This tag-line simply means there are no artificial or synthetic flavors, colors or ingredients. These hens usually have the room they need for nesting, flapping and perching! There is no oversight by a third-party certifier.Īll-Natural has no specificiations and no regulations regarding inspections. Yearly inspection by an independent certifier.įree Range / Cage-Free – Same definition as Certified Humane with a twist. The USDA inspects these farms once a year.Ĭertified Humane states un-caged hens may live indoors full-time but not have enough space to nest, flap their wings and perch.

Natural Health, Oct 2009, brought to light definitions that can help you when picking out the most environmentally-friendly, yet healthy, egg.Ĭertified Organic means un-caged hens are allowed outdoors (read between the lines, it doesn’t say they are raised outdoors). If you care about the environment, you’re tendency is toward cage-free, natural or organic, right? Thought so……īut, did you know, cage-free might not mean what you and I envision in the sugar-plum fairyland spaces in our imaginations? Easy, versatile and tasty, they create an array of ideas from entress to add-ons, side dishes and breakfast fare. I would typically add a piece of whole wheat toast or a link of roasted chicken sausage.Eggs are by far one of the best proteins a body could entertain. I really like the addition of the basil at the end because it gives this omelet and real earthy flavor with pairs nicely with the mushroom. It is up to you how long you want to cook your eggs, if you like a loose omelet take it off the heat sooner than later, unless you like a stiff omelet and allow it to go on the heat a little longer.

Let this cook for 2-3 minutes, I like to drop the heat in between medium and low and cover my eggs at this point to allow them to fluff up and not burn. I allow it to cook for about 30 seconds and I add my basil. Once your cheese is melted into the vegetables pour your egg whites over the top and allow it trickle down and in between the vegetables. Once the spinach has wilted down form the vegetable mixture into the middle of the pan and add your cheese and allow it melt for about 1-1 1/2 minutes. After which you will want to add your spinach and use a pair of silicone tongs to fold the spinach into the existing ingredients. At this point add your mushrooms and tomatoes and allow those to cook for 3-4 minutes. Once your shallot is translucent add your diced garlic and salt and pepper, allow this cook for another two minutes until the garlic is nicely browned. Once your olive oil is heated through add your diced shallot and allow them to become translucent but not burn (about 2 minutes).

Start by putting a pan over medium heat on the stove at which point add your olive oil and allow it to heat up. Okay what you will need to get this omelet started is:ġ Tbsp of reduced fat shredded cheddar cheese This omelet is jam packed with vitamins from the vegetables, protein from the eggs and cheese, and some added flavor from the basil that I use to finish it off. I certainly do not know what came first, the chicken or the egg, but I am just glad the egg came at all.įor my recipe I will be doing what I am calling an Italian veggie egg white omelet. It can be whipped up into sauces or used as wash to add color to baked goods. Plus, May is National Egg Month so we need an egg recipe! The egg is such a versatile tool in any cook’s apron because it can be the star of the dish or bring a velvety smooth note to accent another main course. Today’s recipe is the celebration of that wonderful little white oval, the egg.

By Michael Russell, Arizona State University Nutrition Communication Student

Eggscellent blog