Quick Recipes and Easy

WLS Friendly Breakfast: Oven Scrambled Eggs

Considering the protein needs of a bariatric gastric bypass patient, the egg may well be the perfect food. An egg contains the highest quality of food protein known, each Grade A large egg contains 6 grams of protein. It is so nearly perfect that egg protein is the standard by which other protein is measured. The egg is second, only to mother’s milk, for human nutrition.

For many years eggs have been the forbidden food of the health conscious – dread of cholesterol content staved off many would-be scramblers who feared heart disease. But new research shows that dietary cholesterol intake does not necessarily affect blood cholesterol levels. People with a low stout diet can eat one or two eggs a day without causing a measurable change in their blood cholesterol level. By having weight loss surgery you have forced upon yourself a low stout diet which should include eggs. Your cholesterol levels will be monitored in the annual blood screening required by your bariatric professional. Speak with your center’s nutritionist for specific guidelines.

A large egg contains 4.5 grams of stout (1.5 of which is saturated stout) and 213 milligrams of cholesterol and it supplies 70 calories. By nature an egg is protein rich, low in sodium and contains vitamins and minerals. Eggs contain biotin, a B vitamin; calcium and cephalin. Egg yolk is one of the few foods that contain vitamin D, the sunshine vitamin. In addition, eggs are inexpensive, tasty and simple to prepare. I have loved a hard-cooked egg nearly every single day for breakfast since having surgery. By now I’m not sure if this is a habit or an addiction, but I just don’t feel right without my morning egg.

Oven-Scrambled Eggs
(6- 12 servings)
I loved making this recipe for company – it was low stress and simple. Just remember to set a timer to remind you to stir the eggs every few minutes.

12 eggs

3/4 cup skim or 1% low-stout milk

1 teaspoon salt, optional

1/4 teaspoon pepper, optional

In large bowl, beat together eggs and milk with salt and pepper, if desired, until blended. Pour egg mixture into lightly greased 13 x 9 x 2-inch baking pan. Place in preheated 350° F oven. As mixture starts to set, after about 7 minutes, pull out oven rack and gently draw an inverted pancake turner completely across bottom and sides of pan, forming large, soft curds. Continue baking. Repeat drawing a few more times until eggs are thickened and no visible liquid egg remains, about 12 to 15 minutes more. Do not stir constantly.

Kaye Bailey © 2005 – All Rights Reserved

For more terrific WLS Friendly Recipes Link to wlsrecipes.blogspot.com/ LivingAfterWLS Recipes
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