Home | Indian Cuisine | Egg Recipes for Kids
Eggchilada
2 eggs
1 large flour tortilla
2 tablespoons salsa
2 tablespoons shredded cheddar cheese

Beat eggs and pour into a non-stick skillet over medium heat. As eggs begin to set, gently draw a pancake turner across the bottom of the skillet forming large soft curds. Cook until eggs are thickened, but still moist. Fold in salsa and cheese. Spread egg mixture down center of tortilla. Roll tortilla around eggs. Garnish with salsa and sour cream, if desired.
Low-Fat Baked Eggs in Bread Bowls
4 eggs
1/4 cup skim milk
1/3 cup onion, chopped
1/3 cup red pepper, chopped
1/3 cup green pepper, chopped
2 teaspoons dry mustard
1/2 cup reduced fat cheddar cheese
2 whole wheat pita bread shells, halved
Salsa, optional

Whisk together eggs, milk, onion, red pepper, green pepper, and mustard. Heat 10-inch skillet to medium high heat and pour egg mixture into pan. Scramble eggs until firm but still moist. Just before eggs are set, add cheese and warm until melted.
Warm pita pockets in microwave for 20 seconds. Open one pita half and spoon ¼ of egg mix into shell. Serve hot. Serves 4.
Nutritional Analysis per serving: calories 210, protein 14 g, carbohydrates 22 g, fat 7 g (2.5 g saturated), cholesterol 215 mg, sodium 330 mg.

Pizza Eggburger
1 teaspoon margarine
1 egg
1 hamburger bun
2-3 slices of pepperoni
1 tablespoon mozzarella cheese
1 tablespoon pizza sauce

Heat margarine in small skillet over medium heat. Break and slip egg into pan. Break yolk, if desired. When egg is set but still moist on tip, add slices of pepperoni. Turn egg over and sprinkle with cheese. Cook until cheese is melted. Open bun, spread with pizza sauce, and top with cooked egg.
Ranchero Omelet
1/2 cup refried beans
1/4 cup salsa, divided
2 eggs
2 tablespoons water
2 tablespoons shredded cheddar cheese

In small saucepan over low heat, stir together beans and 2 tablespoons of the salsa. Heat and stir thoroughly. In small bowl, beat together eggs and water. Coat a 7 to 10-inch skillet with cooking spray. Heat over medium-high heat. Pour in egg mixture. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface. Cook until tip is thickened and no visible liquid egg remains. Spread hot bean mixture done center of omelet. Sprinkle with cheese. With pancake turner, fold sides of omelet over beans and cheese. Slide onto plate and pour remaining salsa on top.
Lemon Dill Egg Salad
6 hard cooked eggs, chopped
2 green onions, finely chopped
1 stalk celery, chopped
2 strips bacon, crisply cooked and crumbled
½ c. red bell pepper, chopped
½ tsp. lemon pepper
1 tsp. dried dill weed

¾ c. reduces fat ranch salad dressingToss all ingredients together and chill for at least 1 hour. Good with sliced tomatoes and lettuce leaves on a French roll.
Lemon Dill Egg Salad
 6 Kaiser rolls, uncut
3 tablespoons Dijon mustard
3 tablespoons reduced-fat mayonnaise
2 cups shredded carrots
6 eggs
6 tablespoons shredded, part-skim, mozzarella cheese

Slice tops off rolls about 3/4 inch from top. With fork, scrape out insides of bottoms of rolls, leaving 1/2 inch wall all around. Set rolls aside.
In medium bowl, stir together mustard and mayonnaise until well blended. Stir in carrots until evenly coated with mustard mixture. Spoon 1/3 cup of the carrot mixture over bottom and up sides of each roll to form a nest. Place rolls and tops, cut side up, on baking sheet. Break and slip an egg into each carrot nest. Sprinkle 1 tablespoon cheese over each egg. Bake in preheated 325 F oven until whites are completely set and yolks begin to thicken but are not hard, about 30 to 35 minutes. 6 servings

Egg Salad Spread Supreme
6 hard-cooked eggs, chopped
1/4 cup shredded zucchini
1/4 cup shredded carrots
2 tablespoons chopped celery
1 tablespoon chopped green onion
1/4 cup fat free cream cheese, softened
2 tablespoons plain yogurt (or mayonnaise)
1/4 teaspoon seasoning salt
1/4 teaspoon dill weed
pinch of dry mustard, salt, and pepper

Combine eggs, zucchini, carrots, celery, and green onion in bowl; set aside. Mix cream cheese, mayonnaise, and seasonings until thoroughly blended. Combine cream cheese mixture and egg mixture. Cover and refrigerate until ready to use. Serves 6.
Serve on split hard rolls, bagels, whole wheat or white bread slices, or croissants.
Nutritional Analysis per serving: calories 90, protein 8 g, carbohydrates 2 g, fat 5 g (1.5 g saturated), cholesterol 215 mg, sodium 180 mg.
Festive Taco Dip
8 eggs
½ c. salsa
½ c. shredded cheddar cheese
1 ½ c. shredded lettuce
¼ c. chopped green pepper
¼ c. chopped green onion
¼ c. chopped tomato
Tortilla chips
Optional: sour cream and salsa

Beat eggs together. In skillet over medium heat, scramble eggs until set, but still moist. Add salsa and cheddar cheese to egg mixture. Fold together until cheese melts. Top with shredded lettuce, green pepper, onion and tomato. Serve as a dip with tortilla chips. Top with additional salsa and sour cream if desired. Serve immediately with tortilla chips.
Minty Meringues
3 egg whites
¼ tsp. cream of tarter
1/8 tsp. salt
6 drops green food coloring
½ c. superfine sugar
½ tsp. peppermint extract
½ tsp. vanilla extract
Beat egg whites until foamy in a large bowl at high speed; sprinkle cream of tarter, salt, and food coloring over the egg whites and continue beating until soft peaks form. Gradually add sugar, 1 tbsp. at a time, beating until stiff peaks form. Beat in flavorings just until blended.
Spoon meringue into decorating bag fitted with No. 30 star tip; pipe out meringue stars onto 2 large foil-lined baking sheets. Bake at 225 degrees F for 45 minutes; turn of oven and let dry in oven 1 hour. Remove from oven and let dry completely on a wire rack. Layer stars between strips of waxed paper in an airtight container. Store at room temperature for up to 1 week or freeze for several weeks. Makes 20 dozen.

Herbed Deviled Eggs
6 hard cooked eggs
3 tbsp. cottage cheese
2 tbsp. low fat plain yogurt
1 tbsp. finely chopped onion
1 tsp. prepared mustard (Dijon Style)
½ tsp. dried parsley
¼ tsp. dill weed
1/8 tsp. garlic powder
dash hot pepper sauce
salt and pepper to taste- optional

Cut eggs in half. Put half of yolks in small bowl; reserve remaining yolks for another use or discard. With a fork mash yolks together with cottage cheese and yogurt. Stir in remaining ingredients. Season with salt and pepper, if desired. Fill egg halves. Chill before serving.
Oriental Egg Strips
6 large eggs, slightly beaten
1 Tbsp. all-purpose flour
1 Tbsp. stir-fry seasoning
2 Tbsp. margarine
Sweet -sour sauce

Beat eggs with flour and seasoning. Melt margarine in a 325 degree electric skillet. Pour egg mixture into skillet and spread evenly. Cook eggs about 1 minute or until underside becomes firm enough to turn. Cut mixture in half and turn, cooking underside a little more.
Remove from pan and cut into 2-inch strips. Dip strips in sweet-sour sauce for a delicious snack or appetizer.