Updated: Apr 7
Eggs have been used for human consumption for a very very long time! There is evidence people were eating eggs millions of years ago.
They are an extremely versatile produce; they can be either the main ingredients of a dish or just one of the many often used to create a sumptuous recipe.
They can be part of both, a savoury dish and a sweet one and they can be used to make cakes, souffles, sauces, pies, pasta and bread and are also used for example for coating (whole egg and breadcrumbs to provide a protection to food prior to cooking), garnishing (sliced or chopped hard boil eggs) and glazing (beaten egges used for glazing pastry or bread to give it a shine when baked) .
Their nutritional value speaks for itself: they are a source of high quality proteins, vitamins and minerals, They are rich in vitamin B2, B12, vitamin D, selenium, iodine. They also contain vitamin A, folate, some essentail minerals and phosphorus.
Another interesting detail is that they are low in calories and in carbs!
Eggs contain 2 main parts: the yolk and the white and even if used separately, each part still represents a source of countless benefits.
The yolk has most of the proteins,vitamins and minerals and the fat.
It is also used for beauty and it can make your nails stronger and help stimulate hair growth.
The white contains 90% water, some proteins and no fat.
The egg white can tighten your skin and can be used to make a mask to apply on your face.
One of the first thing you need to learn when cooking eggs is how to separate the yolk from the white. My husband asked me so many time to show him the easiest way.... : )
Just check out the video below which shows the most popular ways to do that. There are also other ways which maybe require a bit more dexterity or just a little bit of practice...
Preparation time: 20 minutes
Cooking time: 30 minutes.
A few pieces of butternut squash
A handful of peas (frozen peas)
Parsley, origano, thyme (all chopped)
Salt, pepper, nutmeg
Cut the leeks into thin slices and the courgette and the butternut squash into small pieces.
Heat some oil in a frying pan and add all the veggies.
Season and add the herbs and cook on medium heat until they become soft. Add some water if they become to dry.
Once ready transfer them in an ovenproof dish.
Beat the eggs in a bowl with salt, pepper, grated nutmeg and a generous amount of Parmesan cheese. Whisk well then add to the vegetables.
Put in the oven at 180 degrees and cook for about 30 minutes.
*You can enjoy it warm or cold and also between two slices of toasted bread it make a delicious sandwich.
*You can choose any vegetable you like and mix them up!
Tip: For a very tasty frittata try to cook it in the oven. It becomes crispy but soft and moist on the inside!