The Incredible, Edible Egg - Power Fat Blaster for a Powerful Day
2008-09-29 12:14:22 (GMT) (Caymanmama.com - Featured Food News)
Des Moines, Iowa (CaymanMama.com) — Let’s face it: eating a well-balanced breakfast in the morning full of vitamins and protein will not only help you maintain a steady level of energy throughout the day, for calorie counters, they can also help blast fat and melt away those unwanted pounds. Here is why.
No matter how you like your eggs — scrambled, hard-boiled, poached or sunny-side up — eggs can be a dieter’s best ally when it comes to losing weight and staying energized. In fact, according to a recent study, dieters who followed a low-calorie weight loss plan which included two scrambled eggs and toast with no butter or jelly (gasp!) as their first meal of the day lost a whopping 65 percent more weight than those who consumed a carb-dense bagel and cream cheese for breakfast.
The logic behind the loss is simple. Eggs help the body and the mind by giving an all over feeling of satisfaction longer than carbohydrates do and thereby cause the individual to eat less throughout the day. It is important to remember, however, that the study was conducted using a low-calorie diet meaning that eating an egg for breakfast will only aid weight loss if the individual is monitoring what they are eating and how much they are eating as well.
Looking to incorporate eggs into your diet without worrying about your cholesterol? The following recipe is both heart healthy and body conscious.
Spinach & Tomato Omelet - Courtesy of Eating Well
Makes 1 serving
Active Time: 20 minutes
Total Time: 20 minutes
Ease of Prep: Easy
1 teaspoon extra-virgin olive oil
5 cherry tomatoes, halved
1 scallion, sliced
1 cup baby spinach, washed, with water still clinging to leaves
1/2 cup liquid egg substitute, such as Egg Beaters
1/4 cup shredded reduced-fat Cheddar cheese
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon water
1. Spray a small nonstick skillet with cooking spray. Add oil and heat over medium-high heat. Add tomatoes and scallion and cook, stirring once or twice, until softened, 1 to 2 minutes. Place spinach on top, cover and let wilt, about 30 seconds. Stir to combine.
2. Pour in egg substitute, reduce heat to medium-low and continue cooking, stirring constantly with a heatproof rubber spatula, until the egg is starting to set, about 20 seconds. Continue cooking, lifting the edges so the uncooked egg will flow underneath, until mostly set, about 30 seconds more.
3. Sprinkle cheese, salt and pepper over the omelet. Lift up an edge of the omelet and drizzle the remaining 1 tablespoon water under it. Cover, reduce heat to low and cook until the egg is completely set and the cheese is melted, about 2 minutes. Fold over using the spatula and serve.
Nutrition Info: Per serving: 152 calories ; 7 g fat (2 g sat, 4 g mono); 6 mg cholesterol; 8 g carbohydrate;
17 g protein; 3 g fiber; 619 mg sodium; 362 mg potassium.
Nutrition bonus: Vitamin A (35% daily value), Vitamin C (30% dv), Calcium (15% dv).
Exchanges: 1 1/2 vegetable, 2 very lean meat, 1 fat
1/2 Carbohydrate Serving
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