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