Italian sausage frittata is a meal in itself. It is a filling dish with a hint of peppery spice from the sausage. The vegetables on the other hand complement each bite. Add some chili flakes for more zing if desired.

Serves 2

Ingredients:

2 pcs Italian sausage, sliced

4 button mushrooms, sliced

2 tablespoons chopped white onions

2 garlic cloves, minced

2 tablespoons chopped red bell peppers

2 tablespoons chopped black olives

4 eggs, beaten

1/4 cup chopped tomatoes, fresh or canned

2 tablespoons olive oil

1/4 cup grated cheddar cheese

Heat half of the oil in a medium sized frying pan over medium heat. Sauté the garlic and onions for one to two minutes or until the garlic is browned and the onions are translucent. Add the sausages, red bell peppers, olives and mushrooms. Stir-fry them for 3-5 minutes or until the sausages are cooked and the bell peppers are soft. Transfer it to a plate and set aside.

Place the remaining oil in the same pan. Pour in the eggs. Cook it until it is set. Top it with the sautéed sausage mixture and grated cheese. Cook it until the cheese melts. Carefully slide it onto a plate and serve with the tomatoes. Serve immediately.

Photo Courtesy Of: kona99

Shiitake mushroom and egg roll is a yummy dish that you can prepare with your kids. You can ask them to do simple tasks such as beating the eggs or carefully rolling the egg rolls. Feel free to be creative when it comes to the filling. It is best to use a rectangular or square frying pan if it is available. Otherwise, a large round frying pan will do.

Serves 4

Ingredients:

4 egg yolks

2 eggs

4 garlic cloves, crushed

2 teaspoons vegetable oil

100g shiitake mushrooms, thinly sliced

2 green shallots, ends trimmed and sliced thinly

2 tablespoons sweet soy sauce

Place the egg yolks, eggs and garlic in a medium sized bowl. Whisk well and transfer it to a large jug.

Next, heat the oil in a 24cm base non-stick frying pan over medium heat. Stir-fry the mushrooms for two to three minutes or until it becomes tender. Transfer it to a bowl and cover it to keep it warm.

After, put non-stick baking paper over a chopping board and then reheat the frying pan over medium flame. Pour in the beaten egg mixture and cook it for three to four minutes or until it is set. Carefully slide the omelet on the lined chopping board. Make sure that the egg’s cooked side is facing down.

Put the mushrooms on one edge of the omelet and sprinkle it with half of the shallots. Roll it tightly and enclose the filling. Leave the ends open. Slice the egg roll into half inch pieces. Place the shiitake mushroom and egg rolls in individual plates. Garnish them with the remaining shallots. Serve immediately with the sweet soy sauce.

Photo Courtesy Of: yajico

Cilantro is used in most Colombian dishes. This staple herb gives Colombian recipes their unique aromatic taste. Scrambled eggs with cilantro is a creamy dish that you will enjoy. Eat it as a side to sausages or with bread.You may add milk or half and half to make the eggs fluffier if desired.

Serves 4

Ingredients:

8 large eggs

2 tablespoons butter

1/3 cup fresh cilantro finely chopped

5 tablespoons cream cheese

Salt and ground white pepper to taste

Place the eggs in a medium sized bowl and beat them. Fold in the cream cheese. Season it with salt and ground pepper.

Next, melt the butter in a frying pan over medium heat. Be careful not to burn the butter. Reduce the heat if needed. Place the eggs in the pan. Cook it for 2 minutes or until set but a bit runny. Stir occasionally.

Add the cilantro and cook the eggs for another 3 minutes or until it is done the way you like it. Transfer it to a serving plate or individual plates. Serve immediately.

Photo Courtesy Of:  Tiny Red Kitchen

Pastrami and cheesy egg sandwich is a filling sandwich recipe that you can make in minutes. You can even make the egg spread ahead of time. For this recipe we used cream cheese for the spread, but you may use mayonnaise as well.

Serves 3

Ingredients:

2 hard-boiled eggs, peeled and chopped

1/2 cup cream cheese spread

2 1/2 tablespoons chopped pimiento

2 teaspoons pickle relish

1 teaspoon sugar

Salt and pepper to taste

Mayonnaise

9 slices whole-wheat bread

6-12 lettuce leaves

3-6 pastrami slices

12 cucumber slices

To make the egg spread, combine the hard-boiled eggs, cream cheese, pimiento, pickle relish and sugar in a medium sized bowl. Mix well and season it with salt and pepper.

Lightly spread mayonnaise over the bread slices. After, place 1-2 slices of lettuce over a slice of bread. Top it with 1/3 of the egg spread mixture. Cover it with a slice of bread.

Top the bread slice with pastrami and then 4 slices of cucumber. Put some more lettuce leaves over the cucumber and cover it with a slice of bread. Repeat this with the remaining ingredients. Serve at warm temperature or chilled.

Photo Courtesy Of:  FotoosVanRobin

Prawn and pineapple omelet is a delectable recipe that goes well with white rice. It can be eaten with vegetables or mixed greens too.

Serves 8

Ingredients:

3 pieces medium sized eggplants

100g prawns, shelled and chopped

1 green bell pepper, seeded and diced

2 cups pineapple tidbits, drained

4 eggs, beaten

3 tablespoons all-purpose flour

5 tablespoons cooking oil

Salt and pepper to taste

Grill the eggplants over medium heat for 5 minutes or until the skin is darkened and falls off easily. Peel the eggplants and then chop them. Transfer it to a medium sized bowl.

Place the prawns, bell pepper, pineapples and eggs in the bowl with eggplants. Mix well. Season it with salt and pepper.

Heat the oil in a medium sized skillet. With a ladle, spoon some omelet mixture into the pan. Cook it for 2 minutes per side or until it is lightly browned and set. Transfer it to a plate ined with paper towels to drain the excess oil. Repeat this with the remaining ingredients. Serve immediately.

Photo Courtesy Of: YIM Hafiz