easy light egg recipes. any suggestions?

Question

somethng salty.

Answer 1

Boil eggs, peel, and mash with fork or masher.
Add:
garlic salt
dill weed
Spike (red bottle says,"You'll Like Spike")
Mayo
Mix together and eat on fresh sliced bread, leaf lettuce.

Answer 2

1842 Inn Savory Egg Casserole

1/2 cup croutons
8 slc bacon
1/4 cup chopped onions
4 x eggs, beaten
2 cup milk
1/2 tsp ground mustard
Salt, to taste
1 dsh freshly ground black pepper
1 cup cheddar cheese, shredded

In a 2-quart baking dish, place the croutons and set aside. In a small skillet, cook the bacon. Drain the bacon on paper towels and crumble. In the bacon fat, saute the onions for 3 to 5 minutes or until tender. Drain off fat. In a medium-sized bowl, stir together the eggs, milk, mustard, salt, and black pepper until well combined.
Preheat oven to 350 F. Sprinkle the cheese over the reserved croutons and pour in the egg mixture. Sprinkle the crumbled bacon on top and bake for 50 to 60 minutes, or until the eggs puff. Remove and let stand for 5 minutes. Serve.

Answer 3

3 large eggs
3 large egg whites
1 cup chopped ham
3 tablespoons water
2 tablespoons minced green onion
dash of salt and pepper
vegetable cooking spray
2 tablespoons Neufchatel cheese or light cream cheese

Whisk eggs and egg whites, add ham, water, green onions and s & p. Lightly coat a large, non-stick skillet with vegetable cooking spray; heat over medium heat. Add egg mixture; cook 30 seconds. Spoon small pieces of cream cheese over top. Scramble eggs until just set. Serve on toast or put in warmed pita bread halves. Serves 4.

Answer 4

"Campbelled Eggs" - 4 servings

1 (10 3/4 oz.) can condensed cream of chicken, celery, mushroom or Cheddar cheese soup
8 eggs; slightly beaten
Dash pepper
2 tbsp. butter or margarine

1) In medium bowl, stir soup until smooth; beat in eggs and pepper.
2) In 10" skillet over medium heat, melt butter; pour in egg mixture. As eggs begin to set, stir lightly so uncooked egg flows to bottom. Cook until set but still very moist; serve immediately. Yields 3 cups.


"Western Omelet" - 4 servings

3 tbsp. butter or margarine
1 cup diced cooked ham
1/3 cup chopped green pepper
1/4 cup sliced green onions (scallions)
6 eggs
2 tbsp. water
1/4 tsp. salt
1/8 tsp. cayenne pepper
1/2 cup shredded Cheddar cheese

1) In 10" nonstick omelet pan over medium heat, in hot butter; cook ham, green pepper and onions until vegetables are tender.
2) In large bowl, beat eggs, water, salt and cayenne just to mix; stir into ham mixture. As eggs set around edge, lift edge, tilting skillet to allow uncooked egg mixture to run under omelet.
3) When omelet is set but still moist on surface, increase heat slightly to brown bottom. Remove from heat. Sprinkle cheese over omelet. Tilt pan away from you; using spatula, lift edge of omelet and quickly fold in half. Slide omelet onto warm plate; serve at once.