PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
A low carb breakfast casserole.
This recipe includes superfoods such as:
Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.
1 tbsp organic extra virgin coconut oil
12 large eggs
4 oz feta cheese
6 oz kale
1. Preheat oven to 375 °F (190 °C).
2. Wash the kale if needed and spin dry or dry with paper towels, then coarsely chop kale.
3. Heat oil over medium-high heat in a large frying pan. When oil is hot add the kale and cook while stirring until kale is wilted and starting to soften, about 3-5 minutes (red Russian kale will cook more quickly; darker green kale varieties will take longer to soften.)
4. Spray a 8"x10" casserole dish with olive oil or nonstick spray, then put barely-cooked kale in the bottom of the dish. Crumble feta cheese over the kale. Beat eggs with 1 teaspoon Spike Seasoning, salt, and fresh ground black pepper; then pour eggs over kale/feta (take a fork and gently stir so the veggies and cheese are well distributed in the eggs).
5. Bake the casserole 40-45 minutes, or until eggs are set and the top is starting to lightly brown. Serve hot. Good with a dollop of low-fat sour cream.
6. Note: leftover egg casserole will keep in the fridge for about a week. Reheat in the microwave for 1-2 minutes.
Serving Size: 6
Amount Per ONE Serving | ||
---|---|---|
Calories 233 kcal | ||
Fat 16.49 g | ||
Carbohydrate 4.38 g | ||
Protein 16.2 g | ||
Iron 81 mg | ||
Calcium 111 mg | ||
Cholesterol 440 mg | ||
Monounsaturated Fat 4.87 g | ||
Polyunsaturated Fat 1.66 g | ||
Saturated Fat 8.12 g | ||
Sodium 363 mg | ||
Sugar 1.54 g | ||
Potassium 272 mg | ||
Vitamin A 533 mcg | ||
Vitamin C 340 mg | ||
Fiber 0.6 g |
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