From omelets to curries to casseroles and lasagna, there are various ways you can include eggs for protein. If you want a simple lunch, then even a savory egg muffin along with some fresh fruits and a slice of whole grain bread can work just fine.
5 Tasty Egg Dishes To Try At Lunch:
I have selected 5 egg recipes that you can try for lunch. From a simple, yet splendid omelet to a casserole, this article offers you five different ways of including eggs in your lunch.
Delve into the article to know about these 5 lunch special eggy delights:
1. Zucchini Omelet:
An easy to prepare delight, this can be included in your kid’s lunch box along with toasted garlic bread. A perfect crowd pleaser, it is a great potluck lunch recipe that makes the most out of the summer veggies.
- Eggs – 3
- Zucchini – ½ cup, cut into thin rounds
- Onions – 2 tbsp, cut into rings
- Tomatoes – ¼ cup, finely chopped
- Butter – 2 tbsp, unsalted
- Water – 3 tbsp
- Oregano seasoning – ¼ tsp
- Salt – to taste
- Red pepper flakes – a pinch
- Place a medium sized sauce pan on medium to high flame and add ½ of the butter.
- As butter melts, add onions and zucchini and sauté until the veggies are crispy tender.
- Add tomato and cook for about a minute more.
- Meanwhile, beat eggs with salt, seasoning, pepper, and a little amount of water.
- Pour the egg mixture over the veggies and cook on a medium heat until the eggs turn firm and edges start lifting up.
- Using a spatula, flip over and cook for a minute more to ensure that eggs are completely cooked.
- Serve hot sprinkled with a little more oregano seasoning alongside toasted garlic bread slices.
2. Spicy Egg Curry:
This one is from my kitchen and was taught to me by my father-in-law. This does not use any other spices except for turmeric powder. While the ingredients look simple, the dish tastes fabulous and is a perfect accompaniment for Indian flat breads as well as rice.
- Eggs – 3, hard boiled, peeled
- Potato – 3, medium, cooked, peeled, cut into large chunks
- Onions – 2, medium, finely chopped
- Garlic – 15 pods, finely chopped
- Ginger – 1-inch piece, peeled and finely grated
- Green chilies – 4, slit lengthways
- Tomatoes – 5, medium sized, finely chopped
- Cumin seeds – 1 ½ tsp
- Coriander leaves – 2 tbsp + 1 tsp
- Coconut oil – 2 tbsp
- Turmeric powder – ½ tsp
- Salt – to taste
- Place a medium sized skillet on medium to high flame.
- Add onions, garlic, ginger, green chilies, cumin seeds, and turmeric powder to the skillet.
- Saute the veggie mixture for 3 to 4 minutes or until onions start losing their color.
- Add oil and 2 tbsp of coriander leaves and keep sautéing until the mixture turns deep brown.
- Add tomatoes and continue to cook until the tomatoes are cooked well and turn soft and mushy and oil starts leaving the mixture.
- Add about ½ a cup of water and cook until the mixture reaches desired consistency.
- Add salt, potatoes, and eggs and let the mixture come to a boil.
- Lower the heat and let the mixture simmer for 5 to 6 minutes so that the flavor steeps in.
- Check the seasoning and adjust.
- Increase the heat level and let the mixture boil for 30 seconds more.
- Mix in leftover coriander leaves and remove from the heat.
- Serve hot with rice.
3. Egg Lettuce Rolls:
These good-for-you egg rolls do not use fatty mayonnaise, making it a healthier and tastier choice. Roll it in multigrain bread for a hassle-free lunch option.
- Eggs – 2, hard boiled and peeled
- Low fat mayonnaise – 1 tbsp
- Bacon – 2 slices
- Multigrain bread – 4 slices
- Iceberg lettuce – 1 cup, finely shredded
- Salt – to taste
- Black pepper – to taste, freshly ground
- On a skillet place on medium to high heat, add bacon.
- Cover and cook until bacon slices turn evenly.
- Transfer to a paper towel, wrap tightly and squeeze off the dripping.
- Chop eggs roughly and add it to a mixing bowl along with crumbled bacon slices.
- Mix in mayonnaise, salt, and pepper and toss to ensure even coating.
- Discard the bread crusts.
- With a rolling pin, flatten out the bread slightly.
- Spread half a tablespoon of the egg mixture of each bread slice, leaving about a centimeter each from top and bottom edges.
- Top up with lettuce.
- Roll up from the opposite end to look like a wrap.
- Enwrap in an aluminum foil and pack up for lunch. Alternatively, you can wrap it in a plastic wrap and refrigerate it to enjoy later.
4. Egg Biryani:
If you want something special to be served for lunch to add some fire to a lazy weekend, then this egg biryani would be the right choice. Basmati rice flavored with assorted spices, including cardamom, cloves, and cinnamon, and cooked over a low heat under pressure – yummy!
- Basmati rice – 2 cups, washed, soaked for 15 minutes and drained
- Eggs – 4 [hard boiled, peeled, halved] + 2
- Onion – 2, large, finely sliced
- Green chilies – 5, slit lengthways
- Tomatoes – 1, large, finely sliced
- Cloves – 5
- Bay leaf – 1
- Cinnamon – 1 1-inch stick
- Black peppercorns – ¾ tsp
- Ginger garlic paste – 1 tbsp
- Garam masala – 1 tsp
- Curd – 2 tbsp
- Cooking oil – 3 tbsp
- Salt – to taste
- Coriander leaves – for garnishing
- Place a deep saucepan on medium to high flame and heat oil.
- Add whole spices and sauté for a minute.
- Mix in onions, ginger garlic paste, and green chilies, and sauté until onions turn brown.
- Add tomatoes and cook until tomatoes turn mushy.
- Crack in the two uncooked eggs into this mixture and scramble them.
- Mix in the drained rice and sauté for a minute more.
- Add salt to taste.
- Mix in boiled eggs.
- Add 4 cups of hot water, cover, and cook until rice is half cooked.
- Remove the lid and mix in garaml masala and curd.
- Cover and cook until the rice turns soft and no more water is left.
- Garnish with coriander leaves and serve hot along with a raita of your choice.
5. Egg Salad Sandwich:
Packed with the goodness of eggs and cucumbers, this one is a perfect summer lunch option. Flavor it with a little tomato ketchup and pack it into your kid’s lunchbox to be relished alongside a fruit of her choice. You can also keep a handful of nuts.
- Eggs – 2, hard boiled, peeled and diced
- Potato – 2, medium, peeled, cooked and mashed
- Pasta seasoning – 1 tsp
- Red chili flakes – 1 tsp
- Salt – to taste
- Cucumber – 1, peeled, cut into thin rounds
- Whole wheat bread – 4
- Butter – 2 tsp, salted
- Mix Eggs With Potato And Seasoning And Keep Aside For About 15 To 20 Minutes.
- Halve The Bread Slices And Trim Off The Edges, If You Dislike The Crusts.
- Apply Butter On The 8 Halves Of The Bread Slices And Keep Aside.
- Divide The Mixture Into 4 Equal Portions And Spread Across Four Of The Buttered Bread Halves.
- Top With Cucumber Slices And Cover With Rest Of The Bread Halves.
- Pack It In The Lunchbox Along With A Dip Of Your Choice And Handful Of Veggies.
Each of these recipes is packed with perfect nutrition, with most of them are low on calories. I love all of them. Plus there are many more in my favorite’s list – egg fried rice, French toast, egg scramble, egg and veggie sandwich – a treasure house of egg recipes!
What is your favorite egg recipe for lunch? Do share your favorite egg recipe with us in the comments section below.