Whisk eggs and pour them into a heated non-stick pan. Add diced vegetables like bell peppers, spinach, onions, and tomatoes. Fold the omelette over the veggies and cook until set.
Whisk eggs and pour them into muffin cups. Add chopped vegetables, lean meats, and a sprinkle of cheese. Bake until the muffins are set for a grab-and-go breakfast or snack.
Prepare scrambled eggs using minimal oil or butter. Serve them on whole-grain toast topped with mashed avocado for a nutritious and filling meal.
Mix chopped hard-boiled eggs with Greek yogurt or avocado instead of mayo. Add diced celery, onions, and a dash of mustard for a lighter egg salad.
Scramble eggs with sautéed bell peppers, onions, and spinach. Wrap the mixture in a whole-grain tortilla with salsa for a protein-rich breakfast option.
Cut the tops off tomatoes, scoop out the insides, and crack an egg into each tomato cup. Bake until the egg is set for a simple and low-calorie dish.
Remove the stems from portobello mushrooms, fill them with sautéed spinach, and crack an egg into each mushroom. Bake until the eggs are cooked to your liking.
Prepare a simple broth with vegetables and spices. Slowly pour beaten eggs into the simmering broth, creating ribbons of egg for a light and satisfying soup.