Our friends at Colorado Egg Producers (CEP) Association are sharing all of the benefits eggs have to offer this summer from the pocketbook to the waistline. They encourage you to fuel your body with a healthy diet, including eggs, so you can enjoy the beautiful weather and fun outdoor activities the season has to offer.
At only 15 cents apiece, one large egg contains six grams of protein per serving and only 70 calories, making it the highest protein value of all food proteins. Eggs also contain, in varying amounts, almost every essential vitamin and mineral your body needs. All of the nutrients found in eggs play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more.
According to the Egg Nutrition Center, one large egg contains:
• 126 milligrams of choline. Choline is crucial to brain function by maintaining the structure of brain cell membranes. It is a key component of the neuro-transmitter that helps relay messages from the brain to the muscles.
• 41 IU of Vitamin D. In addition to working with calcium to help form and maintain strong, healthy bones, vitamin D works with calcium to prevent the development of osteoporosis in older adults. Recent studies show that eggs contain 64 percent more Vitamin D than previously thought.
• 270 IU of Vitamin A. Vitamin A is contributes to normal eyesight and a healthy immune system. It also helps the heart, lungs, kidneys and other organs function properly.
• 28 milligrams of calcium. Milk isn’t the only source for calcium. Known as a crucial element of growing and maintaining strong bones and teeth, Calcium also helps muscles move properly, helps blood vessels move blood throughout the body and many other important functions.
• 69 milligrams of potassium. Potassium is crucial for a healthy heart as it helps your heart beat, pushing blood throughout the body.
For all of these benefits, try this healthy recipe from CEP.
Broccoli Quiche in Colorful Peppers
• 4 medium red, yellow or green bell peppers (4 oz. each)
• 1 cup frozen broccoli florets, defrosted
• 4 eggs
• ½ cup of milk
• ½ tsp. garlic powder
• ¼ tsp. dried Italian seasoning
Heat your oven to 325 degrees Fahrenheit. Cut about ½ inch off the tops of the peppers and remove the seeds. Place the peppers upright in custard cups. Then place the cups in a baking pan. Next, spoon ¼ cup of the broccoli florets into each pepper. Beat the eggs, milk, garlic powder and Italian seasoning in a medium bowl until blended. Pour the mixture evenly over the broccoli. Bake the filled peppers in the center of the oven for about 60 to 70 minutes. To check if they are done, insert a knife near the center of the pepper. If it comes out clean, they are done. Let the peppers stand for 5 minutes. Then serve.