Recipes From Your Heart with Eggland's Best

Did you know February is American Heart Month? Well, it is, and I think it's a great opportunity to learn more about heart healthy living, including in the kitchen. And since February is also the "month of love", it's also a great time to serve your family a great tasting meal made with love, using Eggland's Best Eggs.

By using Eggland's Best eggs in your next recipe (Maybe even this one!), you are getting a high quality egg that has better taste, less saturated fat, and more nutrition. Have you tried EB's eggs before? If so, you know exactly what I'm talking about!  And if you haven't let me give you a few more reasons why they are a great addition to your everyday cooking and eating. Compared to other eggs, Eggland's Best eggs contain:

10 times more Vitamin E

Double the amount of Omega-3's

Twice the amount of Vitamin D

3 times more Vitamin B12

25% less Saturated Fat

38% more Lutein

I don't know about you, but when I read things like that, it makes me happy to know I can feel good about giving my family something they love so much, like eggs, and still feel really good about what we are putting into our bodies. 

If you are always on the hunt for new breakfast or brunch ideas, than you will love this one. Or, if like us, one of your favorite things is breakfast for supper, this can easily be a simple weeknight meal; and one I think even the little ones will love. It has some very familiar flavors (think pizza) I suspect they will really enjoy, and be surprised you can get in a breakfast food! 

Oh, and my good friends at Eggland's Best has a pretty cool giveaway for one lucky EMM reader too! Just scroll down after the recipe for all the details!

This month, let's all try a little harder to remember our hearts, how hard they work for us, and do anything we can to make their job a little easier by living a more heart friendly life. 

Be sure to check out Eggland's Best on Facebook,Twitter, and Pinterest too!

Baked Italian Omelet

9 Eggland's Best extra large eggs

1 c. milk

8 oz. button mushrooms, sliced

2 TBS butter

1 bunch green onions, white and light green only, finely chopped

1 (2.25 oz) can sliced black olives, well drained

2 Roma tomatoes, seeded and finely chopped

2 tsp. Italian Seasoning

3/4 c. shredded cheddar cheese

Salt and Pepper to taste

Dried Parsley for garnish

Preheat oven to 375. Grease a 8 x 11 baking dish. In a large skillet over medium heat, melt butter. Saute mushrooms, until browned, about 5 minutes. Add green onions and black olives. Continuing sauteing for another 2 minutes. Add tomatoes and Italian seasoning. Stir to warm through. Remove from heat and transfer to a bowl to allow to slightly cool. In a large bowl whisk together eggs and milk. Season with salt and pepper. Add cheese and mushroom mixture. Stir well. Transfer to baking dish. Bake for 35-40 minutes until set, or toothpick comes out clean. Sprinkle with parsley. Allow to stand 5 minutes before serving.

Shared on The Country Cook Feb. 7, 2014

***GIVEAWAY***

NOW CLOSED

ONE Winner Will Receive An Eggland's Best Gift Pack Including:

(1) $25 Visa Gift Card

(1) Plush EB Egg 

(2) Coupons for 1 FREE dozen eggs

*To Enter: Simply leaving me a comment telling me the FIRST thing you would make with your FREE eggs!

*Winner will be chosen randomly and notified via email. He/she will have 24 hours to claim prize or another winner will be chosen. 

*This is open to US Residents (NO PO Boxes) 18 years or older ONLY. 

*Contest Ends: Friday Feb. 7, 2014

Disclaimer: The Eggland’s Best coupon, information, and two gift packs have been provided by Eggland’s Best.