12/19/12

Dietitian's Top Pick - Eggland's Best Eggs



The incredible edible egg....who can deny it? Scrambled, fried, poached, sunnyside, benedict and the list goes on. How many foods do you know that are as versatile as this? Even better is that eggs not only serve as a quick and delicious meal, but they are a must-have ingredient in the majority of baking recipes. Eggs bind, areate, leaven, emulsify, thicken, and aid in setting - talk about the jack of all trades! That is one of the many reasons we chose eggs as this weeks Top Pick; no matter how or what you cook, it is more than likely that you have a dozen chilling in your fridge. As dietitians, we want you to get the most bang for your buck, that is why we want you to try Eggland's Best eggs. Each one of these eggs contains twice the Vitamin D and Omega-3, triple the amount of Vitamin B12 and lower cholesterol than the ordinary egg. All of this in one 70 calorie egg stamped with a red 'EB' on the shell. So whether you are making a Sunday morning breakfast or baking holiday cookies, be sure to capitalize on the many health benefits that each of 12 Eggland's Best eggs contain.

Crack open your dozen and try this easy recipe:
Mushroom Parmesan Frittata
Ingredients: 

2 cups dried porcini mushrooms (about 2 ounces)
6 large egg whites
4 Large eggs 
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup preshredded Parmesan cheese  
1 tablespoon olive oil
Minced fresh chives (optional)
Preparation:
1. Preheat broiler
2. Place mushrooms in a large ovenproof skillet. Cover mushrooms with cold water; let stand  2 minutes. Drain. Return mushrooms to skillet. Cover with cold water; bring to a boil. Drain. Pat mushrooms dry with a paper towel.
3. Combine egg whites and next 3 ingredients in a large bowl, stirring well with a whisk. Stir in mushrooms and cheese.
4. Heat oil in pan over medium-high heat. Add egg mixture; cook 3 minutes or until slightly set. Broil 3 minutes or until eggs are completely set and browned. Cut frittata into 4 wedges. Garnish with chives, if desired.

Written by Alex Hobbs, Texas Woman's University dietetic intern. I will be completing my internship this December and I am currently working towards completing a Master's in Nutrition. I plan to take the RD exam in January to finally begin my career as a Registered Dietitian




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