For your protein needs, we say a Humpty Dumpty meal for you! However you want poor old Humpty Dumpty, we have in store certainly healthy, a hundred percent yummy, and ultimately easy peasy lemon squeezy recipes for you. And you could have them any time you want be it for breakfast, lunch, or dinner.
- Eggs Ole
Prepare two large eggs, two teaspoons of salsa, and a tablespoon of guacamole. Preheat a non-stick skillet over high heat. Crack in the eggs breaking the yolks. Cook on one side until it is fully cooked. This should take about just fifty seconds. Top your egg with the rest of the ingredients. You could enjoy this easy to prepare yet utterly healthy and yummy meal with a tortilla. Bon appétit!
- Mexican Egg Scramble
For this recipe, all you need is three egg whites, a quarter cup of canned black beans, an ounce of reduced-fat cheddar cheese, and two tablespoons of salsa. Scramble the egg whites with the quarter cup of canned black beans and the reduced-fat cheddar cheese. Make sure that the beans are rinsed and drained. Top with two tablespoons of salsa or let your taste buds determine how many servings of salsa you should add. Buen provecho!
- Egg-White Muffin Melt
For your sandwich with a twist, prepare the following: three egg whites, a whole-grain English muffin, a half cup of spinach, a slice of reduced-fat cheddar cheese, and a slice of tomato. Scramble the three egg whites. Top the half of the whole-grain English muffin with the half cup of spinach and the other half with the slice of reduced-fat cheddar cheese. Toast until the cheese is melted. Add the egg and the slice of tomato.
- Huevos Rancheros
This not-so-ordinary egg recipe requires a little lot more ingredients, time, and patience. Be sure to have your non-stick spray, two tablespoons of canola oil, a cup of chopped onion, two minced garlic cloves, a minced jalapeno pepper, a diced green bell pepper, a 14.5-ounce can of diced tomatoes two teaspoons of red wine vinegar, a fifteen-ounce can of kidney beans that are drained and rinsed, a half teaspoon of ground cumin, four large eggs, a quarter teaspoon of salt, four corn tortillas, and a half cup of low-fat shredded cheddar cheese.
Preheat the broiler. Then coat a baking sheet with the non-stick spray. Then, in a non-stick skillet, heat a tablespoon of canola oil over medium to high heat. Add in the onion, jalapeno, and bell pepper, and cook for five minutes. After that, add in the tomatoes, vinegar, beans, and cumin. Cook for five to six minutes while stirring occasionally. In another non-stick skillet, scramble the eggs with the salt and a tablespoon of water. Next, place the tortillas on the baking sheet and brush both sides with the remaining oil. Place it under the broiler until it turns lightly brown. Remove from the oven and flip. Top with the tomato mixture and the eggs, and sprinkle with cheese. Place it again under the broiler until the cheese melts. Serve right away.