A typical vegetable omelet recipe often includes the likes of pepper, mushroom, onion, tomato, zucchini, herbs, asparagus, and/or spinach. It’s not every day you find omelet add-in options that veer off course.

However, root vegetables pair excellently with eggs and make for a unique and delicious omelet recipe. This recipe showcases beetroot and carrots for a delicious addition to your next breakfast.

What I love about this recipe is that it fills me up more than a regular omelet would if I used lighter vegetables. Root vegetables are dense and hold their own more robustly when cooked. Feta cheese makes for a hearty and savory complementary add-in that doesn’t overpower the other flavors, but instead bolsters them.

Make this root vegetable omelet recipe as it is written. Because each flavor and texture is bold, try not to complicate the recipe with various other ingredients, such as fragrant herbs, other vegetables, or spices. If you are going to change the recipe, the only alteration you should make is to omit an ingredient, except for the eggs, of course. Keep it simple!

Root Vegetable Omelet Recipe

Serves 2

Ingredients

• 1 tablespoon coconut oil
• 2 medium carrots, grated
• 1 medium beetroot, grated
• 2 handfuls kale, chopped
• 4-5 eggs, whisked
• Salt and pepper to taste
• 3 ounces feta cheese, crumbled
• Half an avocado, sliced

Directions

Warm a pan over medium-high heat. Add in the coconut oil, grated carrots, and grated beetroot. Cook down and stir the mixture for three to four  minutes. Add in the kale and while stirring, cook for another two to three minutes.

Once the kale has properly wilted, add in the eggs. Stir well and shape into an omelet. Season with salt and pepper and crumble the feta cheese evenly over its surface areas. Leave the omelet to cook for one minute before carefully flipping and leaving it to cook for another minute.

Serve immediately with a garnish of sliced avocado.

Related on EcoSalon
Filling High-Protein Vegetarian Meal Recipe
The Incredible, Hatchable, Grocery Store Egg
20 Unusual Uses for Eggs, Egg Shells and Egg Cartons

The post Root Vegetable Omelet Recipe: Go Earthy with Your Eggs appeared first on EcoSalon.

So, you may have a bird in your fridge…

OK, not a bird, bird. But if you have eggs sitting in your fridge, one could possibly be fertile. According to Modern Farmer, a man recently tried and succeeded to hatch an egg from a carton of quail eggs he bought from the store. The man filmed his experiment, and apparently, it worked. Now, Modern Farmer points out that this video may not be totally accurate or real, but what the man did is possible. Read about fertile/non-fertile eggs here, and make sure you watch the video about the grocery store egg below.

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The post The Incredible, Hatchable, Grocery Store Egg [Video] appeared first on EcoSalon.

It’s a perfect breakfast, lunch or even dinner.This whole-egg broccoli frittata recipe is light, but filling, and just in time for spring.

When it comes to eggs, I would never just eat the egg white. Unless your overdoing it – and trust yourself, you know when you are overdoing it – egg yolks aren’t all the evil they are cracked up to be. In fact, the egg white should only be consumed out of association, as it is far inferior in terms of nutrient content. The following whole-egg broccoli frittata recipe is quite light, easy to digest, and able to serve a table.

If you are going to eat eggs, don’t forget the famed egg yolks. They contain cholesterol, but there are a good (HDL) and a bad (LDL) form of cholesterol? In one study, those eating 2-5 egg yolks per day saw an increase in HDL and no change in their LDL cholesterol levels.

With that said, it’s time for a delicious recipe that is easy on the digestion with goat cheese and packed with plant nutrition with broccoli, red bell pepper and fresh dill. Enjoy!

Whole-Egg Broccoli Frittata Recipe

Serves about 6

Ingredients

• 1 1/2 cups broccoli florets, roughly chopped
• 1 small red bell pepper, finely chopped
• 1 garlic clove, minced
• 1/4 teaspoon red pepper flakes
• 7 large eggs
• Handful of fresh dill, finely chopped
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• ½ cup grated crumbed sheep feta cheese
• 1 tablespoon butter

Directions

Preheat the oven to 400 degrees Fahrenheit.

While the oven is preheating, melt the butter in a pan set over medium heat. Add the broccoli florets and red bell pepper. Cook for 4-5 minutes, or until softened. Add garlic, saute for another minute, during which time you prepare the egg mixture.

In a large bowl, whisk together the dill, eggs, feta cheese, salt and pepper. Spread the broccoli evenly across the bottom of the pan it cooked in. Pour the egg mixture evenly atop the broccoli. Keep the saucepan over medium heat until the egg begins to cook and firm at the edges and bubbles at the center. Remove from heat and place in the oven for 12-15 minutes, or until the eggs are completely cooked through and the top slightly browned. Remove from pan and cut in wedges to serve.

Aylin Erman is founder of plant-based food blog www.GlowKitchen.com, where she offers step-by-step picture instructions on how to create mostly vegan comfort dishes with few ingredients and a lot of flavor.

Related on EcoSalon

20 Unusual Uses for Eggs, Egg Shells and Egg Cartons

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Photo Credit: GlowKitchen

The post Whole-Egg (The Way it Should Be) Broccoli Frittata Recipe appeared first on EcoSalon.

A round-up of what we’re reading right now.

Lululemon Athletica founder Chip Wilson raises women’s hackles by blaming women’s bodies for the shortcomings of his company’s yoga pants. [Via Christian Science Monitor]

Nutrient-dense fruits and veggies aren’t only good for eating. Learn about nine foods that are powering your beauty products. [Via Well+GoodNYC]

Made from plants, this artificial egg can be used in everything from cakes to mayonnaise – without a chicken ever coming close to the production process. [Via Veg Friend]

Meet the scientists working on color-changing wallpaper. No seriously. [via Wired]

Collaborative consumption (bike-sharing, car-sharing, Airbnb, etc.) is becoming a big deal. Find out how it could change how our cities function. [Via Governing.com]

Image: Naturopathica

The post Link Love: Edible Beauty Products + Plant-Based Eggs?! appeared first on EcoSalon.

When perusing the aisles of the grocery store, it’s easy to get confused. Labels scream out at you, claiming that the products they grace are the best of the best, the crème de la crème, listing a slew of guarantees such as “cage-free eggs”, “organic chicken”, “grass-fed beef”, and “pasture butter.” And eating healthy when it comes to meat and poultry requires extra knowledge.

It’s great to have options, and better yet, it’s reassuring to know that food manufacturers are holding themselves accountable to their customers. But, what does it all mean when your goal is eating healthy?

While it may be more expensive to eat pasture-raised, grass-fed, and organic meat and poultry products, it’s worth the extra buck for eating healthy. Red meat has been linked to cancer and it’s because the added hormones in meat increase the incidence of hormone-dependent cancers. If you buy conventional meat, it is more likely than not to have derived from a factory that confines cows to an indoor, practically immovable space, and feeds them grain, which fattens them up faster, but in turn depletes the meat quality and nutritional profile. Instead, have more meatless or poultry-less days. But when you do enjoy them, make it count. The following list gives you a primer in how to read food labels. They may change your life!

1. Cage-free: This label only applies to egg-laying hens. It means that the hens are not in a cage and have unlimited access to food and water. However, it does not mean they get to go outside. This often means that the animal is confined to an overcrowded industrial house with little room to move.

2. Free-range: When you see this term on poultry products, it implies that they are one step above cage-free, in that the animal is allowed to go outside. However, it is not clear what the length of time is that these animals are allowed outside or if the animal ever exercised its right to go outdoors. To make sure that you source your poultry from the most reliable source, look for the “Certified Humane Raised and Handled” logo. This means the farm does not allow cages and require nest boxes to allow chickens to follow their instincts and build nests.

3. Natural: You have probably encountered this label the most. When it comes to meat and dairy products it means that the food product is minimally processed and contains no artificial colors and flavorings. (The same is NOT true for other foods claiming to be “natural.”) However, it doesn’t entail anything about how the animal was raised including exposure to the outdoors or drugs added to the animals’ diets, such as antibiotics.

4. Organic: Meats that are organic come from animals who were not given antibiotics or hormones. Additionally, their feed had no synthetic herbicides or pesticides. To be organic, the manufacturer must be certified by an independent agency.

5. Grass-Fed: This term applies to cattle, sheep, goats, and bison. They must have continuous access to a pasture during growing season and must only be fed grass, forbs, legumes and cereal grains still in a pre-grain (vegetation) state. Grass-fed animals are also not allowed to be confined in a pen or to a feed-stock. They are not given antibiotics and synthetic hormones.

6. Non-GMO: Genetically modified organisms (GMO) are those plants or animals that are engineered by scientists. Essentially, GMO foods are the product of inserting the gene from one animal or plant into another plant or animal, ultimately altering the genetic code of a species. This process is a step above crossbreeding and is now emerging as potentially dangerous. It has proven to have some health and environmental risks and has come under increased scrutiny. Non-GMO foods are those foods that have not undergone this process. The Non-GMO Project is a non-profit organization committed to verifying foods that uphold the standard of not being genetically modified. Look for the Non-GMO Project seal.

Pasture-raised: This is perhaps the best option. It means that animals including cattle, sheep, or pigs, are allowed to roam freely, breathe fresh air, and remain on the farm from birth to market. There is no confinement. This process of raising animals is also better for the environment, requiring fewer fossil fuel and enriching the soil with nutrients, which makes manure a valuable resource, not a waste. Animals on pasture are less likely to carry food-borne pathogens and are free of added hormones and antibiotics. Their meat ends up being higher in vitamin E, beta-carotene, omega-3 fatty acids, and CLA.

Image: Tiarascott

Related on EcoSalon:

The Green Plate: What Every Meat Eater Should Know About Humane Certifications

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The post Eating Healthy: 7 Meat and Poultry Food Labels to Look for appeared first on EcoSalon.

There is so much taboo surrounding the consumption of egg yolks and your health. Eggs have a history of being shunned for fear of salmonella poisoning. Today, egg yolks are the poster child for cholesterol. 

With one egg yolk containing 448 milligrams of cholesterol (well above the average recommendation of 290 milligrams per day for women) it’s no wonder many are steering clear of eggs. But, before you cling to mainstream health claims about egg yolks and your health, or oversimplify scientific studies, look closer at the nuances of egg consumption and cholesterol and you’ll see that an egg a day could keep the doctor away.

Intuitively it makes sense: eating cholesterol found in eggs raises cholesterol levels in your bloodstream and hence lending to clogged arteries and an increased risk of cardiovascular complications. However, studies are now showing that the amount of saturated fat in your diet, not cholesterol, has a greater impact on increasing your blood cholesterol levels. Take note: eggs are low in saturated fat.

A research study conducted at Yale University explored the impact of consuming whole eggs every day by women and men with coronary heart disease. After 12 weeks, those who ate two whole eggs or a half-cup of egg substitute did not have a negative impact on total cholesterol, blood pressure, body weight, or endothelial function. Their HDL cholesterol improved. Those eating three eggs daily also experienced an improvement in HDL levels.

In a study conducted by researchers at the University of Washington, subjects with high blood cholesterol levels were told to eat two eggs per day. Their blood cholesterol levels only minimally increased, but half of this increase was of the HDL (good) cholesterol, which is positive for cardiovascular health.

Another study showed that the consumption of 2-4 egg yolks per day for a 5-week duration benefited macular health in older adults with low macular pigment optical density, increasing their HDL cholesterol and without increasing their LDL (bad) cholesterol.

These studies are no ticket to go hog wild on a carton of eggs, they simply shed light on why eating eggs shouldn’t be something to regret or beat yourself up about. There are indeed benefits to doing so, especially if you lead a healthy and active lifestyle.

In light of new research findings, the American Heart Association now allows one egg per day. Harvard research reveals that one egg per day is unlikely to have a negative impact on healthy individuals and that tossing the yolk is simply a waste of nutrients.

And while heart failure is not associated with infrequent egg consumption, in the long run it may be beneficial to keep egg consumption moderate, mostly due to other problems that pop up with age. In lieu of other ailments, such as diabetes, egg consumption should be limited to no more than one per day.

Photo Credit:drubuntu

The post The Truth About Egg Yolks and Your Health appeared first on EcoSalon.

You can play around with different fillings in this irresistible egg crepes recipe: Prosciutto or smoked salmon are good additions to the ricotta, or replace the ricotta with sautéed mushrooms or greens, or shredded Gruyère.

I discovered packages of mixed baby kale at the grocery store the last time I made this recipe, and it is worth searching out for the salad. Baby greens are very good too.

Serves 2

Ingredients

1 cup (8 oz/250 g) whole-milk ricotta cheese
3 green onions, minced
3 tablespoons finely grated Pecorino romano cheese
2 teaspoons minced fresh thyme
1⁄4 cup (2 fl oz/60 ml) olive oil, plus more as needed
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
1 teaspoon gluten-free Dijon mustard
Herbed Egg Crepes (recipe found here)
3 cups (3 oz/90 g) baby kale or mixed greens
6 radishes, sliced
1⁄4 cup (1 oz/30 g) coarsely chopped toasted and salted pistachios or toasted almonds or pine nuts

Directions

Preheat the oven to 325°F (165° C). In a medium bowl, mix the ricotta, two-thirds of the green onions, the Pecorino cheese, 2 teaspoons thyme,and 1 tablespoon of the oil. Season the filling to taste with salt and pepper. In a small bowl, mix the lemon juice and mustard. Gradually whisk in 3 tablespoons of the oil and the remaining green onions to make a dressing. Season to taste with salt and pepper.

Spread one-fourth of the ricotta-herb mixture over half of each egg crepe. Fold each crepe in half over the filling, and then fold in half again, forming fan shapes. Place the crepes in the oven and cook until the filling is warm, about 5 minutes.

Meanwhile, combine the kale and radishes in a salad bowl. Add the dressing and toss to coat. Add the nuts and toss. Season to taste with salt and pepper.

Arrange 2 filled crepes on each plate. Mound the dressed salad alongside and serve right away.

Recipe from “Weeknight Gluten Free” by Kristine Kidd (April 2013, Weldon Owen)

The post Herbed Egg Crepes Recipe with Ricotta and Spring Salad appeared first on EcoSalon.

As soon as I saw the photo for thin omelets in Yotam Ottolenghi’s book, “Plenty”, I was certain they would make a great replacement for crepes.

The ones I came up with here are so thin, they resemble crepes, but use no flour, and are wonderfully delicate. You can fill them with almost anything you like. To fill the crepes, spread or layer the fillings over half of each crepe. Fold the other half of the crepe over the filling, and then fold them in half again, forming fan shapes. Heat in a 325°F (165°C) oven for about 5 minutes to warm the filling, or serve at room temperature.

 Makes 4 crepes or 2 servings

Ingredients

6 large eggs
1⁄4 cup (2 fl oz/60 ml) milk
4 green onions, minced
1⁄2 cup (3⁄4 oz/20 g) minced mixed fresh herbs, such as flat-leaf parsley, thyme, and tarragon
Kosher salt and freshly ground pepper
1 teaspoon Olive oil, plus more as needed

Directions

In a medium bowl, combine the eggs, milk, green onions, mixed herbs, and a pinch each of salt and pepper. Beat with a fork to blend.

Brush a baking sheet with oil. Heat 1 teaspoon oil in a 10-inch (25-cm) nonstick skillet over medium-high heat. Reduce the heat to medium. Add one-fourth of the egg mixture, tipping the pan to cover. Cook until the top of the crepe is set, tipping the pan and spreading the uncooked egg to the edges, 11⁄2 to 2 minutes. Slide the crepe onto the prepared baking sheet. Repeat with the remaining egg mixture, adding more oil to the pan as needed and forming 4 crepes total.

Crepes can be filled with a variety of ingredients:

Sautéed sausage, shrimp, or scallops

Sliced prosciutto

Shredded Cheddar, fontina, Gruyère, or Manchego cheese

Crumbled feta or soft fresh goat cheese

Sautéed mushrooms with shredded Gruyère cheese

Sautéed halved cherry tomatoes with crumbled feta or goat cheese

Sautéed dark greens with crumbled feta or goat cheese

Sautéed red bell peppers with shredded Manchego cheese

Image: sciboston

Recipe from “Weeknight Gluten Free” by Kristine Kidd (April 2013, Weldon Owen)

The post Gluten-Free Herbed Egg Crepe Recipe appeared first on EcoSalon.

It would more than over-easy to peg the egg as a breakfast fixture, but that’s not all it’s good for.

The egg is an extremely useful item outside of the kitchen, for both the household and your beauty care regimen. Whether you want to give yourself a protein facial or spruce up your coffee, consider these 20 unusual uses for eggs when you’re looking to keep homemade solutions quick, easy, and cheap.

1. Shampoo

Eggs are packed with protein and thus a welcome treatment for the hair. Whisk an egg and then run it through your hair with your fingers and massage it into your scalp. The egg yolk will treat distressed and damaged hair as well as moisturize it, while the egg white will clean the hair by sticking to dirt and pulling it away. Once fully applied to the hair, wash the egg out with lukewarm water.

2. Egg-White Facial 

Separate the egg white from the egg yolk. Whisk the egg white until frothy and using your hands, apply a layer to your face and neck. The egg white tightens your skin and reduces the look of fine lines and wrinkles. Let the mixture stay on for 15-20 minutes before rinsing with warm water.

3. Egg-Yolk Facial

Separate the egg white from the egg yolk. Whisk the egg yolk until it is no longer clumped together. Use your hands to apply an even layer to the face and neck. The fat in the egg yolk moisturizes dry skin. Wait 20 minutes before rinsing with warm water.

4. Compost

Eggshells are packed with calcium, which helps plants to grow. Crush eggshells and add them to your compost.

5. Arts and Crafts

Prick a hole with a pin in one end of the egg and let the egg white and yolk slowly drain out. You are essentially left with an empty egg. Decorate the eggshell to your liking and admire your creative ornament! This is also a creative arts and crafts experience for kids, as it is both challenging to keep the eggshell in one piece and fun to do.

6. Ice-Cube Solution

Throwing a party and run out of ice cube trays? Save yourself a trip to the store by using an egg carton instead. The size is similar and the result the same.

7. Edible Paint

Isolate the egg white from the egg and whisk it with 1 tablespoon of water and food coloring of choice. Paint pastries and cakes, or any appropriate food item, for a decorative, edible, and easy way to bring color to your creations.

8. Unclogged Sink

Leave crushed eggshells in the strainer of your sink and it will help to break up anything that passes through to prevent clogging.

9. Makeshift Band-Aid

Apply a thin layer of whisked egg whites to a minor cut. The egg whites will dry, creating a thin film that protects your cut as well as provides nutrients to the skin that will help it to heal easier, sans a scar.

10. Jewelry Enhancer

Eggs contain sulfur, which oxidizes commercially-sold jewelry with sterling .925 or lower, helping to enhance jewelry’s design. Hard boil 1-2 eggs, crumble the egg yolk, and place the the egg yolk at the bottom of a container. Top the crumbled egg yolk with 1-2 paper towels, and then place the jewelry atop the paper towels. Seal the container and let it sit at room temperature for a few days. Remove the jewelry, rinsing it enough with soap and water to get rid of the unpleasant smell.

11. Plant Fertilizer

The calcium in eggshells promotes plant growth. Crush eggshells and mix them into fertilizer.

12. Coffee Taste Enhancer

By adding crushed eggshells to ground coffee before brewing, you can bring the coffee’s taste to a newer, and better, level. The eggshells cut coffee’s bitter taste, providing you with a smoother morning joe.

13. Small Ornaments 

Place small Christmas ornaments in the holes of empty egg cartons to prevent them from breaking in storage.

14. Leather Cleaner

Whisk egg whites and apply a thin layer on the affected area of leather. Lightly scrub the egg white away. It will leave the leather both clean and shiny, as egg whites cling to residue and help to pull it away from leather.

15. Seed Pots

Planting seeds in a big garden could be a bit overwhelming for a new plant. This is where an empty egg carton comes in handy. Fill the carton holes with fertilizer and plant seedlings in each one. After the plants grow beyond the capacity of the carton, transfer them to a larger garden, where they are now prepared to flourish without being overpowered.

16. Pest Deterrent

Spread crushed eggshells around the edges of your garden and the jagged edges will ward off all incoming slugs, snails, and cutworms. Their soft bodies will be harmed by the eggshells, so the hungry pests will steer clear of your plants.

17. Cat Deterrent

Wherever you want to prevent your cat from going, spread crushed eggshells around that area. After a few tries, the cat will stay away from the area, as the shells will bother its feet.

18. Plant Water

Don’t get rid of the water you used to boil eggs. Instead, after it has cooled, water your plants with it, which is packed with nutrients.

19. Glue

Egg whites are a great substitute to glue. If you run out of regular glue, whisk egg whites and brush a thin layer between paper or light cardboard to help them adhere together.

20. Usual Preparation

And if you are hungry after all that, why not at least cook eggs in an unusual and unique way? Try these suggestions, which include coddling, grilling, and roasting. Bon Appetit!

Photo Credits: Telepathicparanoia, Justj0000lie, Ashley Mayes, Adie Reed, Paparutzi, Tomi Tapio

The post 20 Unusual Uses for Eggs, Egg Shells, and Egg Cartons appeared first on EcoSalon.

You can do better than just scrambled. 

The other morning I pulled down the egg carton and went to grab a couple to make for breakfast. Stuck to one of the brown eggs was a small feather; a morning reminder of where these food staples come from. At least I could be pretty sure that my breakfast came from a happy hen.

An egg is a beautiful thing, and if you’re lucky enough to be housing your own chickens, collecting them yourself is even better.

Eggs have become a staple in our diets, but just like with our produce and our protein, it’s important to think about what we’re eating. In 2010 a TIME Magazine article came out stating that buying organic eggs wasn’t really worth the effort, creating a discussion of the merits of organic vs. non-organic eggs. Ultimately, eggs are just like everything else we eat: the closer to the source you can get it, the better. Know your farmer, know your chickens, know your eggs.

If you have mastered the art of backyard homesteading, and designed your own chicken coop (built it out of reclaimed materials, of course), then you’ll know that sometimes it’s hard to get through all of those eggs. You can only scramble and fry for so long before it gets boring. To help solve that problem, here are 10 simple yet creative egg dishes to make good use of your eggs, whether they’re from your backyard, the neighbor down the road, or the farmers market.

1. Baked Egg in Avocado

It’s healthy, easy to make, and most importantly, a visually striking dish. Baking an egg in an avocado is as easy as cutting an avocado in half, scooping out a little bit of the middle to make room for the egg, cracking an egg into each half, garnishing with whatever ingredients you see fit, and baking in the oven at 425F for 15-20 minutes. We like ours with parsley and goat cheese.

2. French Toast Egg Nests

This beautiful breakfast is accented with a hint of mint, making it the perfect weekend brunch option.

3. Poached Eggs with Goat Cheese

If eggs are a regular part of your diet, consider buying a silicone egg poacher. It makes poaching eggs simple and quick, and allows you to add a new method of cooking to your egg repertoire. Easy yet delicious breakfast: buy a spreadable goat cheese, and serve it on toast with the poached egg on top. Sprinkle with black pepper and salt. Add in a few basil leaves if you have them on hand. Avocado toast with poached eggs is delicious as well.

4. Fried Egg with Kale

Kale and eggs might in fact be the ultimate combination, both in taste and color. Take about 3 kale stalks, remove the stems and tear the kale into small pieces. Sautee in olive or coconut oil for 3-4 minutes. Push the kale to the sides to create a free space in the middle of the frying pan, and crack an egg into it. Fry the egg according to how runny you want it. Sprinkle with black pepper and sea salt.

5. Chilaquiles

This recipe is an excellent way to use leftover meat or beans, and gives you a versatile dish that’s as good for breakfast as it is for lunch.

6. Spätzle

These German egg noodles are fun to make and delicious in stews or simply baked in the oven and topped with cheese.

7. Bacon Cups

The ultimate in brunch food, bacon cups are made by lining a muffin tin with bacon strips (organic and local of course) and popping an egg into each. If you want the vegetarian version, line the tins with roasted pepper and basil instead – maybe even some kale. Bake at 350F for 20 minutes or so, depending on how firm or runny you like your yolks.

8. Clafoutis

One of Julia Child’s most renowned recipes, clafoutis is a basic French dessert made with eggs, milk, and flour traditionally made with cherries that that can be tweaked depending on what fruits and berries you have on hand. Pear Clafoutis, Blackberry Clafoutis, Plum Clafoutis, Fig and Anise Clafoutis… they are all good and it’s an easy recipe to alter to fit gluten free needs.

9. Lemon Curd

The combination of smooth, creamy curd with the intense flavor of citrus is one that is hard to turn down. Lemon curd is actually easier to make than most people think, and just requires having a lot of egg yolks on hand. Once again it’s a basic recipe that you can embellish upon; Heidi Swanson’s Ginger Grapefruit Curd is a personal favorite.

10. Potato, Red Pepper and Feta Frittata

Frittatas are good as breakfast, lunch or dinner, and once again you have a dish that you can alter as you see fit. This recipe for one with potatoes, red pepper and feta is a simple and basic one to start with.

Images: Anna Brones, Aylin Erman, Vanessa Barrington

The post 10 Egg Dishes to Make Before You Die appeared first on EcoSalon.