Though we all know the real meaning of Easter, its has become a day full of bunnies, colorful eggs and celebrating the end of winter. Woot! Bye-bye Mr. Frost! Though your attention may be focused on the chocolate variety on this special day, we thought it would be the perfect opportunity to share some yummy and healthy egg recipes that may just have you thinking outside the box or Easter basket :p

?Stracciatella Soup (Eggdrop soup)

6 servings ?Prep time: 10 min ?Total time: 20 min


  • 2 cups water
  • 3 cups reduced-sodium chicken broth (24 fl oz)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper plus additional for serving
  • 1 (10-oz) package chopped spinach
  • ? cup grated Parmesan plus additional for serving
  • 2 large eggs, beaten


Heat water with broth, salt, and pepper in a 2- to 2 1/2-quart saucepan over moderate heat until hot. Stir in spinach and cheese and simmer. Then cover, stirring occasionally, until spinach is tender, about 8 minutes.?Add beaten eggs in a slow, steady stream, stirring constantly.?Serve with grated Parmesan to taste.

Mini Ham and Cheese Frittatas

Makes 24

Bake these bite-sized frittatas in a miniature muffin pan.


  • Cooking spray
  • 1/2 cup finely chopped onion
  • 2/3 cup chopped reduced-fat ham
  • 1/3 cup shredded reduced-fat cheddar cheese
  • 2 tablespoons chopped fresh chives
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • 4 large egg whites
  • 1 large egg


Preheat oven to 350 Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and saut 2 minutes or until crisp-tender. Add ham and saut for about 3 minutes. Remove from heat and cool for 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray.?Bake at 350 for 20 minutes or until set.

Herbed Ricotta Tart

6 servings ?Total Time: 1 Hour


  • 1 pizza crust dough (find at most grocery stores or bakery)
  • Cooking spray
  • 2 cups thinly sliced green onions
  • 1 1/3 cups part-skim ricotta cheese
  • 1/2 cup thinly sliced fresh chives
  • 2 tablespoons minced fresh dill
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1 large egg white, lightly beaten
  • 2 tablespoons finely grated fresh Parmesan cheese


Preheat oven to 375 Coat 9-inch round pie pan with cooking spray Roll out dough, and press into bottom and up sides. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add thinly sliced green onions to pan and cook for 5 minutes, stirring occasionally. Combine cooked green onions, ricotta cheese, sliced fresh chives, minced fresh dill, salt, freshly ground black pepper, eggs, and egg whites. Pour onion mixture into prepared crust; sprinkle mixture with Parmesan. Bake at 375 for 35 minutes or until center is set. Let stand 5 minutes. Cut into 6 wedges.


Artichoke-Scrambled Eggs Benedict

4 servings ?Active Time: 30 minutes ?Total Time: 30 minutes

The artichoke replaces the English muffin for this low-carb treat!


  • 2 14-ounce cans rinsed and halved artichoke hearts.
  • 4 teaspoons extra-virgin olive oil, divided
  • 3 teaspoons chopped fresh oregano, divided, plus 4 sprigs for garnish
  • 1/3 cup chopped pancetta *substitute mushrooms for vegetarian option
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons non-fat plain yogurt
  • 2 teaspoons lemon juice
  • 1 teaspoon water
  • 6 large eggs
  • 4 large egg whites
  • 2 tablespoons reduced-fat cream cheese
  • 1/4 teaspoon salt


Preheat oven to 425F Toss artichoke hearts with 2 teaspoons oil and 2 teaspoons oregano. Place them topside down on half of a large baking sheet. Spread pancetta or mushrooms in an even layer on the other half. Roast until the artichokes are just beginning to brown and the pancetta is crispy, 12 to 14 minutes. Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth. Beat eggs and egg whites in a large bowl. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, folding and stirring frequently with a spatula until almost set, about 2 minutes. Remove from the heat and fold in cream cheese, the remaining 1 teaspoon oregano and salt. To serve, divide the artichoke bottoms among 4 plates. Top each artichoke with equal portions scrambled egg, crispy pancetta and creamy lemon sauce. Garnish with oregano sprigs, if desired.


These recipes are a great treat on a regular old day or added spice to an Easter brunch!

Enjoy & Happy Easter!


Sources: eatingwell.com, Cooking Light

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