Due to a translation error and a typo, the Norwegian Olympic team accidentally ordered 15,000 eggs for their athletes when they meant to order 1500, reported BBC. While they were able to return the 13,500 eggs they didn’t need, we have a couple of ideas for how they can use those extra eggs.
Here is a Healthy Heart Dietitian Kay McQueen’s favourite egg-based recipe:
Roasted Potato, Onion and Rosemary Quiche from Naturally Ella
- 3/4 lb fingerling potatoes
- 1 medium red onion
- 2 tbs fresh rosemary, minced
- 1 tbs olive oil
- 1/2 tsp salt
- 1/2 cup feta or goat cheese
- 5 eggs
- 1 cup of milk
- 1/2 teaspoon black pepper
- Preheat oven to 375.
- Slice fingerling potatoes and red onion into 1/4″ thickness. Toss with olive oil, rosemary and salt. Place in a 9″ pie plate and roast until potatoes are tender, 30-40 minutes.
- Once potatoes are done, loosen from the bottom of the pie pan. Sprinkle cheese over potatoes.
- Whisk together eggs, milk and black pepper. Pour over cheese and potatoes. Return to oven and bake for 40-50 minutes or until egg is set (the egg should puff up and hardly jiggle.)
- Remove from oven and let cool slightly before serving.
Dani Renouf, dietitian, also provided us with their favourite Quiche recipe from the “Cook Great Food” cookbook from Dietitians of Canada.
- 1/4 cup dry whole-wheat bread crumbs
- 1 tbs 100% crushed bran cereal
- 1 can (7.5 oz) Salmon
- 1/4 cup chopped green onion
- 1/4 cup cubed light cream cheese
- 1 tbs chopped parsley
- 1 1/4 cups 2% milk
- 3 eggs
- 1/2 tsp white pepper
- Sprinkle of paprika
- Pre-heat oven to 350.
- Combine bread crumbs and crushed cereal and then sprinkle over the bottom of a perpared pie plate. break salmon into chunks and arrage chunks over bread crumbs. Top with onion, cream cheese cubes and parsley.
- Whisk together milk, eggs and pepper. Pour mixture over salmon. Sprinkle with paprika. Baked in a pre-heated oven for 40 minutes or until knife inserted in the centre comes out clean. Let cool slightly and serve.
And here is an egg-based recipe from dietitian Frances Johnson, adapted from Rebar cookbook
Salade Nicoise, no fish
- 1 garlic clove, minced
- 1 shallot, minced
- Juice of 1/2 lemon
- 2 Tbsp white wine vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp Maple syrup
- 1/4 tsp salt
- 1/4 tsp cracked pepper
Drizzle in, while whisking:
- 1/2 cup olive oil
For the salad:
Arrange on platter:
- Layer of salad greens
- 1 1/2 lb new potatoes
- 1 lb green beans
- 1 lb carrots or beets, roasted
- 1 pint cherry tomatoes, halved
- 4 hard cooked eggs, sliced
- 2 cups olives
Sprinkle with 1/4 cup capers, 1/4 cup minced dill.
Pour dressing on top.
Eat your greens frittata
Dietitian Sinead Feeney shares this recipe from the Heart and Stroke Foundation
- 1 container (5 oz/142 g) baby spinach, washed
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1/4 tsp (1 mL) hot pepper flakes
- 2 tsp (10 mL) extra virgin olive oil
- 5 eggs
- 1/3 cup (75 mL) water or skim milk
- 2 tbsp (25 mL) grated Parmesan cheese
- In an ovenproof 10 inch (25 cm) nonstick skillet, cook spinach with water that is still clinging to leaves, over medium heat stirring for about 2 minutes or until wilted. Add pepper, garlic and hot pepper flakes; stir to combine. Add oil and cook for 3 minutes or until softened.
- In a bowl, whisk together eggs, water and cheese. Pour into skillet, stirring to combine with spinach. Cook lifting edge with rubber spatula, letting runny egg go to the bottom. Let cook, until edge is starting to set.
- Place skillet about 4 inches (10 cm) under broiler for about 3 minutes or until top is set and light golden.
- If your skillet has a plastic or wooden handle, make it ovenproof by wrapping the handle with foil before placing in the oven.
- Looking for a lunch idea in a snap? Cut frittata into larger squares and tuck into whole grain pita halves or roll into whole grain tortilla.
- Add more flavour by serving frittata with sodium reduced pasta sauce or salsa.
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