EGGS — Let’s get cracking!

by Teri Pizza

Whether decorated or dyed (or to hide on the side), eggs are inextricably a part
of the Easter and spring season. Here’s a recipe for some healthy seasonal

Eggs have the highest quality protein that can be bought. They are a low
carb; gluten-free food with vitamin D and all 9 essential amino acids.


Egg shell color makes no taste or nutritional difference. What a hen eats determines yolk color. If dark yellow, it ate greens; if light yellow, it ate grain.


It takes a day to produce an egg. The largest chicken egg weighed 1 pound.

Sell by date:

Sell by” doesn’t mean expiration. If refrigerated, eggs can last 3 to 4 weeks after a carton’s sell by date.

Cage free:

A “cage-free” hen may have been kept in a warehouse but not a “cage.” Conditions vary. When hens are allowed outdoors for a period of time each day, eggs can be labeled, “Free Range.” “Certified Organic” is used when hens have outside access and are fed an organic vegetarian diet. “Natural” on a label means nothing.

Eggs & Bell Peppers

Serves 4

2 lg. red bell peppers, halved lengthwise; seeded.
2 turkey sausage patties, cooked;
½ c. zucchini, diced
½ c. yellow onion, diced
½ c. Portobello mushrooms, diced
2 cloves garlic, minced
4 lg. eggs
Salt & pepper, to taste
Garnish: Fresh basil, chopped

• Preheat oven to 375°.
• Place peppers, cut side down, on lightly greased baking sheet;
roast 15-20 minutes.
• Sauté diced onion over medium/medium-high heat until they begin to
soften. Add garlic, zucchini and mushrooms. Sauté until zucchini is
al dente (firm). Add sausage.
• Once peppers are ready, dry inside of each half with a paper towel;
stuff with a scoop of sausage/veggie mixture. Press down with a
spoon to make an indentation for egg mixture.
• Whisk eggs, salt and pepper. Pour evenly into stuffed peppers.
• Place bells in large casserole dish, cover and bake 30-40 minutes until
eggs are set. Garnish.

Teri Pizza is an author and speaker. Recipe from Teri Pizza’s, COPD: The Eat
to Breathe Plan to Feeling Better, now at



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