Eggs have been the star ingredient in breakfast dishes for centuries, and Americans are becoming more interested in new uses for eggs that extend beyond the morning hours.

In fact, a recent survey, conducted by Harris Interactive on behalf of Eggland’s Best, found that 64 percent of Americans would follow a new food trend using eggs as a topping. In addition, more than one out of five indicated brunch or dinner as their favorite meal time to serve eggs.

“Eggs are so versatile and one of my favorite ingredients to cook with,” said Candice Kumai, celebrity chef and cookbook author. “I always keep my fridge stocked with Eggland’s Best eggs to ensure my recipes come out consistent and tasting phenomenal.”

When it comes to cooking, Kumai also follows a “Foods with Benefits” philosophy, which is why Eggland’s Best can be found in many of her recipes. Compared to ordinary eggs, they contain twice the amount of omega-3s and vitamin D, and 10 times more vitamin E.

At-home chefs can get cracking in the kitchen with these egg dishes created by Kumai. Find additional egg recipes and tips from Kumai at www.egglandsbest.com.

Skinny 3-Veg Scramble

The Harris Interactive survey found 34 percent of Americans prefer to prepare their eggs scrambled. This delicious and healthy scramble recipe is a go-to for Kumai.

6 large eggs

6 egg whites

1/2 cup salsa

1 teaspoon salt

1 teaspoon black pepper

1 cup roasted red peppers, drained and chopped

1 cup spinach, chopped

1 (15-ounce) can black beans, rinsed and drained

1 cup zucchini, chopped

1 teaspoon ground cumin

4 toasted English muffin halves, whole wheat

Whisk whole eggs, egg whites, salsa, salt and pepper in medium bowl. Stir in roasted peppers, spinach and beans. Set aside.

Heat medium non-stick skillet over medium heat. Lightly coat with cooking spray. Add zucchini and cumin, stirring, until softened, two minutes. Pour in egg mixture; gently stir until eggs are cooked to your liking.

Serve over English muffins. Makes four servings.

– Candice Kumai, “Pretty Delicious,” Rodale Publishing 2011

Summer Squash & Mushroom Frittata

More than one-third of Americans stated vegetables as their favorite ingredient to pair with eggs, according to the Harris Interactive survey, which makes this recipe a crowd pleaser.

1 tablespoon olive oil

1/2 cup onion, chopped

1/2 cup sliced button mushrooms

1/2 red bell pepper, thinly sliced

1 cup summer squash, thinly sliced

6 large eggs, beaten well

1 teaspoon basil

1 teaspoon tarragon

1 teaspoon sea salt

1 Roma tomato, thinly sliced

1/2 cup shredded Asiago cheese

Coat non-stick, oven-proof skillet with olive oil; heat on stove over medium heat. Add onion and mushrooms; sauté eight to10 minutes or until soft. Add bell pepper and squash; cook three to four minutes.

In mixing bowl, combine eggs, basil, tarragon and sea salt; mix well. Pour egg mixture over mushrooms and onions in pan.

Reduce heat to medium-low. When eggs begin to set, gently run a heat-proof spatula around edge of skillet. Cook until eggs are firm. While eggs are cooking, pre-heat oven broiler to medium-high.

Remove skillet from heat; place tomato slices on top of frittata, and sprinkle cheese. Place under oven broiler for a few minutes, until cheese is melted. Makes six servings.

– Candice Kumai

Sunnyside Stuffed Baked Potatoes

Loaded with some of Kumai’s favorite “Foods with Benefits,” this recipe is ideal for the one out of six Americans who revealed in the Harris Interactive survey that they would top a potato with an egg first.

4 large russet potatoes

1 tablespoon extra virgin olive oil

1 small yellow onion, finely chopped

1 cup baby bella mushrooms, thinly sliced

1 teaspoon sea salt

1 teaspoon pepper

2 cups spinach

Non-stick cooking spray

4 large eggs

1 teaspoon fennel seed

Scrub skin of potatoes, dry well. Poke five holes in each potato with fork and place in 400-degree oven, about one hour.

In medium skillet over medium heat, add olive oil and onion; cook for eight minutes. Lower heat, add mushrooms, salt, and pepper; stir about five minutes. Toss in spinach; cook until wilted, two minutes.

Cook sunnyside eggs in a lightly coated medium non-stick skillet over medium heat. After two minutes, sprinkle eggs with fennel seed; cook until yolk is medium.

Cut a horizontal slit into each potato. Stuff with spinach and mushroom mixture and gently top with an egg. Makes four servings.

– Candice Kumai