| Tip of The Week |
The High Cholesterol Egg Myth
For those of you that avoid eating eggs with the fear of
having high cholesterol, there is good news! Past research has shown that egg
consumption is not linked to having heart diseases, in fact, certain egg
components can actually aid in preventing cardiovascular problems.
The myth that
you shouldn't eat eggs more than 4 times a week came about because people tend
to accompany eggs with bacon, butter, ham, and other foods that are not heart
healthy. In actuality, 1 egg is packed with 13 different vitamins, protein, and
antioxidants with only 70 calories! The egg yolk itself contains nutrients that
strengthen brain function and prevents muscle degeneration which can eventually
lead to blindness in your old age.
Unfortunately, the yolk does contain cholesterol. Although studies support the idea that eating
cholesterol doesn't necessarily raise the levels in your body, it is still recommended
that you watch how much you consume. Using
the egg white is a great substitute if you want to bake or cook with eggs but
are trying to limit your cholesterol intake.
When a recipe calls for one whole egg, you can use two egg whites in its
place.
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| Recipe of The Week |
Feta Omelette with Whole Wheat Breadcrumbs
Yield: 6 servings
 Ingredients:
5 TBSP- Water
1/4 tsp - Salt
4 each - Eggs
4 each - Egg Whites
1 TBSP - Olive Oil
3/4 cup - Whole Wheat Bread Crumbs
1/2 Cup - Feta, crumbled
1/4 Cup - Scallions, sliced
2 TBSP - Parsley, chopped
1 tsp - Oregano, dried
1. Preheat the broiler
2. Combine the first 4 ingredients in a bowl and stir well with a whisk. Heat oil in a 9" cast iron skillet over medium heat. Add breadcrumbs and cook for one minute, until lightly browned.
3. Spread egg mixture evenly in pan; top with cheese and broil for 15 minutes or until the egg is firm. 4. Sprinkle with onions, parsley and oregano. Cut into wedges.
recipe adapted from cookinglight.com
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