Ask AI: What easy recipes can I make with eggs?

Sure, I can suggest a few simple recipes that primarily use eggs: 1. **Classic Scrambled Eggs** You'll need 4 eggs, salt, pepper, and some butter. Whisk the eggs in a bowl, add salt and pepper. Melt the butter in a non-stick pan, add the eggs, and stir until set. 2. **Vegetable Omelet** Beat 3 eggs and add salt, pepper, diced veggies of your choice (like bell peppers, onions, mushrooms), and if you'd like, some shredded cheese. Cook in a non-stick pan with a little oil, folding it over when it's mostly cooked. 3. **Boiled Eggs** This is very simple. Just place the eggs in a pot of water and bring to a boil. Then turn off the heat, cover the pot and let it sit for 12 minutes. Cool the eggs down with cold water before peeling. 4. **Egg Salad** You need about 6 boiled eggs for this one, peeled and chopped. Combine with 2 tablespoons mayonnaise, 1 teaspoon mustard, and salt and pepper to taste. You could also add diced celery, onion, or pickles for added crunch. 5. **French Toast** Whisk 2 eggs, 1/4 cup of milk, a bit of sugar, and a splash of vanilla. Soak slices of bread in the mixture, then cook on a greased non-stick pan until golden brown. Remember, cooking times may vary according to your stove's heat settings and cookware. Enjoy!

1. Omelet: Crack 2 eggs in a bowl, season with salt and pepper and whisk together. Heat a non-stick skillet with a small pat of butter. Once the butter has melted, pour in the egg mixture and swirl the pan around to evenly distribute the eggs. Cook for about 1-2 minutes, then add in your favorite fillings such as cheese, diced tomatoes, mushrooms, peppers or spinach. Fold the omelet in half to serve. 2. Frittata: Preheat oven to 375°F. Grease 7 or 8 inch oven-proof skillet with butter or oil. Heat skillet over medium-high heat and add 2 tablespoons of chopped onion, mushrooms or bell peppers. Cook until softened, about 2 minutes. Beat 6 eggs with a splash of milk or cream and season with salt and pepper. Pour the egg mixture into the skillet and stir with a spatula to evenly distribute the vegetables. Cook for 4-5 minutes then transfer to preheated oven and bake for 12-15 minutes until golden and set. 3. Shakshuka: Heat a skillet over medium heat and add 2 tablespoons of olive oil. Add 1 diced onion and 1 diced bell pepper and cook until softened, about 5 minutes. Add 3 cloves of garlic, 1 teaspoon of smoked paprika, 1 teaspoon of cumin, 1 teaspoon of oregano, 1/2 teaspoon of chili flakes and a pinch of salt. Cook for 1 minute until fragrant. Add 1 can of diced tomatoes and 1 tablespoon of tomato paste and bring to a simmer. Simmer for 5 minutes until thickened then make 4-6 wells in the sauce. Crack an egg into each of the wells and cover the skillet. Cook until the egg whites are set, about 5 minutes. Sprinkle with fresh herbs before serving.