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Easy Ways to Eat More Eggs

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Easy Ways to Eat More Eggs

Eggs are a tasty, and easy to prepare, source of protein and many other nutrients. Though eggs had a bad reputation for a few years, thanks to their high levels of cholesterol, many nutritionists now say eating eggs in moderation — up to seven eggs per week — is not only acceptable, but good for you.

Not everyone enjoys, or has time for, a cooked breakfast every morning, but that doesn’t mean you can’t add more eggs to your diet throughout the week. There are plenty of other ways to enjoy eggs throughout the day:

– Prepare a small bowl full of egg salad over the weekend, and scoop some out throughout the week for a quick, easy sandwich filling.

– Make an egg sandwich, on a bagel or an English muffin, to eat on the run.

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– Pickle some eggs in vinegar, beet juice, and sugar for a satisfying snack.

– Toss a hard-boiled egg — shell and all — into your lunch sack to eat over salad, or as a mid-morning pick-me-up.

– Bake a quiche, or roll up your favorite veggies in some savory crepes, for an easy lunch to go.

Here are some recipes to get you started.

Broccoli and Cheddar Quiche
1 9-inch piecrust
1 10-oz. package of chopped frozen broccoli
8 oz. mushrooms, sliced
1 cup milk
3 eggs, beaten
2 tablespoons butter, melted
1 tablespoon flour
1 teaspoon salt
1 teaspoon pepper
1 cup cheddar cheese, shredded

Preheat oven to 375°. Pre-bake the piecrust about 10 minutes, or until the bottom is slightly brown, and allow it to cool. Cook the broccoli until tender and drain well. Combine milk, eggs, butter, flour, salt, pepper, and 3/4-cup cheese. Whisk until well blended. Sprinkle the remaining 1/4 cup of cheese over crust. Layer broccoli and mushrooms over the cheese. Pour milk and egg mixture over all. Bake for 35 to 45 minutes.

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

In a large mixing bowl, whisk together the flour and eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled medium frying pan over medium high heat. Pour or scoop the batter onto the griddle, using 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about two minutes, until the bottom is light brown. Loosen with a spatula, flip and cook the other side.

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