Farm Fresh Zucchini & Cheese Souffle'

This spring we acquired eight baby chicks, one of whom turned out to be a beautiful and elegant rooster. The other seven are growing hens and have just started to lay. We are getting one or two eggs each day. Most are brown, tan ones coming from Speckled Sussex and Barred Rocks, slightly pinkish from the Silver Wyandotte. The Austra Whites are a week older than the others, so they are just that much more advanced in their development and are giving us nice sized white eggs.

I love eggs. As an artist, I love the smooth shell and the beautiful ellipsoid shape.

As a cook, I find them to be extremely versatile. From creating a delicious main dish or a great snack to using them as a major structural ingredient in baked goods or sauces, for many cooks, eggs are an essential component of a full pantry. They are a breakfast mainstay, and also work well at lunch, dinner and snacks. And they have a place in every culture.

As a Dietitian and nutritionist, I find them to be well tolerated, even enjoyed, by most people, young and old, sick or well.

Eggs provide low calorie, inexpensive, high quality protein. They are loaded with vitamins A, D, E, and B complex, iron, calcium, choline, and trace minerals. For example, eggs are a good source of selenium, providing about 15.4 mg per large egg. Selenium supports immune function and thyroid health, is protective against heart disease and bone disorders and is an integral component to some antioxidants. Eggs are also a source of the antioxidants lutien and zeaxanthin which support eye health and are protective against macular degeneration. Choline is important for brain function and development.

And for those concerned about heart health, research has confirmed that the cholesterol in a large egg is not the culprit for heart disease once thought. Although a large egg provides about 213 mg cholesterol, it is really specific types of saturated fat that contribute most to heart disease, rather than dietary cholesterol. Since 2000, the American Heart Association has sanctioned eating up to 1 whole egg per day for adults (or 7 eggs per week).

With the abundant gifts from our hens, I am finding new ways to use eggs. What we are getting are referred to as "pullet eggs", being relatively small from young chickens. A large commercially processed egg weighs about 2 oz and will fill 1/4 cup. Our girls are providing eggs that range from 1 to 1.5 oz, so I use a few more of them than the commercially processed variety.

Here is my latest recipe. This is a great way to get kids of all ages to eat more veggies. You can substitute just about any fresh or frozen vegetable for the zucchini.

Salting and draining the zucchini isn't required here as the liquid produced from the fresh zucchini is absorbed by the baking mix. I use Bisquick, but any brand will work. If you don't have any on hand, cut 1 Tbsp butter into 1/2 cup flour and 1/2 tsp non-aluminum baking powder.

The texture of the souffle' will be firm but light. If you want a softer texture, reduce the amount of baking mix to 1/2 cup.

Each serving provides 344 mg sodium.