It took me a while to come around to eggs, but I’ve discovered that they can be so incredible when combined with the right ingredients. When I’m in a rush for dinner, eggs are a great choice because they cook quickly and provide a good source of protein. A salad can become a filling main course just by adding eggs. Or throw some eggs in a skillet with whatever veggies are left in your fridge to create a beautiful frittata. You can even use eggs in unexpected ways, like topping for pizza, for instance. And of course, we can’t forget quiche. I love a good quiche for dinner, and if you use a premade pastry crust it can be extremely speedy to prepare. I’ve compiled this slideshow featuring 25 delicious dinner recipes using eggs, so you can start enjoying eggs more often. They’re not just for breakfast, people!

25 Mouthwatering Ways to Enjoy Eggs for Dinner
By Food and Whine
-
Poached Eggs with Dijon Avocado Sauce
By Food and Whine
By Killing Thyme
-
Shakshuka (aka Eggs Poached in Spicy Tomato Sauce)
By Food and Whine
By My Kitchen Love
-
Chard and Sweet Potato Frittata with Swiss Cheese
By Food and Whine
By Making Healthy Choices
-
Iraqi Eggs with Lamb and Tomatoes
By Food and Whine
By My Kitchen Love
-
Sausage and Butternut Squash Frittata
By Food and Whine
By Friday is Cake Night
-
Egg Boats
By Food and Whine
By Food Mamma
-
Feta Pea and Dill Quiche with Lentil and Sweet Potato Pastry
By Food and Whine
By Dish ‘n’ the Kitchen
-
Spinach Bacon Mushroom Quiche
By Food and Whine
By Alisha Enid
-
Mackellar Farms Edamame Quinoa Cakes with Egg and Spicy Avocado Sauce
By Food and Whine
By The Yum Yum Factor
-
Migas
By Food and Whine
By Food and Whine
-
Red Miso Udon with Onsen Tomago
By Food and Whine
By The Yum Yum Factor
-
Harvest Quiche
By Food and Whine
By The Lovin’ Forkful
-
Fried Egg with Greens
By Food and Whine
By Mangia Bedda
-
Doro Wat with Sliced Hard-Boiled Eggs
By Food and Whine
By Food and Whine
-
Caramelized Onion, Bacon & Spinach Frittata
By Food and Whine
By Fuchsia Freezer
-
Pepper and Onion Quiche
By Food and Whine
By Sugar Loves Spices
-
Eggs Poached in Tomato Sauce
By Food and Whine
By The Taste Space
-
Egyptian Eggs with Dukkah
By Food and Whine
By The Taste Space
-
Spinach and Feta Frittata
By Food and Whine
By Food and Whine
-
Skillet Corn Bread with Poached Egg and Friends
By Food and Whine
By Sugar Loves Spices
-
Spinach, Leek and Mushroom Quiche with Sundried Tomatoes
By Food and Whine
By Food and Whine
-
Vegetable Invasion Quiche
By Food and Whine
By She Eats
-
Egg Pizza with Pepperoni and Cheese
By Food and Whine
By Food and Whine
-
Basic Egg Curry
By Food and Whine
By Kravings Food Adventures
-
Crudite Style Nicoise Salad
By Food and Whine
By Justine Celina
To get you started with cooking eggs more often, I want to introduce you to these pans by Circulon, with a non-stick hard-anodized surface.
Circulon sent me a chef’s pan with an egg poacher insert to try out, and I literally used it every day when my kids were home over the summer. They wanted eggs for lunch on a daily basis, so I used the egg poacher to cook perfect eggs in just minutes. The first time I tried it, after I lifted out the poached eggs, I noticed there was a thin film of eggy residue left on the poacher insert, but after I left it to dry, it peeled right off. I’ve found that the pan is extremely easy to clean, and it’s dishwasher-safe, so you can’t get it much easier than that. I like the ridged surface of the skillet that prevents food from sticking and prevents scratches. So far, I’ve seen no scratches on the surface, unlike some of the other non-stick pans that I have, so it seems to be quite durable. I also like the lovely red exterior coating. Isn’t it pretty? Giveaway!
If you’d like a chance to win a 7.5″ skillet from Circulon — like the one pictured above — please use the form below. This contest is open to Canadian residents, and closes on Oct 30/15. Good luck!
Disclosure: I received a complimentary pan from Circulon for the purpose a this review. All opinions in this post are my own.