1. Veggie-Packed Omelet

Photo credit : Unsplash

Ingredients:

• 2 large eggs
• 2 tablespoons milk
• 1/4 cup diced bell peppers
• 1/4 cup diced tomatoes
• 1/4 cup chopped spinach
• 1/4 cup shredded cheese (optional)
• Salt and pepper to taste
• Olive oil or butter for cooking

Instructions:

1. In a bowl, whisk together the eggs and milk. Season with salt and pepper.
2. Heat a non-stick skillet over medium heat and add a little olive oil or butter.
3. 3. Sauté the bell peppers, tomatoes, and spinach until softened (about 3-4 minutes).
4. Pour the egg mixture over the vegetables and let it cook until the edges start to set. If using cheese, sprinkle it on top.
5. Gently fold the omelet in half and cook until the eggs are fully set and the cheese has melted.

Serve: Slide onto a plate and enjoy!

2. Egg and Avocado Toast

Photo credit : Pexels

Ingredients:

• 1 slice of whole grain bread, toasted
• 1/2 ripe avocado
• 1 large egg
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. In a small bowl, mash the avocado and season with salt and pepper.
2. Spread the mashed avocado evenly over the toasted slice of bread.
3. Fry the egg to your liking—sunny side up, over-easy, or scrambled.
4. Place the egg on top of the avocado toast.
5. Optional: Sprinkle with red pepper flakes for some heat.

3. Egg and Veggie Breakfast Muffins

Photo credit: Unsplash

Ingredients:

• 6 large eggs
• 1/4 cup milk
• 1/2 cup diced bell peppers
• 1/2 cup chopped spinach
• 1/4 cup shredded cheese
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
2. In a large bowl, whisk together the eggs and milk. Season with salt and pepper.
3. Stir in the diced bell peppers, chopped spinach, and shredded cheese into the egg mixture.
4. Pour the mixture into the muffin tin, filling each cup about two-thirds full.
5. Bake for 20–25 minutes, or until the muffins are firm and slightly golden.
6. Cool and store: Let them cool slightly before removing from the tin. They can be stored in the fridge and reheated for a quick breakfast!

Suggestion: Try different veggies or add bacon or sausage for extra flavor.

4. Shakshuka

Photo credit: Unsplash

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 bell pepper, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 can (14 oz) diced tomatoes
• 4 large eggs
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, cooking until softened.
2. Stir in minced garlic, cumin, paprika, and chili powder, cooking for another minute.
3. Pour in the diced tomatoes and season with salt and pepper. Simmer for 10–15 minutes to thicken.
4. Create wells in the sauce and crack an egg into each.
5. Cover the skillet and cook until the eggs are set to your liking.
6. Garnish and serve: Sprinkle with parsley and enjoy with crusty bread.

Suggestion: “Crumbled feta adds a nice, creamy texture.

5. Garlic Cream Egg Drop Soup

Photo credit: The Woks Of Life

Ingredients:

• 4 large eggs
• 4 cups chicken or vegetable broth
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1/4 cup heavy cream
• Salt and pepper to taste
• Sliced green onions for garnish (optional)

Instructions:

1. In a large pot, heat broth and add minced garlic, bringing it to a gentle simmer.
2. Stir in soy sauce and cornstarch slurry, cooking until slightly thickened.
3. Whisk the eggs in a bowl and slowly drizzle them into the simmering broth while stirring gently.
4. Stir in heavy cream and season with salt and pepper.
5. Garnish and serve: Top with green onions if desired.

6. Mushroom, Spinach & Egg Scramble

Photo credit: skinnytaste

Ingredients:

• 4 large eggs
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced (button or cremini)
• 1 small onion, finely chopped (optional)
• 2 cloves garlic, minced
• 2 tablespoons olive oil or butter
• 1/4 cup shredded cheese (optional)
• Salt and pepper to taste
• Fresh herbs for garnish (parsley or chives)

Instructions:

1. Wash and chop the spinach, slice the mushrooms, and finely chop the onion (if using).
2. Heat olive oil or butter in a skillet over medium heat.
3. Add onion (if using) and sauté for 3–4 minutes until translucent.
4. Stir in garlic and cook for another minute. Add mushrooms and cook until browned and tender (5-7 minutes).
5. Add spinach and cook for 1–2 minutes until wilted. Season with salt and pepper.
6. In a bowl, whisk the eggs with a pinch of salt and pepper. Pour over the veggies in the skillet.
7. Cook over medium-low heat, gently stirring with a spatula to combine the eggs with the veggies. Cook for about 3–5 minutes until the eggs are fully set but still creamy. Avoid overcooking.
8. If using cheese, sprinkle it over the scramble and let it melt slightly.
9. Garnish and serve: Top with fresh herbs and enjoy hot!