Top 8 healthy Egg Recipes For Weight Loss, Delicious Recipes

Today we've compiled a list of Top 8 healthy Egg Recipes For Weight Loss which are delicious and easy to make some are breakfast recipes and others are for lunch or dinner.

I hope you like all these easy vegan ideas ♡

1. Zucchini, onion omelet 250 calories (1 serving)

Ingredients 

1/2 medium chopped yellow onion

1 tsp olive oil

1/2 medium grated zucchini

2 white mushrooms

salt and black pepper

5 grape tomatoes

3 eggwhites

1 egg

1/2 tbsp feta cheese 

Preparation

Heat the olive oil in a medium nonstick skillet set over medium heat.

Add the onion and cook, stirring occasionally, until tender.

Add the grated zucchini and mushrooms salt and black pepper and cook for 3 minutes. Transfer the vegetables to a plate and set a side.

In a medium bowl, whisk together the eggs and add to the skillet and cook until the edges begin to set. 

add tomato grapes and spoon the vegetable mixture onto half of the omelet.

With a spatula, loosen the omelet from the pan and fold it in half and top with the feta cheese.

2. Beef egg muffin 170 calories (6 serving)

Ingredients 

1 lb ground lean beef

1 tsp onion powder

1 tsp garlic powder

1 tsp paprika

salt and black pepper

3 eggwhite

3eggs

1 tbsp parsley

salt and black pepper

1 medium tomato

1 oz grated mozzarella

Preheat oven to 390°.

In a medium bowl, add the beef, salt, pepper, garlic powder, onion powder and paprika. Use hands to combine. set aside. In a separate bowl, add the eggs salt and pepper and whisk until combined. Add the chopped tomatoes, mozzarella and parsley. Set aside. Divide the meat among the muffin tin openings, pressing to form cups. Pour the mixture into each meat cup. Bake for 30 minutes. Allow to cool before serving.

3. Potato skillet 330 calories (1 serving)

Ingredients 

7 oz small potatoes shredded

1 olive oil

1/4 cup peas, boiled or canned

salt and black pepper

1/4 tsp cumin

1/4 tsp paprika

1/4 tsp onion powder

2 eggs

1 oz lean turkey ham

Green onion to garnish

4. Easy Blueberry muffins 120 calories (1 serving)

Ingredients 

1 egg

1/2 cup unsweetned almond milk

1/2 tsp vanilla extract

1/4 cup apple sauce

1 1/2 rolled oats

1 tbsp ground flax meal

1 tbsp vanilla whey powder

pinch of salt

1/2 cup blueberries

 Preheat oven to 350 degrees. Grease muffin pan (6 count). 

2. Combine all dry ingredients in a large mixing bowl. Combine liquid ingredients in a medium bowl. Stir liquid mixture into dry ingredients until just moistened. 

3. Spoon into muffin pan and add blueberries. Bake 20 minutes, or until lightly golden. 

5. Homemade egg sandwich 300 calories (1 serving)

Ingredients 

2 boiled eggs chopped (cooking time 12-14 mins)

1 tbsp low-fat mayonnaise

1 tsp dijon mustard

1 tbsp lemon juice

salt and black pepper

1 tbsp chives

a pinch of cayenne pepper

3 spinach leaves

2 slices whole wheat toasted bread

6. Delicious tuna & egg salad 320 calories (1 serving)

Ingredients 

1/4 Medium cucumber

1 small tomato

1 boiled egg (cooking time 10 to 13 min)

1 whole wheat tortilla

1 leaf lettuce

3 oz tuna

1 tbsp light mayonnaise

salt & black pepper

7. veggie spinach rolls 60 calories (5 serving)

Ingredients 

8 oz frozen spinach leaves

3 eggwhites

1 egg

1/4 low-fat mozzarella cheese

salt and black pepper

1 clove garlic

1 tsp olive oil

1/2 onion

1/2 red bell pepper

1 medium carrot shredded

1.5 tbsp parsley

8. Chickpea, spinach and egg recipe 280 calories (1 serving)

Ingredients 

1 egg boiled

1 garlic

1 tsp olive oil

1 medium tomato

1/4 tsp ground cumin

1/4 tsp curry powder

salt and black pepper

3 oz chickpeas, cooked

1 tsp lemon juice

1 tbsp parsley

2 oz spinach

Preparation

Boil the egg for 12 minutes, or until done to your liking. When cool enough to handle, shell, halve and set aside. Meanwhile, heat the oil in a large frying pan over low heat. Add garlic, chopped tomato, cumin, curry powder, salt and black pepper and stir-fry for 1 minute. Add chickpeas, lemon juice and cook for 6–8 minutes, or until reduced and thickened, stirring often. Add the parsley, spinach and cook until wilted. Transfer to a plate and top with two egg halves.

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