We all have those days when we’re running low on groceries and only have a few staples on hand. Here are a few ideas to turn the humble egg into a delicious and healthy dinner using items you likely have in your kitchen. Almost all of the produce listed in the below recipes can be substituted with something else—be creative and use what you have!

Soft Scrambled Eggs with Crispy Potatoes and Lemon Arugula Salad

Serve soft scrambled eggs alongside crispy oven baked potatoes (slice thin, toss in olive oil and season, bake at 400 degrees until crispy). For a quick and easy salad, use the same baking sheet to roast one bell pepper, cut into 1-inch pieces, tossed in some olive oil. Just use your spatula to move the potatoes to the side of the pan once they are almost done roasting. When the peppers are done, remove pan from oven, add a couple of handfuls of baby arugula or spinach to the hot baking sheet. Toss with the peppers, allowing the leaves to wilt, but leave the potatoes to the side. Squeeze the greens and peppers with some lemon juice, drizzle with olive oil, season with salt and pepper. Serve the eggs, potatoes and salad separately or combined. Serve alongside any fresh fruit, such as grapes or sliced oranges.

Spaghetti with Cherry Tomatoes, Asparagus and Fried Eggs

Cook pasta according the package directions. Once the pasta is draining, heat oil in the same pot and quickly sauté fresh garlic with bite-sized pieces of asparagus (can sub in broccoli, arugula or spinach). Season with salt and pepper. Add halved cherry tomatoes and toss. Add the pasta, stirring gently to combine. If needed, add more olive oil. Add the juice of one lemon, salt, pepper, and liberal amounts of grated fresh parmesan cheese. Serve with a fried egg on top.

Vegetarian Fried Rice

Scramble eggs in a pan preheated with sesame oil. Chop into small pieces as you scramble. Remove eggs from pan, add cooked rice. Stir over medium heat, adding more sesame oil if necessary. Add frozen peas and chopped carrots (as a shortcut, use a bag of frozen peas and carrots). Toss to heat through. Add the eggs, chopped garlic, fresh ginger and a generous drizzle of soy sauce or coconut aminos, to taste. Cook a few minutes more, stirring continually. Adjust seasoning as needed, top with sliced green onion.

Breakfast Tacos

Scramble eggs with chopped onion, a can of green chilies and a handful of either cheddar or Monterey jack cheese. Fill corn or flour tortillas with the eggs, top with salsa, avocado slices, and sour cream.


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Danielle was born and raised on Long Island, NY. She married a handsome country boy from Idaho and together they moved out to Colorado for a new adventure. Ten years later, they have 3 children, ages 6, 4 and 16 months. Though she sometimes misses the beaches and the Italian bakeries back east, her daily view of snowcapped mountains and the piercing blue sky remind her that she wouldn't want to live anywhere else. She reads cookbooks for fun and loves getting creative in the kitchen. A musician at heart, she can't walk by a grand piano without sitting down and playing for as long as those around her will let her. Her favorite thing to do with her little ones is snuggle under a quilt with them and read through a fresh stack of library books. She hopes her life will reflect the things she values most- her faith, family and friends (both the flesh ones and the TV show).


  1. What a great recipe! Simple, healthy and easy! Eggs are so nutritious and I am always looking for great ways to spruce them up. I’m always looking for recipes to keep my weight down. I’ve always struggled with my weight healthy eating and this method http://bit.ly/EasiestWeightloss have really help me to lose weight and keep it off. Hope this helps others.

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