1 Ingredient 5 Ways: Eggs – They’re What’s for Dinner (yes, dinner)

Dinner can be one of the most challenging things in a parent’s day. After all you’ve just spent an entire day working, chasing after kids, dealing with drudgery and now you have to face feeding people. The wine only works for you. If you happen to have four kids – one of which insists on inspecting his food, refusing to eat half of it – it can also be a challenge to your budget, pallet and patience. 

Did you know that each year the world produces about 1,477 pounds of edible food for every person on the planet, but only about half of that is ever eaten? Unilever challenged us to get our kids cooking, using one ingredient five was as part of Project Sunlight: Summer Sunlight Activities, helping us reduce the amount of food we wasted. Who knew it would cut down on the drama too.

So how do you make dinner ‘doable’ and leftovers disappear? Put the kids to work!

cooking kids

A Week of EGGceptional Dinners!

Inspired by the LAYdies (our rented backyard chickens) we chose eggs as our ‘One Ingredient’.

Obvious, much?

Phoning it in, and having breakfast for dinner every night sounded good to me. The kids weren’t going for that one though. So it was off to the grocery store, and into our garden with a list of yummy stuff to get in order to make these dinners EGGciting. (The egg puns just keep coming. They practically hatch themselves.)

Our menu for the week:

  • Monday – Leek & Potato Frittata
  • Tuesday – Egg Fajitas with Fresh Tortillas 
  • Wednesday – Roman Eggs with Garlic Crostini
  • Thursday – Bacon & Egg Potato Salad (yes, it makes a meal)
  • Friday – Spaghetti Carbonara

And my little Sous Chefs helped with it all – even the teen. More than feeding us, or even getting the kids excited about cooking and trying new foods, this challenge brought us all together in the process of feeding each other. The drama (most of it, he still wasn’t a fan of the chard) over dinner melted away. We laughed, tasted, danced around the kitchen and cleaned our plates.

challenge cooking

Want to give the challenge a try? Do it! It’s easy. I’d love to see what your family comes up with. We’re up for a new challenge in the kitchen.

Here are recipes for two of the dishes we made. Nearly all of our meals were made better by products from the Unilever family including Knorr, Bertolli, and Hellman’s – which the LAYdies were happy to hear is committed to transitioning its entire product line to 100 percent cage-free eggs by 2020. Yeah for happy chickens!

frittata

Leek & Potato Frittata
Serves 5
Quick, easy and packed with protein this is frittata does double duty as a family pleasing dinner or an elegant headliner at brunch
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 package Knorr Leek Soup Mix
  2. 1/2 cup of Hellman's Olive Oil Mayonnaise
  3. 8 large eggs
  4. 1 cup Gruyere cheese (shredded)
  5. 1 pound red potatoes
  6. 1/4 cup yellow onion (diced)
  7. 2 tablespoons olive oil
  8. 1 tablespoon unsalted butter
  9. 2 cups Swiss Chard (or spinach) roughly chopped
  10. freshly cracked black pepper - to taste
Instructions
  1. Preheat Broiler.
  2. In a 10-inch heavy ovenproof skillet, melt butter and olive oil over medium heat. Add potatoes and sauté over medium-high heat until golden, about 3 minutes. Cover skillet, lower heat to medium-low, and continue to cook stirring occasionally until the potatoes are tender - about about 3 minutes more. Transfer the potatoes to a bowl with a slotted spoon, leaving behind as much oil as you can.
  3. Add onions to skillet (use extra oil if needed) increase to medium-high heat and sauté 3-4 minutes until translucent. Remove onion, layer potatoes back in the pan forming a 'crust', sprinkle over onions, chard and half of the Gruyere cheese.
  4. In a large glass bowl, whisk together eggs, Leek soup mix and mayonnaise.
  5. Slowly pour egg mixture evenly over potatoes. Cook at medium-high heat for 2-3 minutes. Occasionally lift the edges of the egg around the pan to let the uncooked eggs flow under the cooked portions. Take the heat down to medium, cover and cook until the eggs are almost completely set. The top and center should still be moist after 3-5 minutes.
  6. Remove pan from heat, take off the lid and sprinkle with remaining cheese. Place under broiler for 1-2 minutes until the top is golden and the cheese melted. Let cool for a minute or two before slicing and serving.
Notes
  1. Adding in roasted red peppers, garlic and some basil can really up the flavor.
Chicken Nuggets of Wisdom http://chickennuggetsofwisdom.com/
 roman baked eggs

 

Roman Baked Eggs
Serves 6
Easy Eggs with a decidedly Roman flair. Simple, easy and ready in just minutes.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 jar Bertolli Tomato Basil Sauce (or your own homemade marinara - 3 cups)
  2. 6 large eggs
  3. 3/4 cup milk (whole, skim or fat free)
  4. 1cup shredded Fontina cheese
  5. 1/4 of fresh basil (minced)
  6. cracked black pepper to taste
Instructions
  1. Preheat oven to 425 (Fahrenheit). Brush six ramekins (10-ounce) with olive oil. Evenly divide marinara sauce into each. Crack one egg into each. Pour milk over eggs and sprinkle with cheese.
  2. Place into oven on center rack. Bake until the whites of the eggs are cooked - around ten minutes.
  3. Remove from the oven and sprinkle with fresh basil, cracked black pepper and extra cheese.
Notes
  1. Serve with garlic rubbed crostini in place of toast for that true Italian taste.
Chicken Nuggets of Wisdom http://chickennuggetsofwisdom.com/
While this post is part of a sponsored campaign by Unilever Project Sunlight, all opinions, experiences expressed, and recipes are my own. So were the eggs. Backyard chickens rock!

7 thoughts on “1 Ingredient 5 Ways: Eggs – They’re What’s for Dinner (yes, dinner)”

    1. I discovered them while visiting the hubby’s family in Rome two years ago. They actually at them at breakfast!

    1. Okay, now I’m going to go around saying “Frittata” in my best Muppet voice. Great, like I’m not strange enough already!!

  1. You are the coolest mom ever. Still making these for breakfast though. I don’t think I will ever be able to eat eggs after noon. I know, I am weird. Pinned the recipes to my breakfast board though to make up for it.
    Barb´s last blog post ..4th of July Party Idea’s

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