If you are looking for a great way to incorporate more vegetables into your daily diet I highly recommend this recipe. The salad bar reference alludes to the idea that if you just need a little bit of this or that, why not just grab it off of the salad bar at the grocery store. You may already have some of the vegetables in your fridge but may not want to buy a lot of the others. Also, the salad bar stuff is already cleaned and cut! Bring the vegetables home and keep them in the fridge for a quick healthy meal.
1/2 Cup Sliced Zucchini 1/2 Cup Broccoli Florets 1/4 Cup Sliced Red Onion 1/4 Cup Diced Green Pepper 1/4 Cup Diced Red Pepper 1/2 Cup Sliced Mushrooms 1/2 Cup Sugar Snap Peas, sliced in half 1 Cup Spinach 1 Tablespoon Olive Oil 1 Pinch Salt and Pepper 8 Egg Whites
Garnish: Tomato and Avocado Slices
Gather, measure, clean and cut all of the vegetables.
You may need to cut salad bar vegetables, such as broccoli or peppers, into slightly smaller pieces.
Place cast iron pan onto a hot stove.
Add oil and heat.
When pan and oil are hot, add vegetables.
Cook and stir (stir-fry style) for a few minutes.
Vegetables should be cooked but still crunchy.
Add salt and pepper, mix well.
Add spinach and cook for a few seconds.
Spinach will wilt into the vegetables.
Add egg whites to the pan.
Stir egg whites with vegetables until cooked.
You will need to scrape the bottom of the pan as they cook.
Serve with tomatoes, avocado and some whole wheat toast if you like.