Eggs are a great source of protein. There are six grams of protein in one egg. It’s important that we get protein in our diet n’t
Protein the building blocks of muscle, skin, bone, cartilage, blood, enzymes, hormones and it is found nearly everywhere in the body.
In addition to protein, eggs pack a lot of nutri choline, vitamin D, B vitamins and antioxidants, to name a few. Choline is important for brain development, function, memory, mood and metabolism.
Vitamin D helps build strong bones and teeth. B vitamins are important for cell metabolism, energy production, and a healthy nervous system. Eggs are a source of the antioxidants lutein and zeaxanthin. These antioxidants are found in the retina of the eye and can help keep the eyes healthy.
Eggs are affordable and versatile, around 17 cents per serving. Eggs may be enjoyed in many different ways: hard-boiled, scrambled, , sunny side up, over easy an omelet, frittata, casserole, quiche egg salad – ist go on
Get creative! Use your favorite vegetables, spices and herbs to personalize this recipe.
Breakfast Egg Muffins
Adapted from wellplated.com
1 cup lightly packed baby spinach, chopped
3/4 cup finely diced red bell pepper
3/4 cup quartered cherry or grape tomatoes
1/4 tsp. kosher salt
1/4 tsp. dried basil
1/4 tsp. dried oregano
Pinch ground black pepper, or cayenne for extra kick
1/4 cup crumbled cheese, plus additional to sprinkle on top
Optional toppings: avocado, salsa, hot sauce, freshly chopped parsley
Place rack in center of oven and preheat to 350 degrees F. Lightly coat standard 12-cup muffin tin with nonstick spray. Divide spinach, red bell pepper and tomatoes among cups. (They will be about two-thirds full.) In large bowl, briskly whisk together eggs, salt, basil, oregano and black pepper until well-combined. Carefully fill each muffin cup three-quarters of way to top. Sprinkle evenly over tops of cups. Bake 24-28 minutes, until egg muffins are set. Let cool for few minutes and then run butter knife around edges of each muffin to loosen. Remove from pan and enjoy immediately or let cool on wire rack and refrigerate up to three days or freeze up to three months. Yield: 12 muffins.
Eggplant is a member of the nightshade family. The nightshade family also includes tomatoes, peppers and potatoes. These plants are called nightshades because they grow in shaded locations and bloom at night.
The deep purple version of the eggplant is most popular, but eggplants can also be purple, green, white or striped. The shape can vary from pear-shaped, cylindrical or oblong, to thin.
Eggplants are a good source of fiber. Fiber is and The deep purple color of the most popular variety of eggplants is due to antioxidants, which
Eggplants are also a source of potassium, important for regulating fluid and electrolyte balance, muscles, nerves, heart function and normal blood pressure. The skin is rich in antioxidants, fiber, vitamins and minerals.
Enjoy eggplant with the recipe below:
Mini Eggplant Pizzas
1 large eggplant, peeled and cut into four half-inch thick slices
4 tsp. olive oil
1/2 tsp. salt
1/8 tsp. ground black pepper
1/4 cup pasta sauce
1/2 cup shredded part-skim mozzarella cheese
Optional: fresh basil leaves
Preheat oven or toaster oven to 425 degrees F. Brush both sides of eggplant with oil and season with salt and pepper. Arrange on baking sheet and bake until browned and almost tender, 6-8 minutes, turning once. Spread 1 tbsp. pasta sauce on each eggplant slice. Top with shredded cheese. Bake until cheese melts, 3-5 minutes. Serve hot. Yield: 4