Face it! Fast food is popular in our culture because we think we do not have time. These egg dishes are High Protein, Really Easy, Super Fast and Totally Tasty!

The first is classic Barefoot Contessa, Ina Garten’s recipe that I have been making for years. I have been a fan since I first read her Barefoot in Paris cookbook!

Use any combination of herbs. I nearly always have some in the fridge or in a pot on the patio. I love Italian Flat Leaf Parsley, Basil, Rosemary, and Thyme… with coarse salt, cracked black pepper, and freshly grated Parmesan it is over the top good, super simple, fast and high protein!

Herb Baked Eggs

baked-eggs

Herb Baked Eggs
 
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Ingredients
  • 1 small garlic clove, minced
  • 1 tablespoon minced fresh herbs, parsley, rosemary & thyme are great but any one will do
  • 1 tablespoon freshly grated Parmesan
  • 4 large eggs
  • 2 tablespoons half and half or milk
  • 1 tablespoon butter
  • Kosher salt and freshly ground black pepper
Instructions
  1. Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
  2. Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 2 eggs into each of 2 teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
  3. Place 2 individual small gratin dishes on a baking sheet. Place 1 tablespoon of cream and ½ tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly.
  4. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.
  5. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven.
  6. Allow to set for 60 seconds and serve hot.
Nutrition Information
Serving size: Serves 2

Eggs Poached in Tomato Sauce with Feta

eggs-poached-in-tomato-with-feta

Eggs Poached in Tomato Sauce - Shakshuka
 
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A very popular dish from Israel, where eggs poached in seasoned tomatoes is called shakshuka. It is delicious and works for breakfast, lunch, or dinner. My grandmother made a similar Italian version for years. Fast comfort food at it's best. This dish is Crazy Good!!!
Ingredients
  • 1 tablespoon olive oil
  • 3 garlic cloves, sliced
  • One, 4-ounce jar roasted peppers, cut into strips
  • One, 15-ounce can chickpeas, drained
  • 2 teaspoons Hungarian sweet paprika
  • ⅓ teaspoon ground cumin
  • 1 28-ounce can crushed tomatoes
  • Kosher salt and freshly ground black pepper
  • ½ cup coarsely crumbled feta
  • 8 large eggs
  • 2 tablespoons chopped flat leaf parsley
Instructions
  1. Heat oil in a large covered skillet over medium-high heat. Saute garlic until soft, 1 to 2 minutes. Add roasted peppers, chickpeas, paprika, and cumin and cook for 3 to 4 minutes, until sizzling.
  2. Stir in crushed tomatoes, bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens, 12 to 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Make indentation in sauce with back of large spoon and crack an egg into it. Space the eggs as evenly as possible. Cover and simmer until whites are just set but yolks are to your liking, 5 to 8 minutes. Sprinkle with parsley.
Nutrition Information
Serving size: Serves 4

Minute Lasagna Roll

egg-crepe

Minute Lasagna Roll
 
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This simple two minute dish is easy to eat at any bariatric stage, contains high quality high protein, is low/no carb and TASTES LIKE LASAGNA! Do not be intimidated that we call it a crepe, its just an egg. Okay, so this is technically a Manicotti. Enjoy.
Ingredients
  • one large egg
  • a teaspoon of olive oil
  • ¼ cup part skim ricotta
  • 1 tablespoon Parmesan cheese
  • Mario Batali Tomato Basil Pasta Sauce
  • sea salt and black pepper
Instructions
  1. Scramble an egg in a bowl with a teaspoon of water. Pour the olive oil into a hot, 6-inch nonstick frying pan and add the egg. Quickly lift the pan and roll it around so the entire bottom is thinly coated in egg. Cook 30 to 35 seconds until surface looks nearly dry. Carefully lift the corner and flip. Move to plate, smear ricotta in a thick line across center of crepe, sprinkle with parmesan and roll up. Add a couple big spoonfuls of tomato sauce to your hot pan and let it sizzle. Pour over your lasagna roll.
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