Top 5 Delicious Egg Recipes For Lunch To Try Out

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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:

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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.

Ingredients:

  1. Eggs – 3
  2. Zucchini – ½ cup, cut into thin rounds
  3. Onions – 2 tbsp, cut into rings
  4. Tomatoes – ¼ cup, finely chopped
  5. Butter – 2 tbsp, unsalted
  6. Water – 3 tbsp
  7. Oregano seasoning – ¼ tsp
  8. Salt – to taste
  9. Red pepper flakes – a pinch

Directions:

  1. Place a medium sized sauce pan on medium to high flame and add ½ of the butter.
  2. As butter melts, add onions and zucchini and sauté until the veggies are crispy tender.
  3. Add tomato and cook for about a minute more.
  4. Meanwhile, beat eggs with salt, seasoning, pepper, and a little amount of water.
  5. Pour the egg mixture over the veggies and cook on a medium heat until the eggs turn firm and edges start lifting up.
  6. Using a spatula, flip over and cook for a minute more to ensure that eggs are completely cooked.
  7. Serve hot sprinkled with a little more oregano seasoning alongside toasted garlic bread slices.

2. Spicy Egg Curry:

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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.

Ingredients:

  1. Eggs – 3, hard boiled, peeled
  2. Potato – 3, medium, cooked, peeled, cut into large chunks
  3. Onions – 2, medium, finely chopped
  4. Garlic – 15 pods, finely chopped
  5. Ginger – 1-inch piece, peeled and finely grated
  6. Green chilies – 4, slit lengthways
  7. Tomatoes – 5, medium sized, finely chopped
  8. Cumin seeds – 1 ½ tsp
  9. Coriander leaves – 2 tbsp + 1 tsp
  10. Coconut oil – 2 tbsp
  11. Turmeric powder – ½ tsp
  12. Salt – to taste

Directions:

  1. Place a medium sized skillet on medium to high flame.
  2. Add onions, garlic, ginger, green chilies, cumin seeds, and turmeric powder to the skillet.
  3. Saute the veggie mixture for 3 to 4 minutes or until onions start losing their color.
  4. Add oil and 2 tbsp of coriander leaves and keep sautéing until the mixture turns deep brown.
  5. Add tomatoes and continue to cook until the tomatoes are cooked well and turn soft and mushy and oil starts leaving the mixture.
  6. Add about ½ a cup of water and cook until the mixture reaches desired consistency.
  7. Add salt, potatoes, and eggs and let the mixture come to a boil.
  8. Lower the heat and let the mixture simmer for 5 to 6 minutes so that the flavor steeps in.
  9. Check the seasoning and adjust.
  10. Increase the heat level and let the mixture boil for 30 seconds more.
  11. Mix in leftover coriander leaves and remove from the heat.
  12. Serve hot with rice.

3. Egg Lettuce Rolls:

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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.

Ingredients:

  1. Eggs – 2, hard boiled and peeled
  2. Low fat mayonnaise – 1 tbsp
  3. Bacon – 2 slices
  4. Multigrain bread – 4 slices
  5. Iceberg lettuce – 1 cup, finely shredded
  6. Salt – to taste
  7. Black pepper – to taste, freshly ground

Directions:

  1. On a skillet place on medium to high heat, add bacon.
  2. Cover and cook until bacon slices turn evenly.
  3. Transfer to a paper towel, wrap tightly and squeeze off the dripping.
  4. Chop eggs roughly and add it to a mixing bowl along with crumbled bacon slices.
  5. Mix in mayonnaise, salt, and pepper and toss to ensure even coating.
  6. Discard the bread crusts.
  7. With a rolling pin, flatten out the bread slightly.
  8. Spread half a tablespoon of the egg mixture of each bread slice, leaving about a centimeter each from top and bottom edges.
  9. Top up with lettuce.
  10. Roll up from the opposite end to look like a wrap.
  11. 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:

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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!

Ingredients:

  1. Basmati rice – 2 cups, washed, soaked for 15 minutes and drained
  2. Eggs – 4 [hard boiled, peeled, halved] + 2
  3. Onion – 2, large, finely sliced
  4. Green chilies – 5, slit lengthways
  5. Tomatoes – 1, large, finely sliced
  6. Cloves – 5
  7. Bay leaf – 1
  8. Cinnamon – 1 1-inch stick
  9. Black peppercorns – ¾ tsp
  10. Ginger garlic paste – 1 tbsp
  11. Garam masala – 1 tsp
  12. Curd – 2 tbsp
  13. Cooking oil – 3 tbsp
  14. Salt – to taste
  15. Coriander leaves – for garnishing

Directions:

  1. Place a deep saucepan on medium to high flame and heat oil.
  2. Add whole spices and sauté for a minute.
  3. Mix in onions, ginger garlic paste, and green chilies, and sauté until onions turn brown.
  4. Add tomatoes and cook until tomatoes turn mushy.
  5. Crack in the two uncooked eggs into this mixture and scramble them.
  6. Mix in the drained rice and sauté for a minute more.
  7. Add salt to taste.
  8. Mix in boiled eggs.
  9. Add 4 cups of hot water, cover, and cook until rice is half cooked.
  10. Remove the lid and mix in garaml masala and curd.
  11. Cover and cook until the rice turns soft and no more water is left.
  12. Garnish with coriander leaves and serve hot along with a raita of your choice.

5. Egg Salad Sandwich:

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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.

Ingredients:

  1. Eggs – 2, hard boiled, peeled and diced
  2. Potato – 2, medium, peeled, cooked and mashed
  3. Pasta seasoning – 1 tsp
  4. Red chili flakes – 1 tsp
  5. Salt – to taste
  6. Cucumber – 1, peeled, cut into thin rounds
  7. Whole wheat bread – 4
  8. Butter – 2 tsp, salted

Directions:

  1. Mix Eggs With Potato And Seasoning And Keep Aside For About 15 To 20 Minutes.
  2. Halve The Bread Slices And Trim Off The Edges, If You Dislike The Crusts.
  3. Apply Butter On The 8 Halves Of The Bread Slices And Keep Aside.
  4. Divide The Mixture Into 4 Equal Portions And Spread Across Four Of The Buttered Bread Halves.
  5. Top With Cucumber Slices And Cover With Rest Of The Bread Halves.
  6. 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.

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