Prosciutto Frittata, News From American Egg Farmers, and a Giveaway at Kitchen Play

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I recently signed up to participate in the culinary events at Kitchen Play, a website that connects food bloggers and PR professionals through sponsored events.  Before I knew it, I was contacted by Casey, the site’s creator, with my first assignment!  The theme for the Kitchen Play February Side Car event is Build a Better Breakfast with Eggs, sponsored by the American Egg Board.  My assignment:  Create an original recipe using eggs to serve at breakfast or brunch.

Before  I share my original recipe, I have some amazing news from America’s egg farmers!

Key Study Information:

According to new United States Department of Agriculture (USDA) nutrition data*, eggs are lower in cholesterol than previously thought.  The USDA recently reviewed the nutrient composition of standard large eggs, and results show the average amount of cholesterol in one large egg is 185 mg, 14 percent lower than previously recorded.  Consuming an egg a day fits easily within dietary guidance, which recommends limiting cholesterol consumption to 300 mg per day.

The analysis also revealed that a single large egg now contains 41 IU of Vitamin D, an increase of 64 percent from 2002. Eggs are one of the few foods that are a naturally good source of Vitamin D, which plays an important role in calcium absorption, helping to form and maintain strong bones. The amount of protein in one large egg – 6 grams of protein or 12% of the Recommended Daily Value – remains the same.  The high-quality protein in eggs provides the energy families need to perform their best on important days.

Eggs are all-natural, and one egg has lots of vitamins and minerals all for 70 calories.  At less than 15 cents a piece, eggs are an affordable and delicious breakfast option. For more information on cholesterol and the nutritional benefits of eggs, along with egg recipes and cooking tips, visit www.incredibleegg.org.

*In 2010, a random sample of regular large shell eggs was collected from locations across the country to analyze the nutrient content of eggs.  The testing procedure was last completed with eggs in 2002, and while most nutrients remained similar to those values, cholesterol decreased by 14% and vitamin D increased by 64% from 2002 values.

*Giveaway*

The American Egg Board (AEB) is giving away 6 prizes of a year’s supply of eggs (value around $100) to readers of Kitchen Play, Make-Ahead Meals for Busy Moms, and the other participating blogs in this Side Car Event at Kitchen Play. To enter, you can do one of two things (or both).

  1. Write and publish an original post which provides a favorite breakfast recipe that uses eggs (including mention and links to Kitchen Play and AEB)
  2. Write and publish an original post discussing the new study which shows that eggs are lower in cholesterol, and how this news affects the way you cook with eggs (must include mention and links to Kitchen Play and AEB as well). This option is very exciting because it allows and encourages food bloggers to venture into food journalism!

To be entered in the giveaway, bloggers must leave a link on the Kitchen Play post for the AEB SideCar event containing the specific link back to their qualifying entry and must reside in the US.

Please review the complete contest rules at Kitchen Play before entering. The giveaway is at Kitchen Play not at Make-Ahead Meals for Busy Moms.  Good luck!

Disclosure:  I’m writing this post and creating this recipe as part of a partnership between Kitchen Play and The American Egg Board. They have compensated me for my time and cooking expenses but my opinions and tastes are my own.

This recipe is linked to:

New Nostalgia

Hearth ‘n Soul Blog Hop

Tasty Tuesday

Fat camp Friday

Tasty Tuesday at 33 Shades of Green

Tuesday Night Supper Club

What’s Cooking Wednesday

Full Plate Thursday

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Comments

  1. 1

    says

    Hi Jane,

    This is such a lovely dish, and yet looks quite easy to make (which makes it a winner in my book!). When you take quality ingredients (eggs, cream, Fontina cheese, prosciutto) you are bound to create something heavenly. We have eggs every morning, and I look forward to trying your frittata recipe on those mornings when we’re looking for more than just our regular scrambled or over-easy. Thanks for your work to promote the incredible egg!

    Best,
    Casey
    Kitchen PLAY

  2. 6

    says

    I don’t care what the usda or anyone else has to say about eggs, people have been eating and enjoying them since the beginning of time because they are a wonderful and super-nutritious food. Just look at that frittata, that’s the only answer I need to any question about eggs. Thank you for linking your recipe to the Hearth and Soul hop.

  3. 7

    says

    What a beautiful Prosciutto Frittata, I just love all the combination of flavors and it will be delicious. Thank you so much for bringing it to Full Plate Thursday for us to enjoy and please come back!

  4. 10

    says

    I’ve always loved eggs….and milk and many other things that the usda used to warn us about. Love the post…super informative and that frittata.!!….

    Thanks for sharing at the hearth and soul hop.

  5. 11

    says

    we eat fritatta a lot around here…it is perfect for friday night meatless dinners. thank you for sharing this amazing version on tuesday night supper club.

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