Healthy Diet for May 8 – Eggs-iting and Easy

Want a quick, inexpensive dinner? Try eggs—they’re a protein bargain! A single egg counts as one of the 5 to 7 ounces of meat or meat alternate recommended daily.

Whole eggs offer more than protein: vitamins A and D, B vitamins, and phosphorus as well as some iron. (Eaten with vitamin C-rich fruit such as citrus, eggs’ iron is absorbed better.) Egg yolk also contains lutein—good for healthy vision. For most healthy people, an egg a day is okay if their overall cholesterol intake stays under 300 milligrams daily. An egg has about 215 milligrams of cholesterol.

During May, National Egg Month, make an eggs-tra easy dish:

Stracciatella Florentine

• 2 14 1⁄2-ounce cans fat-free, reduced-sodium chicken broth
• 1 10-ounce package frozen chopped spinach
• 1⁄8 teaspoon ground nutmeg
• 4 eggs, well beaten
• 1⁄4 cup grated Parmesan cheese
• 1 cup cheese-and-garlic-flavored croutons, optional

In a large saucepan over high heat, bring broth to boiling. Add spinach. Cook until thawed, stirring occasionally with a fork to separate. Stir in nutmeg. Reduce heat to simmering. While stirring soup, slowly pour in eggs. (The eggs will set quickly in the simmering liquid.) Immediately remove from heat. Pour or ladle about 1 cup soup into each of six 10-ounce bowls. Sprinkle each with cheese and croutons, if desired. Makes 6 servings.