Associated Press
Boost brain power with these
March 23, 2011
Don’t forget the eggs. They have memory-boosting choline, protein for your muscles and lutein for your eyesight, important if you spend time in front of a computer screen.
Detroit Free Press
Bacon, chard and fontina quiche
March 23, 2011
A rich and creamy quiche is a great place to show off a great cheese. And while quiche Lorraine may be the best known variety of quiche -- sporting bacon, onions and Gruyère -- quiche fillings can be varied and diverse. Recipes can include sausage, seafood, ham and nearly any variety of vegetable.
New York Times: Recipes for Health
Carrot and leek frittata with tarragon
March 23, 2011
By Martha Rose Shulman
Tarragon enhances the sweetness of the carrots and leeks in this bright frittata.
New York Times: Recipes for Health
Spinach and red pepper frittata
March 23, 2011
By Martha Rose Shulman
Spinach and red peppers bring vitamin A and vitamin C to this beautiful frittata. Spinach is also an excellent source of a long list of other nutrients, including vitamin K, manganese, folate and magnesium. And it’s packed with protective phytonutrients, including the newly discovered glycoglycerolipids, which some researchers believe may help protect the digestive tract from inflammation.
New York Times: Recipes for Health
Ricotta and spinach frittata with mint
March 22, 2011
By Martha Rose Shulman
I have a lot of spinach in my garden right now, and what doesn’t wind up in salads is going into frittatas. This one is lightly speckled with steamed spinach and seasoned with fresh mint.
TODAY Show
5 diet tips to trick your rumbling tummy
March 22, 2011
Video clip: It’s important to eat breakfast every day, especially one with protein. A breakfast including eggs increases satiety, and may help reduce caloric intake later in the day.
Patch.com
Renata’s frittata
March 22, 2011
By Renee Gough
The possibilities are endless when you cook a frittata. It’s really just an excuse to use up all the leftovers in your fridge. The result was a protein and veggie filled, cheesy slice of heaven my kids absolutely loved. One rectangle fits perfectly between two pieces of toast and makes one heck of a hot, dinnertime sandwich.
Baxter Bulletin (NY)
Frittata: The omelet wannabe
March 22, 2011
For a fluffy frittata, vigorously beat the eggs and cook the frittata gently over low to medium-low heat. Then pop the frittata into the oven or under the broiler to finish cooking and brown the top. Serve them piping hot from the oven, at room temperature or cold. Add fruit and serve a frittata for breakfast or pair with a salad for a perfect spring entree for lunch or dinner.
New York Times: Recipes for Health
Frittata with grated zucchini, goat cheese and dill
March 22, 2011
By Martha Rose Shulman
Goat cheese adds creaminess and rich flavor to this delicate frittata. In Mediterranean countries, flat omelets are served at room temperature, which makes them perfect do-ahead dishes. They’ll keep in the refrigerator for a few days, and they make terrific lunchbox fare. They do not reheat well.
New York Times: Recipes for Health
A better way to serve eggs
March 21, 2011
By Martha Rose Shulman
If you avoid eggs because you think they’re bad for you, you should reconsider. It was never clear that dietary cholesterol had a significant impact on heart health; saturated fat in the diet is thought to be a bigger culprit (how big is also a matter of dispute these days). The government’s new dietary guidelines acknowledge as much, advising that eating an egg every day will not affect blood cholesterol or cardiovascular health.
Watt Ag Net
American Egg Board promotes new nutrient values
March 21, 2011
The American Egg Board recently hosted a successful Good Egg Project at the Grand Central Station to promote the release of recent USDA nutrient assay results. The latest data disclosed 25% less cholesterol and higher Vitamin D levels in generic eggs. The event was themed on a “farmers market” with free egg samples, informational literature and demonstrations by Howard Helmer and Jeffrey Saad.
The Rachael Ray Show
Cheese and Chili Arepas with Eggs and Chorizo
March 21, 2011
Video clip: “Eggs are the central ingredient, so you can serve it for what I call ‘BLD’ – breakfast, lunch or dinner.”
Serious Eats
Dinner tonight: Peppery pasta carbonara with poached egg
March 21, 2011
By Nick Kindelsperger
Although there is always a whole egg present in that other version of carbonara, there is something about seeing it here that makes it seem heavier and even more filling. Of course, the ease of this dish will depend completely on your egg poaching skills. I definitely wouldn't consider myself an expert at the process.
Patch.com
The wonder of eggs
March 21, 2011
By Suzanne Johnson
Hands down, eggs are the most versatile ingredient in your kitchen, and it’s time to bring them front and center in recipes that go beyond scrambled, over-easy and hard-cooked.
Seattle Post-Intelligencer Blog
Cookin’ with farmer Bob: Poached egg with chipotle mayo, bacon and avocado
March 21, 2011
Farmer Bob will never replace my grandma, but he does a dandy job cookin’ up Sunday breakfast. Although mass has gone by the wayside, replaced by CBS Sunday Morning and the Sunday paper, it’s still my favorite morning of the week. A food blog I subscribe to, Cookin’ Canuck, had what looked like a colorful springtime recipe for weekend eggs: Poached Egg on Toast with Chipotle Mayonnaise, Bacon & Avocado.
CBS News – Dr. Amanda Baten’s Blog
Week 2: Beginning to reshape Erica’s diet
March 4, 2011
I also noticed that she may not be getting enough protein in each meal. One source of protein has been eggs. Erica was under the impression that egg yolks should not be eaten. Because she has no cholesterol problems, I helped her to see that the she need not throw those yolks away - the yolk provides her with the most nutrient rich, dense, antioxidant rich, vitamin and mineral loaded portion of the egg. They are also loaded with all of the essential fatty acids (omega 3).
Huffington Post
How eating breakfast can keep you thin: Healthy breakfast ideas
March 3, 2011
By Kristin Kirkpatrick, M.S., R.D., L.D.
Use Protein Power. A great breakfast includes complex carbohydrates (such as?) together with a lean protein source such as skim milk or eggs. Along with the fiber, added protein will keep you satisfied for a longer amount of time.
Associated Press
An Italian-influenced version of quiche Lorraine
March 3, 2011
By Alison Ladman
A rich and creamy quiche is a great place to show off a great cheese. And while quiche Lorraine may be the best known variety of quiche – sporting bacon, onions and Gruyere – quiche fillings can be varied and diverse. Recipes can include sausage, seafood, ham and nearly any variety of vegetables.
Sacramento Bee
Easter leftovers go great in quiche
March 2, 2011
By Susan M. Selasky
Easter typically yields lots of leftovers, especially ham and fresh eggs that didn't get hard-cooked and decorated. Quiche is a great way to use up both, along with any vegetables you may have. A versatile dish, quiche can be served for brunch, lunch or dinner, on its own or with a salad.
Fredericksburg.com (VA)
How to clean out your fridge before grocery day
March 2, 2011
By Emily Battle
But one of my favorite fridge-cleaning techniques is using eggs as a glue to bring lots of things together. I make quiche quite often, but you don’t really even need to fool with a crust (it’s often the least healthy part of the dish, anyway).
Mashup Mom
Giveaway – American Egg Board
March 1, 2011
This one is sponsored by the American Egg Board — yup, the same people who have been bringing us those great $.55/2 dozen egg coupons regularly (love coupons for whole foods!). They’re sponsoring this giveaway of two poach pods and an egg timer to help spread the word about this new nutritional data and health information about eggs: According to new United States Department of Agriculture (USDA) nutrition data*, eggs are lower in cholesterol than previously thought.
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