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Nutrition News: Tipping the Scales

Charlyn Fargo on

2 cups fresh spinach

6 slices cooked bacon, coarsely chopped

10 eggs

1 cup half-and-half or light cream

1 tablespoon chopped fresh sage, plus more for garnish

1/2 teaspoon salt

 

1/4 teaspoon black pepper

Preheat oven to 325 degrees F. Heat oil over medium heat in a 10-inch oven-safe skillet. Add broccoli and onion. Cook, stirring occasionally, until broccoli is tender, and onion is just translucent, about 5 minutes. Add garlic; cook 30 seconds. Stir in sweet potato and spinach; cook until spinach wilts, about 1 minute. Stir in bacon. Whisk together eggs, half-and-half, chopped sage, salt and pepper. Pour mixture over vegetables in skillet. Gently mix to distribute egg evenly. Transfer skillet to oven; bake until egg is completely set but not overcooked, about 25 minutes. Let stand 5 minutes before serving. Garnish with additional sage leaves, if desired. Serves 8.

Per serving: 220 calories; 12 grams protein; 12 grams carbohydrate; 13 grams fat (5 grams saturated); 2 grams fiber; 4 grams sugars; 383 milligrams sodium.

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Charlyn Fargo is a registered dietitian with SIU Med School in Springfield, Illinois. For comments or questions, contact her at charfarg@aol.com or follow her on Twitter @NutritionRD. To find out more about Charlyn Fargo and read features by other Creators writers and cartoonists, visit the Creators website at www.creators.com.

 

 

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