Archive | June 2015

Poached, Fried, Boiled or Scrambled

Sarah

Several years ago, eating eggs (particularly egg yolks) fell out of favor, but it turns out that eggs are an excellent food.  They are good for our skin and our eyes because they provide two key nutrients:  choline and lutein.  It seems that choline, a member of the B vitamin family, helps our bodies maintain proper levels of other B vitamins.  Our skin needs B vitamins to  produce energy and manufacture collagen and elastin, those two substances that seem to dwindle with age.  Lutein is another great reason to eat eggs.  It preserves skin’s elasticity and prevents free radical damage to skin cells.  Lutein is also essential for maintaining good vision and helping to prevent macular degeneration.  An egg a day can boost your lutein levels by 26%. Impressive!  I just tried the recipe below:  eggs with the bonus of veggies!

Italian Vegetable Custard

4 eggs

½ c. flour

2 c. coarsely shredded yellow summer squash

1 c. coarsely shredded zucchini

½ c. Kalamata olives, divided

2 T. grated Parmesan cheese

1 t. dried basil leaves

½ t. garlic salt

6 very thin tomato slices

1 small onion, think sliced and separated into rings

½ c shredded Monterey Jack cheese (2 oz.)

Heat oven to 450 degrees.  Beat eggs and flour in medium bowl until smooth.  Add yellow squash and zucchini and ¼ c. olives, mixing well.  Spread in greased 8-inch square pan.  Bake just until custard is set, about 10 min.  Mix Parmesan cheese, basil and garlic salt; sprinkle over custard.  Top evenly with tomato, remaining olives, onion and Jack cheese.  Bake until cheese is melted, about 4 min.  Serves 4 generously.