Serves: 2 Servings


3 large eggs
2 large egg whites
¼ tsp. cumin
½ tsp. oregano
¼ tsp. paprika
Salt and pepper, to taste
2 tsp. olive oil
½ orange bell pepper, chopped
½ red bell pepper, chopped
½ zucchini, grated
½ cup frozen corn
2 green onions, chopped
¼ cup cilantro, chopped
½ avocado
¼ cup salsa


Veggie Frittata

Millet, Sweet Potato and Lentil Veggie Burgers

Miso Veggie Noodle Soup

Savory Oatmeal with Fried Eggs, Asparagus and Tomatoes


In a medium bowl, whisk together eggs, cumin, oregano, paprika, salt and pepper until egg mixture is foamy. Set aside.

In a large skillet, heat oil on medium-high heat and saute bell peppers until soft and fragrant, about 4 minutes. Add zucchini, corn and green onions and continue cooking another minute.

Add in egg mixture and stir until eggs are cooked, about 3 to 5 minutes. Then mix in cilantro.

Top with salsa and serve with avocado slices, enjoy!


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May 29, 2017