Greek salad omelette

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• Ingredients:
• 10 eggs
• handful of parsley leaves, chopped (optional)
• 2 tbsp olive oil
• 1 large red onion , cut into wedges
• 3 tomatoes , chopped into large chunks
• large handful black olives , (pitted are easier to eat)
• 100g feta cheese , crumbled
• Directions:
  1. Heat the grill to high. Whisk the eggs in a large bowl with the chopped parsley, pepper and salt, if you want. Heat the oil in a large non-stick frying pan, then fry the onion wedges over a high heat for about 4 mins until they start to brown around the edges. Throw in the tomatoes and olives and cook for 1-2 mins until the tomatoes begin to soften.
  2. Turn the heat down to medium and pour in the eggs. Cook the eggs in the pan, stirring them as they begin to set, until half cooked, but still runny in places - about 2 mins. Scatter over the feta, then place the pan under the grill for 5-6 mins until omelette is puffed up and golden. Cut into wedges and serve straight from the pan.

Salad with Egg Dressing

Ingredients

• 2 eggs, beaten
• 1/2 cup sugar
• 1/4 cup water
• 1/4 cup vinegar
• 8 cups mixed salad greens
• 1 small onion, chopped
• 4 bacon strips, cooked and crumbled
• 1 medium tomato, cut into wedges
• 1/2 cup sliced cucumber

Directions

1. In a microwave-safe bowl, combine the eggs, sugar and water. Microwave, uncovered, on high for 1 minute. Stir in vinegar; cook for 1 to 1-1/2 minutes or until a thermometer reads 160 degrees F.
2. Meanwhile, in a salad bowl, combine greens, onion, bacon, tomato and cucumber. Drizzle with warm dressing; toss to coat.

Mom's Baked Egg Muffins

Ingredients

• 6 slices bacon
• 1 1/2 tablespoons butter, melted
• 1 1/2 tablespoons maple syrup
• 6 slices bread, crusts removed
• 6 eggs
• salt and black pepper to taste
• 6 tablespoons heavy cream
• 6 tablespoons shredded Cheddar cheese, or as desired

Directions

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
2. Preheat an oven to 375 degrees F (190 degrees C). Grease muffin cups.
3. Combine the melted butter and maple syrup in a small bowl. Flatten a piece of bread with a rolling pin. Brush the bread with the butter mixture. Line the muffin cup with the flattened bread. Repeat with the remaining bread slices. Bake in a preheated oven until the bread crisps, about 3 to 5 minutes.
4. Sprinkle crumbled bacon into the bottom of the toast cups. Crack an egg into each cup. Season with salt and pepper to taste. Top each egg with 1 tablespoon of heavy cream and 1 tablespoon cheese. Bake until the whites are just set, about 10 to 14 minutes or until the eggs are cooked to your taste.

Potato Salad Deviled Eggs

Ingredients

• 8 eggs
• 1 large potato, coarsely chopped
• 2 teaspoons pickle relish
• 2 teaspoons mustard
• 4 teaspoons creamy salad dressing (such as Miracle Whip®)
• salt to taste
• ground black pepper to taste
• paprika for garnish

Directions

1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Slice the cooled eggs in half lengthwise, and scoop out and reserve the yolks.
2. While the eggs are cooking, place the cut-up potato into a saucepan with water to cover, bring to a boil, reduce heat, and simmer until the potato pieces are tender, 10 to 15 minutes. Drain the potato, and let cool.
3. In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place the potato into a bowl, and coarsely mash with a fork. Lightly combine the potato with the yolk mixture. Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.

Sausage Egg Squares

Ingredients

• 1 pound turkey Italian sausage links, casings removed
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 1 (16 ounce) package small curd 1% cottage cheese
• 2 cups shredded reduced-fat Cheddar cheese
• 1 1/2 cups egg substitute
• 1 cup fat-free milk
• 1 cup reduced-fat biscuit/baking mix
• 1 (4 ounce) can chopped green chilies

Directions

1. In a large nonstick skillet, cook sausage, green pepper and onion over medium heat until meat is no longer pink; drain. stir in the remaining ingredients. Pour into a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.