cook in frying/sauté pan, moving the eggs around as you would scrambled eggs. Keep going until the eggs have coloured (they will colour naturally from the sugar coming out the fruit). Then serve in a bowl with whatever toppings you like – a big dollop of nut or seed butter is the biggest winner in our house!
The savoury scramble
The choices here really are endless. You could add any vegetables, meat, fish, herb or spice to eggs and mix through. The difference here, compared to an omelette is that they are mixed through the eggs rather than folded inside. I will share however, 2 of our favourite ways to have a savoury scramble.
Take your scramble mix and add 1 tbsp of salsa (we like a nice spicy hot one!). Cook some veggies in your frying/sauté pan until almost there – you really can use anything! We like carrots, sugar snap peas, chopped up cooked sweet potato, shredded chicken, baby corn, manage tout (not altogether of course!). Then once the veg is almost ready pour the egg mix over the top and mix through. Cook until eggs are set. Then you can either serve hot or let it cool and box it up for a lunch the next day, it’s really tasty cold with a salad.
Cabbage, mushroom and tomato scramble
Really is what it states above! You want to steam some sliced cabbage (1/4 of a cabbage per person as a main meal) in a pan until the tougher parts are soft (I prefer mine with a bit of a crunch to it though). Pop to the side. Chop some mushrooms and cook in a pan until cooked, then add to the cabbage. The tomatoes (you want 1 each), cut in half and scoop out inside. Then chop into chunks. Add the cabbage, mushrooms and tomatoes to the sauté pan and mix, add the egg mixture (with some seasoning) and mix through. Cook until eggs are ready. Yum! Believe me, this combo is delish!
Once again, the choices really are endless! We all know how to make an omelette – take your egg mix and add to a pan. When the egg is set, add fillings and fold over one side. Cook until eggs are ready. Simple! So let’s make them more often and really try to think outside the box – asian stir fry veg cooked with chillies as a filling – yes please. Asparagus (when in season) with smoked salmon – totally! Cherry tomatoes tossed in pesto, mushrooms with your favourite herbs, or keep it really simple with amazing ingredients that shine on their own like local smoked mackerel and serve with veggies at the side.
Our favourite omelette we have nicknamed ‘The Christmas Omelette’ due to its ingredients – but we have it all year round! And now Brussels are back in season I think it will feature quite a lot in our meal planning! Here is how we make it.
The Christmas Omelette
- Omelette mix with 1 tsp of dried sage mixed through
- 5 shredded Brussels sprouts
- 3 chopped mushrooms
- Some shredded turkey or chicken
Stir fry the Brussels and mushrooms until cooked. Set aside. Cook the omelette as per usual and add the veg and meat when ready, fold over and cook until eggs are ready. Serve with a side salad and a dollop of cranberry sauce. Voila!
Why not enjoy an egg based meal over the next week – healthy, cheap and versatile – perfect! On the menu tonight for David and I, cabbage tomato and mushroom scramble!
Part two of my post later on in the week!