VEGGIE FRITTATA

This easy-to-make recipe will save you energy, help you clean up your leftovers and still build Stomach, Kidney and Liver function. Making extra will allow you to enjoy a delicious egg sandwich the next day!

Yields2 Servings
 4 eggs, beaten
 1/2 teaspoon of mushroom powder
 1/2 teaspoon of salt
 cracked pepper to taste
 1 leek, chopped
 3 asparagus, chopped
 1/2 red pepper, chopped
 handful of cilantro
 You can also substitute veggies from your refrig such as sprouts, tomatoes, mushrooms, scallions and ham.
1

Preheat oven to 375 degrees.

2

Beat eggs making sure the yolks and whites are evenly blended.

3

Add to egg mixture mushroom powder, salt, cracked pepper and chopped veggies.

4

Pour mixture into a greased baking pan.

5

Let cook for 30 minutes or until mixture looks firm.

6

Serve warm.

7

Option: Add some cheese, nuts or tofu for variety.

8

You can also make this recipe in a wok for a quicker meal.

Ingredients

 4 eggs, beaten
 1/2 teaspoon of mushroom powder
 1/2 teaspoon of salt
 cracked pepper to taste
 1 leek, chopped
 3 asparagus, chopped
 1/2 red pepper, chopped
 handful of cilantro
 You can also substitute veggies from your refrig such as sprouts, tomatoes, mushrooms, scallions and ham.

Directions

1

Preheat oven to 375 degrees.

2

Beat eggs making sure the yolks and whites are evenly blended.

3

Add to egg mixture mushroom powder, salt, cracked pepper and chopped veggies.

4

Pour mixture into a greased baking pan.

5

Let cook for 30 minutes or until mixture looks firm.

6

Serve warm.

7

Option: Add some cheese, nuts or tofu for variety.

8

You can also make this recipe in a wok for a quicker meal.

VEGGIE FRITTATA