My new favorite breakfast is 1/2 cup of Eggbeaters mixed with a green onion or fresh chives and 1/4 cup mozzarella. I add Italian herb seasoning and garlic powder and pepper. With that I have a bowl of strawberries and yogurt. It is a filling yet low-calorie breakfast. YUM!!!

Cheryl

Here is a israeli recipe for shasuka that is awesome.....
chopped onions
fresh tomatos
Eggs and pita
Garlic if wanted....


brown onions in olive oil,cut tomatos in pieces and put in frying pan cover on low till they get mushy,add garlic if you want and put eggs on top 2or 3, then cover and simmer 20 minutes... love this stuff, eat with pita

I love eggs, but not without the yolk. IMO, the calories are not that bad and are totally worth it for the flavor. I have not other cholestorol issues or the like, so I only eat the real deal.

I often have 2 hard-boiled eggs diced and heated with a bit of non-dairy butter and salt for breakfast.

I make "muffins" with eggs, veggies, seasonings, and sometimes meat or dairy. They are portable and re-heatable.

We love veggie-loaded omelets as well.

I make a yummy egg slad someitme,s but not often, as I tend to overeat it.

My 7-year-old loves to make scrambled eggs for the family.

I love egg white omelettes. I always have mushroom, sometimes a slice of 2% American cheese, and any other veggies that I might have on hand.

If I am low, low, low in my points for the day, I might eat whole eggs. To me, they aren't something that I would then turn around and binge on, yet they'll provide my points for the day so it's a happy medium. :)

I use cooking spray to cook them in.

I too only buy free range organic eggs (about to get our own chickens so the cost isn't such a factor...but until then, these are all I buy after reading up on the alternative). Anyway...one other thing: I never buy EggBeaters or the like - a waste of money. All it is is egg whites with a little water added and they charge you the price of 3 dozen regular eggs!! So, I purchase eggs and use the egg whites. Now that I have switched over to organic, though, the price isn't the issue. However, if you are not concerned with buying organic eggs, then you can lower your grocery bill just by doing your own egg whites. Some people think this is a waste. However, think of it this way: You are paying over $3 for about 8 egg whites. How about around $1 for 12 egg whites? If you don't like the thought of wasting the yolks, feed them to your dog (if there isn't a medical contraindication for them)! It makes their coats really nice.

I usually eat oats for breakfast, but if and when I do want eggs, I use egg whites only and just fry in a pan sprayed with olive oil. Then I put it in a high-fiber, whole wheat slice of bread. It satisfies my craving for an egg. :smug:

yummy - I love scrambled eggs: either with salsa or with torn baby spinach and reduced fat cheddar. It tastes amazing and it keeps you satisfied a long time.

Another egg beaters fan here. High in protein, low in cholesterol and totally filling. I usually make an omelet once or twice a week with egg beaters, broccoli (or some other veggie), and rf cheese. Then I top it with some salsa and light sour cream. I also have the occasional craving for poached eggs, so I of course use real eggs then. Usually a weekend item.

I was going to ask - is cholesterol the reason egg whites are so popular? Aside from the cholesterol, it seems that yolks have a good nutrition-to-calores ratio. Is that right?

I don't buy eggs that often, but I love it when I do get them! For the most part I have the occassional hard boiled egg or an egg white omelets. But my all time favorite egg meal is the Breadless French Toast recipe that I got off of someone's blog a few years ago.

Breadless French Toast

1 Egg
1/4 C Egg Whites
Splenda
Cinnamon

Whisk the egg & egg whites together with enough splenda and cinnamon to taste. Spray omelet pan with Pam and cook as you do omelets. Sprinkle with a little more Splenda and add 2 tsp of light maple syrup.

Cholesterol is the reason I try and avoid yolks. I don't have high cholesterol but at my dr appt in Jan, the day I started my plan, I was borderline. That's the first time I've had a funky"ish" health report and I didn't like the feeling at all! So I'm watching cholesterol carefully.

I might add that you get great protein without the yolk, and if you are trying to watch calories and fat in your diet, then egg whites are the way to go. You get the protein without the added fat or calories. However, if you plan for the calories and fat (and cholesterol is not an issue with you), then I think having a yolk now and then is definitely a good thing. Sometimes I will do 2 egg whites with 1 egg. The whites create more volume without having the fat/calories of a 3-egg omelet.

Last night I made the following and it is pretty good:

7 egg whites, 2 whole eggs
2 cups of mashed up frozen broccoli (defrosted then mashed into smaller pieces)
1 cup of shredded skim mozarella
pepper
red pepper flakes

I mixed that all up in a bowl, sprayed a muffin pan with Pam then filled the muffin cups about 2/3rd full. I baked it on 350 for 20-25 minutes (watched it after the 20 minute mark to make sure it firmed up). I let them cool then scooped them out of the muffin cups. Now I have them for the week to eat :)

Also regarding egg whites, they are almost the perfect protein. Egg yolks aren't bad but they just aren't as good nutritionally as egg whites. You can make very low calorie, high protein dishes using mostly egg whites. I do love my hard boiled eggs though.

I have eggs every morning as part of my breakfast. I just crack and egg and an egg white into a bowl, whisk 'em together, and microwave until mostly solid. Then I had 1/4C cottage cheese, and nuke until the cottage cheese has melted somewhat. I also have a bowl of oatmeal, and I'm full for hours!

Yes - frittatas! A giant frittata is a great company dish, "special" enough for a dinner party but still really low calorie and great with a salad. It is a little high in fat percentage for an "everyday" dinner, but it tastes amazing and is great with company, and my diet is really low-fat generally anyway so I'm ok with having a little more fat some nights - especially if its balanced out with a salad, and its way better than most of my dishes that I used to prepare for company. My favorite frittata recipe is as follows:

Serves 4
2 medium leeks, cleaned and chopped
2-3 cups additional mixed veggies (chopped broccoli, chopped cherry tomatoes, chopped bell peppers, frozen spinach, asparagus, or any veggies that you like)
4 whole eggs
8 egg whites
2 Aidell's Chicken and Turkey Sausages, any variety, in small dice
1 cup cooked whole wheat pasta (penne is fabulous for this, but leftover pasta of any variety is fine)
1 2oz container crumbled goat cheese (lowfat if you can find it - they have it at trader joes)
Cooking spray
Salt and pepper to taste

Spray a large saute pan with cooking spray. Saute leeks and other veggies until just barely tender - they will finish cooking in the oven. Remove to a large bowl. In the same pan, cook the diced sausage until the edges have crisped. Remove to the bowl with the veggie mixture and allow to cool.

Once the mixture has cooled, add the four whole eggs, half of the goat cheese, and cooked pasta to the bowl and mix. Add salt and pepper. In a separate bowl, add the 8 egg whites. Whisk or beat until the egg whites form stiff peaks. Spoon approximately 1/3 of the egg whites into the large bowl with the veggies, sausage, and whole eggs and fold gently. Continue to add additional egg whites and fold until combined, trying to keep as much air in the egg whites as possible.

Heat oven to 400 degrees. Spray a extra-large oven safe saute pan (make sure you have a lid!) liberally with cooking spray. Heat this pan over medium-low heat. When the pan is heated, pour in the egg, veggie, and sausage mixture. Sprinkle remaining goat cheese over the top, cover, and cook 15 minutes over medium-low heat until the frittata begins to set. Remove the lid and transfer to a rack in the middle of the preheated oven. Bake until the top is golden and the frittata is set in the middle, approximately 15-20 additional minutes. If the frittata seems to be getting too dark on the top, replace the lid on the pan and continue baking until the center of the frittata doesn't jiggle when you shake the pan. To be sure the frittata is done, check the center by poking in a toothpick or clean knife...it should come out without any wetness from raw egg. Allow to cool 5-10 minutes.

If you are serving this for company, you can make a really great presentation by running a knife around the outside edges and flipping the frittata out onto a cake plate or other large serving platter - it is golden brown and very pretty. A sprinkle of fresh herbs on the top and it makes a gorgeous presentation. Cut into four large wedges and serve. BONUS - these leftover wedges are perfect for lunches the next day, too - they keep really well.

Nutritionals (obviously may change with different veggies/sausages/cheese fat levels, etc, but this is for my basic recipe with 2 medium leeks, 2 cups of chopped broccoli, and one cup of chopped cherry tomatoes, and full-fat crumbled goat cheese since the lowfat is so hard to find).

Serving size - 1/4 of frittata
Calories: 331
Fat: 15g
Carbs: 24g
Fiber: 3g
Protein: 28g

Vitamins/Minerals:
Vitamin A: 38%
Vitamin D: 13%
Vitamin E: 23%
Vitamin K: 160%
Vitamin C: 85%
Thiamin: 17%
Riboflavin: 68%
B-6: 24%
B-12: 28%
Niacin: 12%
Folate: 25%
Iron: 23%
Zinc: 10%
Selenium: 72%
Calcium: 16%
Phosphorus: 34%
Magnesium: 20%
Sodium: 589mg
Potassium: 513mg

That sounds really good. I may try that for something different this week. Thanks!