This is the perfect weekend breakfast.  My 2 year old loved it, and I doubled the recipe so there was enough left over to eat it on Sunday too! 

2 tsp. canola oil
1 clove of garlic, minced
1/4 cup red onion, diced
1/4 cup of yellow squash diced
1/4 cup zucchini, diced
1/8 cup of carrots, shredded
Dash of paprika 
2 whole eggs plus 3 egg whites, beaten
2 slices whole wheat bread, toasted

1. Preheat oven to 350
2.  Saute vegetables until onions are translucent
3.  Add eggs, and mix well. 
4. Place pan in the oven and bake for 5-10 minutes (Eggs will puff up when done.)
5.  Remove pan from the oven, and invert on a plate. 
6.  Serve with toast

Calories:  462
Protein:  30g
Carbs:  37g
Fat:  21g
Fiber:  5g

August 19, 2012

Katy Ursta