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    How Do You Buy It? continued...

    At the very least, you can keep a bag of edamame in pods around for a low-maintenance finger food. Just thaw it and keep it in the refrigerator for a quick snack. It's perfect for when you (or a family member) are hungry but it's still an hour or more until dinner. For only 120 calories, 1 1/8 cup of the edamame in pods is very satisfying, thanks to its protein, fiber, and a touch of smart fat.

    Edamame are more than just a snack -- they make a great ingredient in recipes.

    There are lots of recipes in the WebMD Weight Loss Clinic collection to which you can add shelled edamame, such as:

    • Parmesan Artichoke Dip
    • Easy Three-Bean Salad (edamame can take the place of one of the types of beans)
    • Pesto Pasta Salad
    • Most of the entrée salads
    • Any of the soup/stew recipes

    Here are a couple more recipes to help send you on your merry edamame way!

    Edamame-Spinach Scramble

    Don't let the list of the ingredients scare you. This is easy to whip up and very filling.

    1 large egg
    2 egg whites or 1/3 cup egg substitute
    1 tablespoon fat-free half-and-half or any type of milk
    1 teaspoon olive oil (or substitute canola oil)
    1 1/2 cup fresh raw spinach leaves, loosely packed
    1/3 cup shelled edamame, frozen or thawed
    1/8 cup finely chopped red bell pepper
    1/8 cup finely chopped sweet or yellow onion
    1 teaspoon minced garlic
    1/3 cup shredded grated cheese of choice (cheddar, Swiss, etc.)
    1 medium tomato or 1 1/2 Roma tomatoes, chopped
    2 teaspoons fresh herbs, such as chopped parsley or basil (optional)
    Salt and pepper to taste

    • Add egg and egg whites or egg substitute and half-and-half to 4 cup measure and whisk until smooth; set aside.
    • Add olive oil to nonstick medium frying pan and heat over medium-high heat. When hot, add spinach, edamame, bell pepper, onion, and garlic and sauté until spinach shrinks down and onion is lightly brown (about 2-3 minutes).
    • Pour in egg mixture and reduce heat to medium. Continue to gently stir and cook until eggs are soft and cooked throughout.
    • Turn off heat. Sprinkle grated cheese over the top. Top with tomatoes and cover frying pan with lid. Let sit for a couple of minutes to melt cheese. Sprinkle fresh herbs over the top as garnish, if desired.

    Yield: 1 large serving or 2 small servings.

    Per large serving: 415 calories, 37 g protein, 27 g carbohydrate, 18 g fat (6 g saturated fat, 7.7 g monounsaturated fat, 4 g polyunsaturated fat), 229 mg cholesterol, 8 g fiber, 430 mg sodium (not including added salt). Calories from fat: 39%.

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