Bodybuilders are not the only people who can benefit from the nutritional value of eating eggs.

Unfortunately, all eggs are not produced equally. To analyze the difference, a nutritional evaluation on Canadian eggs was conducted. The findings showed that
Canadian eggs have 23 percent less fat and 31 percent less cholesterol than they did over tow decades ago.

The significant changes were achieved by making adjustments to the hens’ diets.
Today, the hens are fed whole grains, flax seed, vitamins, minerals proteins, and water. As a result, moderate egg consumer represents innumerous health benefits. Large eggs contain more than 65 calories and they are loaded with high quality protein. The specific vitamins and minerals contained in eggs include the following:

- Vitamin A
- Vitamin B6
- Vitamin B12
- Vitamin D
- Vitamin E
- Thiamine
- Riboflavin
- Niacin
- Folate
- Other vital minerals

Here is a delicious recipe to make with eggs:

Quiche Lorraine

2 large eggs plus 1-egg white (well beaten)
1 1/2 cups 10% cream
1-small white onion (diced)
1/2 lb diced ham
2/3 cup grated reduced fat Swiss Lorraine cheese
1 tbsp butter
2 pinches of salt
Pepper (to taste)

Preheat the oven 400F. Defrost prepared 9-inch pie crust pan. Mix and beat eggs, cream, pepper and salt in a bowl. Crimp the edges of the crust with a fork. Partially baked the pie shell and pour the egg mixture into the pan. Distribute and arrange the cheese, ham and onions. Lower the oven’s temperature to 350 degrees. Bake the quiche for 20-25 minutes (until set) on the lower oven rack. After the quiche is removed from the oven, allow it to stand for five minutes before serving.