April  2008

Menu of the Month

Eggs have long been a symbol of spring. In fact they are used in many different cultural and religious celebrations. Despite recent price increases, eggs continue to be one of our least expensive sources of complete protein. If priced at $2.00 per dozen, large eggs provide a pound of high quality protein for only $1.32. Nutritionally speaking, they also compare favorably to other protein sources like beef, pork and poultry. They are a good source of iron, zinc, vitamin A, and several B vitamins, but relatively low in fat.

This month’s recipe, Athens Spinach Squares, makes for a quick supper or brunch when served with a salad of spring greens, whole grain rolls and mixed fruit for dessert. This is an adaptation of a recipe from the American Egg Board.

Athens Spinach Squares
6 eggs
½ cup crumbled feta cheese
1/8 teaspoon nutmeg
1 package (10 oz) frozen chopped spinach, thawed and well drained

Heat oven to 350°F and spray 1-quart casserole with cooking spray. In a medium bowl, beat together eggs, feta cheese and nutmeg until well blended. Stir in spinach. Pour mixture into prepared casserole and bake until knife inserted near center comes out clean, about 30 to 35 minutes.

Makes 4-6 servings: Nutrition information (based on 5 servings): 146 calories, 11g protein, 4g carbohydrates, 10g fat, 285mg sodium.