This Nutrition Month choose protein that lasts
Turkish Scrambled Eggs
Ingredients : 8 eggs , beaten 1 tsp ( 5 mL ) canola oil 1 bell pepper sliced thinly ( can use red or green bell pepper ) 3 tomatoes , diced 1 tsp ( 5 mL ) dried oregano 1 tsp ( 5 mL ) coarse salt ½ tsp ( 2 mL ) smoked paprika ¼ tsp ( 1 mL ) red pepper flakes ½ tsp ( 2 mL ) pepper , freshly ground
Instructions : Dice tomatoes and slice pepper . Break 8 eggs into a large bowl and whisk very well . Heat canola oil over medium-low heat in non-stick frying pan . Add bell pepper and cook until it begins to soften , about 3 minutes . Add tomatoes and cook until liquid reduces by half , about 3-4 minutes . Add oregano , salt , paprika , pepper flakes and pepper to eggs . Pour into the pan . Reduce heat to low . Cook while stirring constantly , making sure eggs don ’ t become too dry , or until they reach your desired doneness , about 5-7 minutes .
Serving ideas :
• On top of fresh bread or toast
• On naan bread or pita with cucumber and hummus
• Mixed with steamed rice
• Topped with feta cheese
NOTE : Recipe is easily halved . Makes 4 servings .
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Regulated egg farmers like Dylan Loewen in Arborg , MB are making strides in greening the egg industry . The addition of solar panels on the Loewen ’ s farm has improved energy efficiency .
Over the past 50 years , Canadian egg production has increased by 50 %, while the industry ’ s environmental footprint has been reduced by almost 50 %. Egg farmers are building on this momentum by adopting new practices and embracing innovation to strengthen our commitment to environmental sustainability . ciao ! / mar / apr / two thousand twenty-two 25