A well-known advertising campaign from many years ago encouraged everyone to go to work on an egg. It could have been written specifically for bariatrics since it is one of the most nutritious foods that you can eat post-surgery.

It is often one of the first recognisable foods that can be tolerated after WLS and the health benefits of eggs are many.

Eggs have a fine reputation because they contain a large range of nutrients – including high-quality protein, vitamins and minerals and, as they are not high in saturated fat, they are a good healthy fast food.

Low in calories (with about 80 in a standard egg) they are rich in B vitamins, vitamin D and vitamin A. They also contain essential minerals including phosphorus, iodine and selenium, as well as iron and zinc.

Recent research now also confirms that the cholesterol in eggs does not adversely affect blood cholesterol levels provided it is in combination with a healthy diet, low in saturated fat.

Eggs are also one of the most nutritious foods that you can buy without stretching the purse. I think they make a superb breakfast dish for the weight-loss surgery patient – lightly scrambled, boiled, made into an omelette, baked, souffléed or cooked with other ingredients to make a tortilla they offer great variety and a speedy solution to breakfast time eating.

When you have a little more time why not cook an egg dish that all the family can enjoy? This quick and easy vegetable and egg dish can be on the table in 10 minutes and when served with toast makes a substantial breakfast or brunch dish that seems quite indulgent.

 

 

VEGGIE AND EGG BREAKFAST SIZZLE
Ingredients

METRIC/US
1 tsp olive oil or low-fat cooking spray
1 small onion, chopped
3 courgettes/zucchini, chopped
150 g/5 oz mushrooms, halved or sliced
1 red pepper/capsicum, cored, seeded and chopped
2 tbsp chopped fresh basil
salt and freshly ground black pepper
4 large eggs

Method
1. Heat the oil in a non-stick frying pan or liberally spritz the pan with low-fat cooking spray and heat. Add the onion, courgettes/zucchini, mushrooms and pepper/capsicum and cook, over a high heat, for 4 minutes, stirring until golden and soft. Stir in the basil and seasoning to taste.
2. Make four hollows in the mixture, and then crack an egg into each. Cover the pan with a lid, sheet of foil or tray and cook for about 3 minutes until the eggs are cooked and set to your liking.
3. Serve at once with a little toast if tolerated.

SERVES 4
WLS PORTION: ½-1
V suitable for Vegetarians

CALORIES: 145
PROTEIN: 11.9g
CARBOHYDRATE: 6.7g
FAT: 7.9g