For a long time eggs had an undeservedly bad reputation. It was claimed that the amount of cholesterol in eggs could lead to higher cholesterol levels in your blood. Eggs, however, are responsible for just a small increase. What’s the truth? Eating an egg now and again is just fine! Eggs contain many essential nutrients and should not be missing from a healthy diet.
Why are eggs so healthy?
- Eggs are a source of protein. Eggs, just like carbohydrates and fats, are essential nutrients for our bodies. They give us energy, lower our blood pressure and promote muscle repair.
- The yoke contains many vitamins and minerals.
- The large amounts of protein and fats make for feeling full for longer
- Eggs are also low in calories; approximately 75 calories per egg.Compared to other foods eggs are therefore ideal if you want to consume fewer calories without getting hungry.
Two to three eggs a week is part of a healthy diet. If you are a vegetarian, you can eat four or five to get extra protein. Also, as long as you pay attention to the amount of saturated fats in your diet, you can enjoy that extra egg now and again.
Recipe
Would you like an egg but are not so sure what you can make with it? This frittata with ricotta, tomato and spinach is highly recommended. It is straightforward, healthy and tasty.
Servings: 4
Takes: 30 minutes
What do you need?
- 1 tbsp olive oil
- 1 large onion cut into thin slices
- 300g cherry tomatoes
- 100g fresh spinach
- 100g ricotta
- 1 handful basil leaves
- 6 beaten eggs
How do you make it?
- Heat up the oven to 190 degrees C. Heat a dash of olive oil in a large frying pan and cook the onion for approximately 5 to 6 minutes until it is soft and golden brown. Add the cherry tomatoes and cook these for a minute until they are soft. Remove the frying pan from the heat and add the spinach and basil. Stir them through the cherry tomatoes and let them shrink a little.
- Transfer the contents from the frying pan into an ovenproof dish measuring approximately 30 x 20 centimetres. Distribute small scoops of ricotta over the vegetables. Season the beaten eggs to taste and pour these over the dish. Place the ovenproof dish in the oven for 20 to 25 minutes until the frittata is golden brown and cooked through. Serve this tasty frittata with a fresh salad and baguette or with a sandwich.
