Eggs are a brilliant food! They are cheap, go with almost anything and taste delicious. I am very glad someone decided they are not detrimental to our health!
Eggs contain all 9 essential amino acids, are highly concentrated with vitamins and minerals (iron, phosphorous, selenium and vitamins A, B12, B2 
and B5) and are among the best sources of choline, a very important nutrient for the brain. Additionally eggs contain large amounts of the antioxidants Lutein and Zeaxanthine, which dramatically lower your risk of age-related eye disorders.
Omega-3 enriched or pastured eggs are best.
One great way to prepare eggs is to make a big casserole with lots of vegetables. Eat part of it for breakfast then save the leftovers for a quick, satisfying lunch along with a salad. It’s tasty hot or cold!
Easy Egg Casserole
Ingredients:
10 eggs, lightly beaten
1/2 cup red onion, diced
1 cup cherry tomatoes, chopped
2 cups loosely packed baby spinach, roughly chopped
1 cup of yellow squash or asparagus, cut into 1/4″ pieces
1/2 avocado, cut into 1/4″ cubes
3 strips nitrate free turkey bacon, cut into 1/4″ squares (optional)
Optional: 1/4 cup fresh basil, chopped
1/2 teaspoon sea salt
1/2 teaspoon onion powder
Freshly ground pepper
Directions
Preheat the oven to 350°. Grease an 8 x 11 glass casserole dish.
Combine all ingredients in a large bowl and mix well.
Pour egg mixture into glass dish and cook in preheated oven for 30 minutes. Test for doneness. If center is still watery continue cooking for another 5 minutes. When the center is firm, remove casserole from the oven to cool and set, about 10 minutes. Serve with fresh fruit.
Eat leftovers cut into cubes with greens for lunch!
