3 Classy Ways to Make Eggs for Dinner

By Erin Phraner, Refinery29

We know eggs are the key to a quick, cheap meal at home - they keep in the fridge for ages (according to the USDA, up to five weeks from the date stamped on the carton, to be exact) - but scrambled eggs for dinner again? You deserve better! So, swap your ho-hum ovums for these three easy egg dinners that are every bit as classy as you are.

.Feeding a crowd (or just yourself) is effortless and affordable with this tapas-inspired frittata. Store leftover wedges in an air-tight container in the refrigerator for up to five day for an instant meal - it can be served warm, cold, or at room temperature. Want to class it up ever further? Make an easy garlic aioli (read: garlic-spiked mayo) for dipping and/or smearing.

Roasted Red-Pepper-Machego Frittata
Serves: 4

1 tbsp olive oil, plus more for drizzling
1 medium onion, thinly sliced
2 bell peppers (red and/or yellow), seeded and thinly sliced
8 large eggs
1 cup grated manchego cheese (2- to 3-ounce piece)
Kosher salt and freshly ground pepper
2 tbsp chopped fresh basil
1 green onion, thinly sliced, plus more for sprinkling (optional)

Preheat the oven to 450 degrees.

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Heat the olive oil in an oven-safe skillet over medium heat. Add the onion and peppers and cook, stirring occasionally, until soft and caramelized, about 10 minutes. Remove skillet from the heat.

Meanwhile, whisk the eggs, 3/4 cup manchego, basil, 1/2 tsp salt, and 1/4 tsp pepper in a bowl until combined.* Stir egg mixture into the skillet. Sprinkle with the remaining 1/4 cup manchego and bake until puffed and golden, about 20 minutes. Transfer to a rack and let cool slightly. Drizzle with olive oil and sprinkle with sliced scallion, if desired. Serve plain or with Easy Garlic Aioli (below).

*For an extra kick of protein, stir 1/2 cup cubed Spanish chorizo into the eggs.

Easy Garlic Aioli
Serves: 4

1/2 cup mayonnaise
1 to 2 cloves garlic, grated or pressed
2 tsp lemon juice
Kosher salt and freshly ground pepper

Mix the mayonnaise, garlic, and lemon juice in a small bowl. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.


.Turn simple carbonara into this ample pasta pie using its secret ingredient - eggs! - in a sneaky new way. Traditionally eggs are whisked into a cheesy sauce to give the dish its signature richness, but here, they act as the delicious glue that binds together leftover spaghetti, peas, onion, and bacon. Figure-fanatics: Use part-skim ricotta and add an extra handful of peas, if you'd like.

Spaghetti Carbonara Pie
Serves: 4

5 strips bacon
1 medium onion, finely chopped
Kosher salt
3 eggs
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
Freshly ground pepper
8 ounce cooked spaghetti
1 cup frozen peas
Lemon wedges, for serving

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Preheat oven to 375 degrees. Meanwhile, cook bacon in a skillet over medium heat, flipping once, until crisp, about eight minutes. Transfer bacon to paper towels to drain; reserve skillet. Let bacon cool completely, then finely chop.

Heat bacon drippings in the reserved skillet over medium-high heat. Add the onion and 1/4 teaspoon salt and cook, stirring, until soft, about five minutes. Transfer onions to a large bowl and let cool slightly. Add the chopped bacon, eggs, ricotta, Parmesan, and 1/2 tsp each salt and pepper and stir to combine. Stir in the spaghetti and peas until evenly coated.

Transfer spaghetti-egg mixture to a nine-inch pie plate or other round baking dish. Bake until the top is golden and the filling sets; 30 to 35 minutes. Transfer to a wire rack and let cool slightly. Serve with lemon wedges for squeezing over the pie.


.Don't be thwarted by omelet cooking - it's really a cinch if you follow these simple steps. A nonstick skillet will work wonders if you're worried about stickage, but you can also use a standard stainless-steel pan; just add extra olive oil to make it slick! This recipe is easily doubled (think breakfast for two) or quadrupled (think DIY French-y brunch for your gals).

Bistro Omelet With Arugula Salad
Serves: 1

For the salad:
1 cup arugula
2 tsp lemon juice
1 tbsp olive oil
Kosher salt and freshly ground pepper
For the Omelet:
2 ounces soft goat cheese
2 1/2 tsp olive oil
1 tbsp chopped mixed herbs (such as fresh basil, thyme, and chives)
Kosher salt and freshly ground pepper
2 large eggs
1 tsp water
Flaky sea salt, for sprinkling (optional)

Make the salad: Whisk the lemon juice, olive oil, and a pinch each of salt and pepper in a small bowl until combined. Toss with one cup arugula; set aside.

Make the omelet: Mix the goat cheese, 2 tsp olive oil, and herbs in a small bowl. Season with salt and pepper.

Whisk the egg, water, and a pinch each salt and pepper in a medium bowl until frothy.

Heat an eight-inch nonstick skillet over medium heat. Add the remaining 1/2 tsp olive oil and swirl to coat the pan. Add the egg mixture and let cook 30 seconds, without stirring, or just until the edges just begin to set. Lift the pan off the heat and push the eggs toward the center using a rubber spatula, twirling the pan to let the uncooked egg run to the exposed edges of the pan. Return to the stove top and repeat until almost completely set.

Remove pan from the heat; spoon the goat cheese mixture into the center of the omelet. Gently fold half of the omelet over the filling and press down lightly to seal. Tilt skillet and slide omelet onto a plate. Sprinkle with flaky sea salt, if desired. Serve with the prepared salad.

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