If I had to pick one food that, above all the rest, is my absolute favorite, plus the single food I eat the most of, it’s eggs. Eggs are loaded with healthy nutrition, and are so versatile in every way.
Eggs supply some of the very best protein you can find in nature. Protein is necessary to keep your muscles toned, repair the body, support the immune system, and contribute in some way to nearly every system in the body. That’s because egg protein contains all the essential amino acids that the body itself cannot produce on its own, in a pattern that matches the human body’s specific needs.
The egg is also one of the few foods that naturally contains a significant amount of Vitamin D, in combination with other critically important vitamins and minerals. The big misconceptions about eggs persist, and have everything to do with cholesterol. Published medical research on eggs has proven that daily egg consumption actually does not increase your risk of heart disease. A massive, peer-reviewed study which was more than a decade long, looked at more than 117,000 men and women eating an egg every day; researchers found that no increase in heart-disease risk when compared with those who did not eat an egg every day.
These findings were so staggering that the American Heart Association revised its guidelines to the public. Unfortunately, all that science and acknowledgement that we were wrong all those years has done little to nothing to reform public opinion; countless doctors also continue to perpetuate this myth that eggs will kill you, even though they are supposed to be privy to the science. If that didn’t blow your mind enough, think about the on-going research that’s out to prove that eggs may actually help reduce the risk of heart disease! This stems from the fact that eggs contain a mixture of essential fatty acids combined with other fatty acids that supply energy, and heart-healthy omega-3 fatty acids that are cardio-protective. I honestly consume an abundance of eggs each week, with as many as 5-10 eggs per day! Yet, nearing 50 years old, my cholesterol levels remain very low and my EKG and stress tests remain perfect every year.
Low-Carb Egg Crepe
- 3 large eggs
- ¼ cup shredded Monterey jack cheese
- ½ tsp cilantro
- ½ tsp parsley
- ¼ tsp dill
- ¼ tsp onion powder
- ¼ tsp paprika
- salt and freshly cracked pepper to taste
- 1 Tbsp Fairway EVOO
- Mix in a bowl 3 large eggs, Monterey jack, and seasonings.
- Heat oil in a large non-stick skillet on high heat.
- Place egg mix in skillet and circle pan to cover inner surface (fold down curled edges if you have a smaller skillet or a lot of egg mix)/
- When the skillet contents set (about a minute or less), carefully flip the egg “crepe”;
- Cook on the flipside for 10-15 seconds.
- Flip back over and serve.