BREAKFAST BOWL
2 tsp — canola oil
4 tbsp — black beans
1⁄4 — eggplant, sliced
2 tbsp — red onions, diced
1 — parsnip, grated
2 — spears asparagus, chopped
1 — tomato, diced
3 — eggs
Salt and pepper to taste
DIRECTIONS
1 Heat oil in a skillet over medium-high heat.
2 Throw in all vegetables and sauté, stirring frequently,
until eggplant is golden brown. Remove from skillet.
3 Add eggs to skillet and scramble with a spatula until cooked.
4 Add cooked vegetables, toss with eggs, season with salt and pepper, and serve.
APPROXIMATE PER SERVING: 558 CALORIES ■ 29 G PROTEIN ■ 60 G CARBS ■ 25 G FAT
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