We continue our month-long series for National Egg Month with a look at how versatile eggs are.

As the spotlight continues to be turned on eggs during National Egg Month, Jamaicans are being reminded of how versatile and nutritionally rich eggs are. They easily fill the gap when meal planners are at a loss as to what to cook for breakfast, lunch or dinner, or even what to offer to the children.

Cholesterol intake

According to nutritionist Dr Heather Little-White, "An egg a day fits into the recommendation by heart-healthy programmes for an average or no more than 300 mg/day cholesterol intake." She further explains that "the critical food items to watch are sugars, carbohydrates, sodas and junk food, all of which congest the liver and is converted to fat storage, raising bad cholesterol levels."

In an age of increasing high prices, eggs are inexpensive, easy to prepare and can be used to concoct exciting recipes. One such is the omelette, the creation of which is only limited by the imagination.

An omelette can be eaten at any time. Be adventurous; embellish it with chopped vegetables and herbs; fill it with your favourite leftovers and sprinkle with shredded cheese.

Think

eggs!

French Omelette

Ingredients

4 eggs

4 tbs water

1/8 tsp salt

1 stalk scallion, chopped

Dash pepper

1 tsp butter

Method

1. Beat together eggs, water, salt, scallion, pepper until blended. 2. Heat butter in skillet over medium heat. Pour in egg mixture. 3. Mixture should set at edges. With an egg lifter carefully push cooked portions at edges toward the centre until uncooked portions are heated through and no visible liquid egg remains. 3. Lift if desired with egg lifter then fold omelette in half or roll. Slide from pan on to plate. Garnish. Serves 2.

Remember to send your recipes