Dinner tonight was inspired by a coupon I received from the Foodbuzz Tastemaker program.

I always buy Eggland’s Best brand eggs, but usually I can’t afford to go organic so this was a nice treat.

My recipe was a tweeked version of my spinach ricotta pie.  Serves 3

• 10 oz package frozen chopped spinach, thawed and squeezed out
• 1 C frozen artichoke hearts, thawed
• 5 Eggland’s Best eggs, lightly beaten
• salt and pepper, to season
• 15 oz container fat free ricotta cheese
• 6 t 2% sharp cheddar, shredded

1. Preheat oven to 375*.  Grease the cups of a muffin pan.
2. Place first five ingredients in a medium bowl and stir to combine.
3. Carefully pour mixture into the muffin pan.  Top each “muffin” with 1/2 t cheese.
4. Bake for 20minutes.

Each muffin has 72 calories.

With all my mall food I was pretty full but the husband still needed dinner so I went ahead with my plan.  I had a half serving for funsies and to add a few veggies to my day.

It was a tasty meal and according to the literature I received “Compared to regular eggs, Eggland’s Best eggs now contain –

• 4 times as much Vitamin D
• 75% more Vitamin B12
• 10% more riboflavin
• 50% more Vitamin A
• 25% less saturated fat and 3 times the level of Omega 3s”

Thanks Eggland’s Best!

I hope all my readers have a happy Valentine’s Day tomorrow!