Eggs can be an affordable and easy option to fit more protein in your diet each day!

Breakfast Egg Recipe

Spinach & Feta Egg
Servings:  1

Ingredients:

• 1/2 cup frozen spinach (thawed in microwave) OR 2 handfuls of fresh spinach cooked until wilted
• 1 large egg
• 1 spoonful of feta cheese
• baking spray or oil to grease the ramekin
• salt and pepper, to taste

Preparation:

1. Heat oven to 400°F.
2. Spray or coat small ramekin with oil.
3. Place spinach at bottom of ramekin.
4. Top with one large egg and a sprinkle of feta cheese. Add sliced bell peppers and onion for more flavor and more vitamins and minerals!
5. Cook in the oven for 10 to 15 minutes.

Lunch Egg Recipe

Hardboiled Egg & Avocado Toast
Servings:  1

Ingredients:

• 1 large egg
• 1 piece of whole wheat bread, toasted
• 1/2 ripe avocado
• salt and pepper, to taste

Preparation:

1. Place egg in a saucepan and add cold water to cover eggs by one inch (you might want to go ahead and cook a few eggs for later in the week).
2. Heat saucepan on high heat and wait until water boils. Once boiling, remove from burner and cover saucepan.
3. Leave the eggs covered sitting in hot water for about 12 minutes (nine minutes for medium eggs; 15 minutes for extra-large eggs).
4. Drain after 12 minutes and run cold water over eggs or place eggs in a bowl of ice water (hardboiled eggs should be stored in its original carton and will last in the refrigerator for up to one week; shelled eggs should be eaten within a day).
5. Peel egg and slice vertically into four pieces.
6. Spread mashed avocado onto toast and top with sliced egg. Add salt and pepper to taste.

Dinner Egg Recipe

Vegetable Frittata
Servings:  4
Recipe source:  http://www.myrecipes.com/recipe/vegetable-frittata-50400000126394/

Ingredients:

• 8 large eggs
• 1/3 cup low-fat milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1 medium red bell pepper, seeded, thinly sliced
• 1/2 small red onion, thinly sliced (about 1/2 cup)
• 2 cups packed baby spinach (or frozen spinach)
• 4 ounces feta cheese

Preparation:

1. Preheat oven to 350°F with rack in center position. In a large bowl, beat eggs with milk, salt and pepper.
2. Warm oil in a 10-inch ovenproof skillet over medium heat. Add red pepper and onion and sauté until softened, about seven minutes. Stir in spinach and sauté until wilted, about two minutes. Distribute vegetables evenly in skillet and pour in egg mixture. Crumble feta on top. Cook without stirring until eggs are just beginning to set around the edges, two to three minutes.
3. Place skillet in oven. Bake frittata until almost set in center, about 15 minutes. Turn broiler on high; broil frittata until top is golden brown, about two minutes, watching carefully to prevent over-browning. Remove from oven. Let frittata rest for five minutes before serving.