“Diane’s Dish On…Eggs”
Eggs are so much a part of our everyday lives that some of us may have forgotton their many benefits…nutrition powerhouse, economic protein, culinary necessity and delicious! Here’s some fun and helpful info about this wonderful little ellipsoid
*Eggs contain the highest quality protein with just the right mix of essential amino acids needed by humans to build tissues… second only to mother’s milk for human nutrition.
*Eggs have 13 essential vitamins and minerals. The yolk is the major source of most of them, including naturally occurring Vitamin D!.
*One large egg contains only 70 calories and 5 grams of fat and 1 egg white has just 17 calories and zero fat!
*Eggs are good for your eyes due to high quantity the caroteniod, lutein which may help prevent age-related macular degeneration and cataracts
*Eggs are rich in choline which helps to boost brain health and 1 large egg contains more than one-half of a woman’s daily requirement for this essential nutrient.
*Eggs are rich in B vitamins especially riboflavin and vitamin B12.
*Replace 1 whole egg with 2 egg whites in most recipes to save some calories and fat.
*Whipped egg whites contain tiny air bubbles. When this mix is added to other ingredients it makes the dishes light and fluffy
*The best breading takes three steps: 1. dip in flour 2. dip in mix of whipped milk, whole eggs and egg whites 3. breadcrumbs
*Beaten whole egg or yolk brushed onto food items before baking will give it a gloss or glazed finish
*Whipped egg yolks can hold other ingredients together that do not normally mix, like oil does with vinegar
*The most expensive egg ever sold was the Faberge “Winter Egg” sold in 1994 for $5.6 million.
*In France the bride breaks an egg on the threshold of their new home before stepping in – for luck and healthy babies
*At the time of the French Revolution, the French already knew 685 different ways of preparing eggs (including, of course, the omelet).
*In the Guiness Book of World records for omelet making, 427 two-egg omelets were made in 30 minutes by Howard Helmer.
“I have had, in my time, memorable meals of scrambled eggs with fresh truffles, scrambled eggs with caviar and other glamorous things, but to me, there are few things as magnificent as scrambled eggs, pure and simple, perfectly cooked and perfectly seasoned.” James Beard
“A hen is only an egg’s way of making another egg.” Samuel Butler
“A true friend is someone who thinks that you are a good egg even though he knows you are slightly cracked” Bernard Meltzer
” This recipe is certainly silly. It says to separate the eggs, but it doesn’t say how far to separate them.” Gracie Allen
Diane Henderiks’ Simple Spinach & Feta Frittata
1. Gather ingredients
- 1 teaspoon olive oil
- 1/4 cup red onion, sliced thinly
- 3 eggs plus 3 egg whites
- 1/2 cup low-fat cottage cheese
- 1 cup baby spinach leaves, washed, squeezed dry and coarsely chopped
- nice pinch of freshly ground black pepper
- 1/4 crumbled feta cheese
2. Place oven grate about 8 inches from broiler. Preheat oven to 375 degrees. Heat olive oil in medium cast iron pan over medium heat. Add onion and saute 2-3 minutes until soft.
3. In large bowl, whisk whole eggs and whites well. Add cottage cheese, whisk, add spinach and pepper, whisk.
4. Stir in feta cheese, whisk. Pour egg mixture into pan with onions, reduce heat to low and cook about 10 minutes until the eggs are just set.
5. Place in oven and bake for 10 minutes.
6. Remove from oven and serve in center of table right from cast iron pan.