Eggs are inexpensive, available year round, and they’re packed with protein and choline — a B vitamin important for good brain health. Eggs are also versatile. You can scramble them for breakfast, serve our Chirp, Chirp Deviled Eggs for a snack or lunch, or combine them with springtime vegetables for our Eggy Omelet Pie at dinner.
Getting young children to eat their vegetables without a fuss can be a struggle, but if you serve them with familiar foods like eggs and serve them in a pie, some kids may be more willing to take a bite! For this recipe, we combine fresh asparagus with eggs and cheese for a giant omelet that you can cut into playful pie pieces. The best thing about this omelet is that you never have to flip it.
TIP: To determine the size of your skillet, use a ruler to measure across the top.
Nutrition Information per Serving (1/5th of the pie):
170 calories, 13g fat (4g saturated), 250mg sodium, 4g carbohydrate, 1g fiber, 14g protein, 15% vitamin A, 30% calcium
Have you ever seen hard-boiled eggs with a green-gray ring around the yolk? It’s not very pretty; after all, the yolks should be yellow! To avoid an unappetizing ring, it’s important to avoid overcooking your eggs and to chill them as soon as they’re done. For a perfect egg every time, follow these four steps eggs-actly:
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