Remember how for the past couple decades we were told to eat tasteless egg white omelettes? Well it turns out that eggs, including the yolk, are pretty healthy.
On his blog, Functional Medicine doctor Dr. Mark Hyman writes this about fat and eggs: “The lack of connection between heart disease and total fat is not just my opinion. The 2015 USDA Dietary Guidelines Advisory Committee reviewed the research on fat and heart disease (and weight). The results of the review led the government to remove any limits on dietary fat and dietary cholesterol after 35 years of advice to the contrary. This is now official government policy. Fat and eggs are back because they have NOT been linked to heart disease or obesity.”
One other proof point for me was that last December, Weight Watchers -- who uses a points based system to control food intake for people looking to lose weight -- has moved eggs to zero points. That means you can eat as many of them as you want and not ruin your diet.
In the Kosterina house we cook all our eggs with olive oil. And this egg frittata recipe which has become one of my weekly staples was developed by our very own exec chef, Marilena. I make them at the beginning of the week and take them to work with me for a healthy high fat, low carb breakfast.
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