Have you ever opened your refrigerator to find a wasteland of old, sad-looking produce staring back at you? Yeah, me too—on the regular. Food waste is a growing concern for the planet, not to mention our wallets. So how do we use up neglected vegetables in an easy, healthy, tasty way and keep them fueling our bodies and out of the landfill? Enter, the incredible egg….
Eggs are a good or excellent source of eight essential nutrients, including six grams of high-quality protein. Versatile, affordable, and great-tasting, eggs are the perfect partner for produce looking for purpose. Hooray!
Loathe leftovers? Not anymore! Each of my simple formulas contains just a handful of ingredients for which you can swap in any raw or cooked vegetables you have roaming around your refrigerator. Ready for the best part? All four formulas work well for breakfast, lunch, or dinner and take less than 15 minutes to prepare!
Let’s take a closer look at these egg-cellent formulas….
Pizza lovers look no further than my Veggie Pita Pizza. Mix and match your favorite leftover vegetables with some cheese and top it with an egg. The runny egg creates a glorious sauce that adds richness and depth to the meal.
Pancakes with vegetables in them? You betcha! Savory and delicious, these Veggie Pancakes taste great topped with salsa, sour cream, or yogurt.
Hash is usually something we save for the diner, but it’s so easy to make at home. The trick is to grate the sweet potato so it cooks quickly and still gets nice and golden brown. Top this Veggie Egg Hash with your favorite style of egg. I recommend fried or poached.
Tacos are delicious any time, and these Egg Veggie Tacos always hit the spot. Add your favorite toppings like cheese, sour cream, or beans.
In partnership with the Egg Nutrition Center