Eggs are a great meat product that can be used in a variety of recipes. Here is a few ideas to help highlight the ingredient during mealtime.

A Spanish tortilla with potatoes, mushrooms, zucchini and bacon.

Spanish Tortilla

Skirt Sports ambassador Christy James suggested a Spanish tortilla as a great way to use imperfect produce. It’s also a great egg dish.

8 eggs

3 pieces of cooked bacon, chopped

1/2 medium zucchini, sliced

1/4 cup mushrooms, sliced

1 can of sliced white potatoes (about 2 cups), drained

salt, to taste

pepper, to taste

1/4 tsp. Mrs. Dash Tabletop blend seasoning

1 tsp. water

Preheat oven at 325. Grease an ovenproof skillet or pan (I used an 8 inch pan I use to make cakes with).

Layer the slices of white potatoes in the bottom of the pan to make a bottom “crust.”

In a separate mixing bowl, blend the eggs, bacon, zucchini, mushrooms and spices. Stir until the eggs are well blended. Stir in the water.

Add mixture to pan with the potatoes. Cook in the oven for about 25-30 minutes or until the egg mixture is set.

Serve hot.

Note: Most Spanish tortillas include a 1/2 cup of cheese. I didn’t include it but you’re more than welcome too.

Toad in the hole

Find some good thick bread. Tear out some of the dough in the middle. Put it in a grease, heated saute pan. Break the egg and put it in the hole you created in the bread. Cook until the egg is the desired consistency and serve.

Egg salad

The simplest egg salad recipe is two hard-boiled eggs peeled and diced, salt and pepper to taste, and 1/4 cup of mayonnaise. Sometimes I add a can of peas that has been drained. You may want to add a bit more mayonnaise to coat everything. The peas are the highlight of this dish. I sometimes use Italian dressing or just oil and vinegar if I’m out of mayonnaise.

Other resources

The Incredible Egg is a great resource on all things egg, including nutritional value and egg safety.

North Carolina Egg Association promotes eggs and has quite a few recipes.