minutes.

Alternatively, you can

Baked Eggs With Tomato, place the eggplant on a cookie sheet
directly under the broiler and broil,
turning over once, 10-12 minutes
total. The eggplant is done when the
skin is charred and wrinkled, and
the flesh is very soft. Set the
charred eggplant aside to cool.
2. Preheat the oven to 400F.
3. Meanwhile, heat the oil in a
medium nonstick pan over
moderately high heat. Add the
garlic and cook until it just begins
to brown, 2-3 minutes. Add the
Cheese, and Fire-Roasted tomato, fish sauce, and black
Eggplant pepper, and cook until the tomato
softens and most of the juices have
INGREDIENTS cooked away, 3-5 minutes. Remove
1. 1 1/2 pounds Asian eggplant, about 3- the pan from the heat, and set aside.
4 medium eggplants 4. Cut off the eggplant caps and peel
2. 1 tablespoon neutral oil, such as off the eggplant skin. Roughly chop
canola or grapeseed the flesh of the eggplant, season
with salt to taste, and then equally
3. 1 tablespoon minced garlic
divide the flesh among four 8- or
4. 1 large tomato, diced 10-ounce oven-safe ramekins.
5. 1 teaspoon fish sauce Equally divide the shredded cheese
6. 1/2 teaspoon freshly ground black among the ramekins, and then
pepper divide the tomato mixture among
the ramekins.
7. Kosher salt
5. Using the back of the spoon, form a
8. 1/2 cup shredded Edam or gouda shallow well in the center of each
cheese ramekin, and then crack an egg into
9. 4 large eggs, at room temperature each well being careful not to
10.Soy sauce, to taste break the yolks.
11.Smoked Spanish paprika, to taste 6. Place the ramekins on a cookie
sheet and bake in the oven until the
DIRECTIONS
egg whites are set, but the yolks are
1. Pierce the eggplant all over with the
still runny, 15-20 minutes. Remove
tip of a sharp knife. Roast the
the ramekins from the oven. Drizzle
eggplant directly over the gas flame
each egg with soy sauce, and
of your stovetop, turning the
sprinkle with paprika.
eggplant with tongs to ensure the
skin is charred on all sides, 5-7
Serves 4.
 Ham and Hotdog Omelet with Cheese 2. Saute cubed ham and hotdogs for
2 minutes. Remove from the pan.
Set aside.
3. Crack eggs in a bowl. Add salt
and ground black pepper. Beat
until the texture is smooth.
4. Add cheese. Continue to beat
until well blended.
5. Heat remaining oil in a pan. Pour
a quarter of the egg mixture. Top
with a quarter of cubed ham and
hotdog. Using a wide spatula,
turn the egg over to cook the
other side. Let it stay for 40 to 80
seconds in medium heat or until
the other side is fully cooked.
Perform the same steps until all
Prep time the eggs and meat are
5 mins consumed.
Cook time 6. Transfer to a serving plate. Serve.
7. Share and enjoy
12 mins
Total time Nutrition Information
17 mins
Serving size: 4
This is a recipe for Ham and Hotdog
Omelet with Cheese

Recipe type: Egg

Serves: 4
Ingredients

4 eggs
6 ounces ham, cubed
3 hotdogs, cubed
teaspoon salt
teaspoon ground black pepper
cup shredded cheddar cheese
4 tablespoons cooking oil

Instructions

1. Heat 2 tablespoons oil in a pan.

 Mushroom and Spinach Omelet 5. Wipe the pan with clean paper
towel. Heat it again and then
pour-in half of the remaining olive
oil.
6. When the oil starts to get hot,
pour half of the beaten egg
mixture in the pan. Spread the
egg so that it will be cooked
evenly.
7. When the eggs are cooked
halfway, scoop half of the cooked
spinach and mushroom and then
arrange on one end of the egg.
Prep time 8. Fold the other end of the egg
using a spatula to cover the
3 mins
spinach and mushroom.
Cook time
9. Gently slide the omelet to a
10 mins serving plate.
Total time 10. Serve. Share and enjoy!
13 mins
Nutrition Information
Serving size: 2
Serves: 2
Ingredients

2 cups white mushroom, sliced

3 cups baby spinach, cleaned
4 eggs
4 tablespoons olive oil
Salt and pepper to taste
Instructions

1. Heat 1 tablespoon of olive oil in a

pan.
2. When the oil is hot, put-in the
mushroom. Cook for 2 minutes.
3. Add the spinach. Sprinkle salt
and pepper. Stir and then cook
for 1 to 2 minutes. Remove from
the pan. Set aside.
4. Crack the eggs and place in a
bowl. Add salt and pepper. Beat
the eggs until the texture
becomes soft.
 3. Saute the yellow onion and
tomato.
Panlasang Pinoy Omelet 4. Once the onion and tomato
becomes soft. Add the bell
pepper and scallions. Cook for 1
minute.
5. Pour-in the beaten egg. Spread
the mixture over the pan. Cook in
medium heat for 2 to 3 minutes or
until the bottom part forms.
6. Flip the omelet to cook the other
side. Note: you can put the
omelet on a plate with cooked
part facing down. Gently flip and
slide the omelet from the plate to
Prep time the pan. The cooked part should
5 mins be facing up now.
Cook time 7. Transfer to a serving plate. Top
5 mins with shredded sharp cheddar
Total time cheese.
8. Serve. Share and enjoy!
10 mins
Nutrition Information
Serves: 3 Serving size: 3
Ingredients

3 large eggs
3 stalks scallions (onion leaves),
sliced
small red bell pepper, chopped
1 small yellow onion, sliced
1 small tomato cubed
2 tablespoons extra virgin olive oil
cup shredded cheddar cheese
Salt to taste
Instructions

1. Crack the eggs and place in a

bowl. Add some salt (a pinch to
teaspoon) and beat until the
texture becomes smooth. Set
aside.
2. Heat the oil in a pan.
 Ground Beef Omelet 4. Sprinkle some salt and pepper
(adjust the amount to your
preference) and pour-in the
Worcestershire sauce. Stir and
cook for 4 to 5 minutes. Remove
from the pan and set aside.
5. Start to make the omelet by
cracking the eggs in a bowl.
Sprinkle a bit of salt. Whisk the
eggs until the texture is smooth.
6. Heat the remaining oil in a pan.
7. Once the oil starts to heat-up,
slowly pour of the beaten egg
on the pan. Let it cook in low to
medium heat until the egg starts
Prep time to form.
5 mins 8. Turn the egg over using a
Cook time spatula. Scoop of the cooked
ground beef over one side of the
15 mins egg. When the other side of the
Total time egg forms and starts to solidify,
20 mins fold the other half to cover the
side with ground meat.
9. Remove the omelet from the pan
Serves: 3 and transfer to a serving plate.
Ingredients Perform the same steps until all
the ingredients are consumed.
4 eggs 10. Serve with rice or bread. Share
lb. ground beef and enjoy!
1 small yellow onion, chopped
1 small green bell pepper, chopped Nutrition Information
2 tablespoons Worcestershire sauce Serving size: 3
6 tablespoons cooking oil
salt and pepper to taste
Instructions

1. Prepare the ground beef filing by

heating 3 tablespoons of cooking
oil in a pan.
2. Add the onion. Cook until soft.
3. Add the chopped bell pepper and
ground beef. Brown the beef
(cook around 3 to 5 minutes).
 Ground Beef Basil and Tomato 5. Pour the mixture into an oval
Frittata baking pan.
6. Bake for 20 to 30 minutes, or until
the mixture rises and becomes
solid. Do not over bake.
7. Serve with tomato ketchup.
8. Share and enjoy!

Nutrition Information
Serving size: 6

Prep time
5 mins
Cook time
35 mins
Total time
40 mins

Serves: 6
Ingredients

lb. ground beef

3 tablespoons chopped basil
3 pieces Roma tomato, diced
6 eggs, beaten
1 teaspoon salt
teaspoon ground black pepper
1 tablespoon cooking oil
Instructions

1. Heat the oil in a pan. Put-in the

beef and then cook for 3 to 5
minutes.
2. Add the basil. Cook for 1 minute.
Turn the heat off and Let the beef
cool down.
3. Preheat oven to 350 degrees
Fahrenheit.
4. In a large mixing bowl, combine
eggs, cooked beef and basil,
tomato, salt, and pepper. Beat.
 Tuna and Zucchini Omelet 6. Pour-in the beaten eggs.
Gradually stir to distribute the
ingredients. Cook in low to
medium heat for 4 to 6 minutes.
7. Turn off heat from the stove top
and then place the pan inside the
oven. Broil for 5 to 7 minutes or
until the top part of the omelet is
done.
8. Serve for breakfast.
9. Share and enjoy!

Prep time Nutrition Information

5 mins Serving size: 4
Cook time
15 mins
Total time
20 mins

Serves: 4
Ingredients

2 (5 oz.) cans tuna, drained

1 medium zucchini, sliced
1 medium red onion, sliced
5 eggs, beaten
teaspoon salt
teaspoon ground black pepper
2 tablespoons cooking oil
Instructions

1. Preheat the oven to broil (510F).

2. Combine salt, pepper, and beaten
eggs in a bowl. Mix well and then
set aside.
3. Heat an oven-safe frying pan or
skillet in a stove top. Pour-in the
cooking oil.
4. Once the oil becomes hot, saute
the onion and zucchini for 2 to 3
minutes.
5. Add the tuna. Cook for 2 minutes.
 Scrambled Eggs with Tomato, Onion, area of the pan is coated with oil
and Spinach and butter.
3. Add the tomato and onion. Cook
for 2 to 3 minutes in medium heat
or until the onion gets soft.
4. Add the spinach and then stir fry
for 30 seconds.
5. Pour-in the beaten egg. Cook one
side until it starts to set. Gently
scrape the the eggs from one end
of the pan going towards the
center using either a spatula or
wooden spoon. Repeat the
process until soft curds form.
6. Transfer to a serving plate. Serve
with toast.
7. Share and enjoy!
Prep time
8 mins Nutrition Information
Cook time Serving size: 4
10 mins
Total time
18 mins

Serves: 4
Ingredients

4 eggs
1 medium plum tomato, cubed
1 medium yellow onion, sliced
1 cup baby spinach
a pinch of salt
a pinch of ground black pepper
2 tablespoons cooking oil
2 tablespoons butter
Instructions

1. Crack the eggs in a bowl. Add

salt and pepper. Beat until
smooth. Set aside.
2. Heat the cooking oil and butter in
a pan. Make sure that the entire
 Deviled Egg Recipe 4. Arrange the egg whites in a plate.
Scoop equal amounts of the
mixture into the center of each
sliced eggs. Sprinkle some
paprika on top.
5. Garnish with chopped dill.
6. Serve. Share and enjoy!

Nutrition Information
Serving size: 2

Prep time
5 mins
Cook time
10 mins
Total time
15 mins

Serves: 2
Ingredients

3 pieces hard boiled Eggs

1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1 teaspoon paprika
1 tablespoon chopped dill
Instructions

1. Slice the eggs in half lengthwise.

Remove the egg yolk and put it in
a bowl.
2. Mash the egg yolks using a fork.
3. Add the mayonnaise and Dijon
mustard. Mix well.
 Corn Soup with Quail Eggs Cover and simmer for 15 minutes.
Add water as necessary.
3. Add the green onions, salt, and
pepper. Cook for 2 minutes.
4. Pour-in the water with cornstarch.
Stir and continue to cook for a
minute.
5. Drop-in the chicken egg. Quickly
stir until until the egg is
distributed.
6. Add the boiled quail eggs. Cover
and turn the heat off. Let it stay
covered for 5 minutes.
Print 7. Transfer to a serving bowl. Serve.
Prep time 8. Share and enjoy!
5 mins
Nutrition Information
Cook time
20 mins Serving size: 5
Total time
25 mins

Serves: 5
Ingredients

2 dozen boiled quail eggs, shells

removed
1 (15 oz.) can cream style sweet
corn
2 cups chicken broth
1 cup water
cups chopped green onions
1 raw chicken egg
2 tablespoons cornstarch diluted in
water
Salt and pepper to taste
Instructions

1. Combine chicken broth and water

in a cooking pot. Bring to a boil.
2. Pour-in the cream style sweet
corn. Stir and allow to re-boil.