Egg Recipes

A scrumptious dish made with jumbo pasta shells, savory ground beef, spinach and marinara sauce.

This fluffy deep dish quiche is so easy to prepare. Substitute non-fat sour cream or mayonnaise and reduced fat Cheddar cheese to lighten it up.

we didn't use up the whole filling from Greek croustade, then we used the leftover filling and made some phyllo muffins, they came out so cute, delicate and delicious. Being creative!

Freshly cooked omelet with a cup of coffee is perfect for breakfast, especially it takes you about 10 minutes.

Elegant layered vegetable terrine wrapped in savoy cabbage with asparagus, red peppers, shiitake mushrooms, spinach, carrots, and artichoke hearts. Served cold with a tangy tomato-buttermilk sauce.

Velvety ricotta and fresh spinach baked in a rich egg custard with Parmesan and nutmeg. A classic Italian-style quiche that puffs up golden and cuts into clean, elegant slices.

Popeye Pie is a crustless spinach quiche with fresh spinach, eggs, milk, Parmesan, celery, and nutmeg. Low-fat and diabetic-friendly, this savory pie has no pastry shell to weigh it down.

Briny feta and chopped spinach baked in a silky egg custard with cream, lemon juice, and Parmesan. A Greek-inspired quiche that works for brunch, lunch, or a light dinner.

Ground beef and spinach scramble with eggs, Tabasco, and Parmesan, inspired by San Francisco's old-school Italian diners. A hearty one-skillet breakfast or dinner.

The casserole turned out quite good, especially considering a reasonably low fat dish. Not only your mother will be impressed, this casserole is also an excellent breakfast or brunch at any occasions.

Add some class to your eggs with this tasty way to start off the day!

Greek spinach quiche with feta, Romano, and a whisper of nutmeg. Spanakopita flavors in a single-crust pie dish, ready for brunch, lunch, or a quick weeknight dinner.

Crab and spinach quiche loaded with Swiss and Parmesan in a flaky crust, kissed with nutmeg. Makes two full pies, so there's plenty for brunch guests and leftovers.

I make triangles and leave out the mizithra or cottage cheese (too wet for these). Great appetizers if you make them small.

Greek spanakopita triangles with spinach, feta, and cream cheese wrapped in buttery phyllo dough. Crispy, flaky appetizers that freeze beautifully for make-ahead entertaining.

A layered vegetable terrine with golden carrot-cauliflower and earthy spinach-mushroom layers baked in a water bath, chilled, and sliced for an elegant appetizer.