They’re delicious scrambled, fried, soft-boiled or whipped into an omelet. But why limit eggs to breakfast? Eggs are a versatile, inexpensive food that you can transform into all kinds of nutritious — and fast — dinners.

You may want to consider cooking with organic eggs. Now that more and more people are interested in foods that are produced naturally, organic eggs are becoming more popular. Organic eggs come from hens that have been given feed containing no commercial fertilizers, pesticides or herbicides.

Before a food can be labeled organic, a government-approved certifier inspects the farm where the food is grown to make sure the farmer meets USDA standards. You may know that organic food is produced without certain fertilizers, pesticides, artificial preservatives, hormones and antibiotics that are banned by the U.S. Department of Agriculture (USDA). Companies that handle or process organic food also must be certified.

In addition to being free of unwanted chemicals, organic food may be higher in nutritional value.

Besides high-quality protein, folate and B vitamins, eggs contain antioxidants — compounds that protect the body from toxins that damage cells and cause disease. They’re also an excellent source of lutein, a nutrient that appears to help prevent age-related vision loss.

Some producers offer eggs enriched with Omega-3, a fatty acid that helps reduce the risk of heart disease. These eggs come from chickens fed a diet with flax seed added, plus other foods high in Omega-3s.

Eggs take very little time to cook, so they make a perfect quick dinner for families on the go. You can serve breakfast-as-dinner meals by scrambling eggs or serving them sunny-side-up with toast or muffins. Or you can dress them up with some of these suggestions:

• Whip up scrambled eggs and serve them in a burrito, with rice and beans on the side.
• Slice hard-cooked eggs into a salad and add crumbled bacon.
• Top sautéed potatoes with soft-cooked eggs and cover with roasted bell peppers and parsley.
• Prepare a hearty egg and vegetable “stacked” casserole by making several small omelets, then layering them with vegetables.
• Make a leek and ham casserole with thinly sliced leeks, butter, cubed French bread and shredded Swiss cheese; chopped, cooked ham; chopped red bell pepper; eggs, milk, salt and pepper.
• Serve up a quiche made with your favorite cheese, vegetables and eggs baked in a prepared pie shell.
• If you love bacon, lettuce and tomato (BLT) sandwiches, consider adding a fried egg to make it a “BLTE.”
• Try baking eggs with vegetables in individual ramekins (small, ovenproof ceramic dishes). Butter the ramekins and fill with cooked spinach or other vegetables. Break two eggs into each ramekin and drizzle with milk and cheese. Bake for 15 minutes until eggs are set and vegetables are warm.

Another way to serve eggs for dinner is to make a frittata — the Italian version of an omelet. Frittatas are also a great way to use leftover veggies, meat or cheese.

Unlike omelets, frittatas require no “technique.” All you do is cook your filling ingredients in an ovenproof skillet, pour your egg mixture over them and put the skillet a preheated 375°F oven. In 20 to 25 minutes, the frittata will puff up and be ready to eat.

Organic eggs are delicious, nutritious dinner options — and a great new answer to “What’s for dinner?”