A vegetable omelet is one of the most satisfying meals I can think of, particularly when you’re dining alone or with just one other person. Yet though they’re incredibly easy to make and the ingredients are usually at hand, many of us hardly ever think of having omelets for dinner. Perhaps that’s because eggs have gotten such a bad rap: they do contain dietary cholesterol. But scientific research has made it abundantly clear that saturated fat -- mostly from full-fat dairy products and red meat -- is really the villain behind our own rising blood cholesterol levels. And eggs have their nutritional virtues. High in protein and low in calories, they’re are a good source of vitamins B12 and E, riboflavin, folate and iron.
Restaurants often use three eggs to make an omelet, which is excessive. (Would you eat three boiled or poached eggs at a sitting?) Limit yourself to two, rolled or flat (frittatas), and use olive oil instead of butter. Fill them with vegetables of almost any kind, and you’ve got a delicious, surprisingly healthy meal.
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