Let’s talk about eggs. Eggs are a fantastic source of protein and they keep me full all morning. I used to have only the egg whites but after a long debate with my doctor, now I eat the whole egg. Just one a day, not more because they do trigger my migraines.
I used to have plain scrambled eggs everyday. Now, I vary how I cook them. There are tons of different ways to eat them but I will share with you my top three.
1) Eggs a la coque. My mother used to give them to me in a cute little pink egg holder. I use to love them as a kid and I still do until this day. Carefully drop the eggs with a spoon in boiling water for 3 minutes. If the egg is cold add an extra minute. Normally, they are served with bread, but I have them with asparagus or any other veggie.
2) Sunny side up. I use a teflon pan and spray a little PAM. Always works.
3) Fritattas. Sometimes I eat them plain with some herbs and other days I throw in some veggies. Here you can find my recipe for baked zucchini mint frittatas.
What is you favorite?
This is one of my to-go recipes: easy and quick. All you need is four ingredients plus salt and pepper to taste: zucchini, mint, onion and eggs. Yes, that simple. Sometimes I have them for breakfast and other times for dinner with a salad. It’s versatile and delicious. No oil, dairy-free and gluten-free.
Ingredients (serves 6 mini frittatas) :
– 1 medium zucchini (I used a yellow zucchini)
– 1/2 onion
– 6-8 fresh mint leaves
– 6 eggs (if you prefer you can use 3 whole eggs and 3 whites)
– Salt and pepper to taste
– Grate the zucchini and sprinkle some salt. Leave in a strainer for about 20 minutes. This will drain the water from the zucchini so your «fritatta» doesn’t become watery.
– Whisk the eggs, chop the onion and the mint leaves and add to the egg mixture. Sprinkle some salt and pepper. Whisk until all ingredients are mixed together. Pour into small muffin tins and bake at 350 degrees F. for 20 minutes. (You’ll know that they are ready when the edges get golden.)