Healthy Egg Recipes

These crustless mini quiches are like portable omelets. Turkey sausage and sautéed mushrooms keep them light and savory. Small and satisfying, they're also a good finger food for your next cocktail party.

Italian egg-drop soup, Stracciatella, is traditionally a light soup made with just chicken broth, eggs and herbs. We added pasta, chickpeas and arugula to turn it into a meal. Serve with: Garlic bread and Caesar salad.

A frittata is a baked omelet that requires no flipping. This one features tangy goat cheese and sweet red bell peppers. Make it a Meal: Serve with home fries and a salad of mesclun greens.

This elegant broccoli and goat cheese soufflé will wow your family and friends. Soufflés are surprisingly easy to make--the only trick is getting them on the table before they deflate. Serve with: A tomato-and-fennel salad and, for dessert, fresh strawberries drizzled with balsamic vinegar.

Smoked salmon and egg whites on a toasted whole-wheat English muffin is the perfect power breakfast. For a more substantial meal, pair it with a piece of fruit or a glass of 100% juice.

We love the way Brie and apples taste together in these mini quiches. Mini phyllo cups make it swift and simple to create an elegant appetizer.

Served with plenty of crusty bread and a green salad, this is a perfect dish for brunch or a light supper. Roasting is an excellent technique for ratatouille because the vegetables retain a distinct texture, yet the flavors meld. Pay close attention while you are cooking the eggs in the oven; they turn from nicely set to hard as a rock in a flash.

Packed with a flavorful medley of chewy wild rice and three kinds of mushrooms, this satisfying frittata is perfect for Sunday brunch. Don't worry if you can only find one kind of mushroom--the richly aromatic top of baked Parmesan and crisp prosciutto will make up for it.

This unusual combination of eggs braised in tomato sauce served on crusty bread is out of this world. Also try it over angel hair pasta. Serve with: Steamed broccolini.

Our version of green eggs and ham is full of spinach, leeks and dill, along with ham and havarti cheese. Serve with: Roasted red potatoes or hash browns.

This pizza, topped with bacon, eggs and asparagus, was inspired by a wood-fired-oven pizza served at the Montpelier, Vermont, farmers' market. Serve with: Mixed green salad.

Deviled eggs are a perennial potluck favorite. Our recipe replaces some of the egg yolks with nonfat cottage cheese--keeping the filling velvety and rich while reducing some of the fat. No one will know the difference.

This quiche recipe is full of broccoli, Cheddar cheese and smoky ham surrounded by a crispy hash brown crust. Look for precooked shredded potatoes in the dairy section or in the produce section--or use frozen hash brown potatoes in this easy quiche recipe.

Not kid stuff: A sophisticated and safe low-fat version of classic eggnog.

We've loaded this meaty pie with a whole pound of turkey sausage and given it a fabulous, flaky phyllo crust. Real men do eat quiche!

Soufflés may look like a restaurant-only dessert, but they are actually easy to make. Whip them up right after dinner and enjoy while they're still warm from the oven.

This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.

Here's a creative way to use leftover cooked spaghetti: try mixing it with eggs for a filling Italian omelet. If you don't want to buy separate bunches of fresh herbs, look for an Italian blend package that may contain some of each or use one-third the amount of dried.

Potatoes, cheese and greens make this mini quiche recipe delicious and satisfying. Bake up a batch over the weekend and you'll have breakfast available in a hurry for the rest of the week.

Wow your brunch guests with this adorable muffin-tin recipe of baked eggs in a “nest” of prosciutto and hash browns. Make sure you really wring out as much liquid as you can from the potatoes before you bake them--it will prevent the cups from sticking in the muffin tin.