A Simple Way to Eat Less Meat without Sacrificing Protein

carton of eggs

File this under ‘nice problems to have’.

My chooks have been laying like champions.

Like 5-6 eggs a day.

From 6 chickens!

A Simple Way to Eat Less Meat without Sacrificing Protein

At least once a week we’ve been having an egg-based dinner.

Which means we’ve been eating less meat.

And still getting plenty of protein.

I adore eggs because they’re:

  1. Delicious
  2. The most sustainable animal protein source
  3. The most complete source of protein (meaning they contain all the essential amino acids)
  4. Inexpensive
  5. Quick to cook.
  6. Amazingly versatile.
  7. Humanely raised (if you have your own chickens or find a farmer who cares about their flock)

Did I mention they’re delicious?!

I include an egg-based dinner every week in my done-for-you meal plans.

And since I’ve been use the meal plans this year, I’ve been cooking the egg option every week.

So good!

A Simple Trick

One of the best tricks I’ve discovered is making an omelette and using it anywhere you’d normally serve pan fried chicken breast or thighs.

Adding a sauce like pesto or this romesco really transforms an omelette into seriously delicious dinner food.

But I’ve also sliced the omelette into noodles to serve with Zucchini Laksa.

And I’m thinking of experimenting with chopping the omelette and adding to stir fries, salads or abundance bowls.

Here are some other ‘eggcellent’ ideas…

9 Simple Satisfying Egg-Based Dinners

What about you?

Are you looking for ways to reduce your meat intake? Are you a fellow chicken fancier? I’d love to hear about it in the comments below.

And have fun in the kitchen (especially when there are eggs for dinner!)

With love,
Jules x

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9 Comments

  • I love soft boiled eggs but usually have a hard time getting the timing right when actually boiling them. So, I have been using an egg-shaped, two-piece egg cooker that my late wife had acquired at some point. I put water in the bottom half as instructed and put the 4 egg divider plate in place with the 4 eggs standing on end and then put into the microwave with the top half on and micro four 8 minutes (12 minutes for fully hard eggs). Upon removing (with hat pads) I put it in the sink, remove the top and then actually peel the the 4 soft cooked eggs, putting them in a bowl or on a plate adding salt and pepper to enjoy without any added fat. If the peeling process cools the eggs I just put the bowl or plate in the micro for a few second. The cooker looks like a big egg when assembled but has no name on it but it does say that it was made in China. The beautiful large eggs I buyare so very reasonable at about $1 per dozen and they are wonderful.

  • I guess I’m weird because I’m not a big fan of eggs. However, this frittata sounds wonderful, and I have made your goats cheese and basil omelette quite a few times. I’ve also started making Costa Rican rice and beans, which is traditionally served with fried eggs. It would be wonderful to have chickens, but we travel too much to have them. Not certain they’d like the desert, either.

    • I think egg aversion is pretty common Susan :)
      You know chickens are pretty hardy – am sure they’d love the desert if someone was feeding them regularly!

  • I swear by my electric egg cooker. It’s very basic, but soft and hard boils eggs just the way I like them. I have used it, on average, 3 to 4 times a week for the past 12 years! One of my favorite kitchen tools.

  • I like to fry some onion and capsicum then pour over a couple of beaten eggs which have salt, pepper and a dash of parmesan cheese, a little turmeric and cuman then I scramble the lot and serve it on my toasted homemade sourdough rye (made with the yeast I fermented myself) bread spread with avocado and accompanied with a fried tomato and a cup of tea – great way to start my day when I have a little extra time.

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