Directions:
1. Place the eggs in a saucepan and cover with water. Bring to a boil, turn off the heat, cover the pot and let it sit on the hot burner for 8 minutes.
2. Remove from stove, drain water and run cold water over eggs. Peel eggs, discarding two of the yolks. Place the whole egg and the two whites in a bowl.
3. Mash with a fork. Add the celery, parsley, mustard, almonds and pepper and mix.
4. Eat as is or serve on a piece of flatbread.

Directions:

Place the eggs in a medium saucepan in a single layer. Add enough water to cover eggs by 1 inch. Bring to a boil over high heat.

Reduce heat to medium and simmer for 10 minutes. Remove the eggs with a slotted spoon and plunge them into an ice-water bath (to prevent further cooking). Shell the eggs and chop them into 1/2-inch pieces. Set aside.

Meanwhile, in a large bowl, combine the next seven ingredients. Mix well. Add the eggs and mix gently to combine. Spoon the egg salad onto 4 bread slices. Top with lettuce leaves and the second slice of bread.

Directions: Note: If you're short on time, instead of making an omelet you can scramble the eggs by cooking them as instructed, but stir frequently with a spatula or wooden spoon.

1. Spray a large nonstick skillet with cooking spray and set pan over medium-high heat.

2. Whisk together egg whites and oregano. Add egg mixture to pan and cook 3—5 minutes, until egg whites are cooked through to the top, frequently lifting the sides of egg whites with a spatula to allow uncooked portions to slide underneath (tilt the pan to help them do this).

3. Top one side of egg mixture with tomatoes, bell pepper and feta cheese. Using the spatula, fold over untopped side. Cook omelet 1 more minute, until feta melts.

4. Season to taste with salt and black pepper and cut omelet in half to serve.

Directions: Wash the Swiss chard; cut off stems, mince, and set aside. Roughly chop the leaves. Heat 1 tablespoon olive oil in a 9-inch skillet with an ovenproof handle. Add onion, ¼ teaspoon of salt, and rosemary. Sauté 10 minutes over medium heat, until the onions are very soft and just starting to brown. Stir in the Swiss chard leaves and the remaining ¼ teaspoon salt, and sauté 1 to 2 minutes, or until the greens are just wilted. Remove from heat, stir in garlic and Swiss chard stems, and set aside.

 

Whisk eggs in a bowl. Add the Swiss chard mixture and goat cheese, and stir to combine. Wash and dry the skillet and return to stove top.

 

Turn on the broiler, then heat the remaining tablespoon oil in the skillet over medium-high heat. When the oil is very hot, pour in the vegetable-egg mixture and cook for 3 to 4 minutes, or until the eggs are set on the bottom.

 

Transfer the skillet to the preheated broiler and broil for about 3 minutes, or until the frittata is fi rm in the center and golden on top. Use a rubber spatula to loosen the frittata from the skillet and invert onto a large round plate. Cut into wedges and garnish with tomato slices.