Recipes for Eggs

Ingredients

• 2 cups cooked rice
• 3 eggs (past expiration date but still safe to consume)
• 1 cup mixed vegetables (carrots, peas, corn)
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Instructions

1. In a large skillet or wok, heat the vegetable oil over medium heat.
2. Add the mixed vegetables and cook until tender, about 5 minutes.
3. Push the vegetables to one side of the skillet and crack the eggs into the empty space.
4. Scramble the eggs until cooked through, then mix them with the vegetables.
5. Add the cooked rice to the skillet and stir to combine with the vegetables and eggs.
6. Pour the soy sauce over the rice mixture and stir well to coat everything evenly.
7. Season with salt and pepper to taste.
8. Continue cooking for another 2-3 minutes, stirring occasionally, until the rice is heated through.
9. Serve hot and enjoy!

Ingredients

• 6 slightly expired eggs
• 1 cup shredded cheddar cheese
• 1 cup chopped bell peppers
• 1 cup chopped onions
• Salt to taste
• Pepper to taste
• Non-stick cooking spray

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Spray a muffin tin with non-stick cooking spray.
3. In a bowl, beat the eggs, and stir in the shredded cheese, chopped bell peppers and onions. Season with salt and pepper.
4. Pour the egg mixture evenly into the muffin cups.
5. Bake in the preheated oven until the eggs are set, about 20 minutes.

Ingredients

• 2 ripe avocados
• 4 slightly expired eggs
• 1/4 cup mayonnaise
• 1 tablespoon dijon mustard
• 1 tablespoon lemon juice
• 1/4 cup chopped fresh herbs (such as parsley, dill, or chives)
• Salt and pepper to taste

Instructions

1. Cut the avocados in half and remove the pits. Scoop out some of the flesh to create a larger cavity.
2. In a bowl, mash the slightly expired eggs with a fork until well crumbled.
3. Add mayonnaise, dijon mustard, lemon juice, chopped fresh herbs, salt, and pepper to the mashed eggs. Mix well to combine.
4. Scoop the egg salad mixture into the avocado halves, filling them generously.
5. Serve immediately and enjoy!

Ingredients

• 4 slightly expired eggs
• 1 tablespoon chopped fresh herbs (such as parsley, chives, or basil)
• Salt and pepper to taste

Instructions

1. Crack the eggs into a bowl and beat lightly.
2. Heat a non-stick skillet over medium heat.
3. Pour the beaten eggs into the skillet and cook, stirring gently, until they start to set.
4. Sprinkle the chopped herbs over the eggs and continue cooking until the eggs are fully set but still moist.
5. Season with salt and pepper to taste.
6. Serve immediately.

Ingredients

• 4 eggs (past expiration date but still safe to consume)
• 1/2 cup chopped bell peppers
• 1/2 cup chopped onions
• 1/2 cup chopped mushrooms
• 1/2 cup chopped spinach
• 1/4 cup grated cheese (optional)
• Salt and pepper to taste
• 1 tablespoon vegetable oil

Instructions

1. In a bowl, whisk the eggs until well beaten. Season with salt and pepper.
2. Heat the vegetable oil in a non-stick skillet over medium heat.
3. Add the chopped bell peppers, onions, mushrooms, and spinach to the skillet. Cook until vegetables are tender, about 5 minutes.
4. Pour the beaten eggs over the cooked vegetables. Allow the eggs to set slightly.
5. Gently lift the edges of the omelette with a spatula and tilt the skillet to allow the uncooked eggs to flow to the edges.
6. Sprinkle grated cheese (if using) over one half of the omelette.
7. Fold the omelette in half and cook for an additional 2-3 minutes until the cheese is melted and the eggs are fully cooked.
8. Slide the omelette onto a plate, cut in half, and serve hot.
9. Enjoy with a side of salad or bread.