Recipes

Ingredients

• 2 small (or 1 large) zucchini, finely diced
• 2 small (or 1 large) yellow squash, finely diced
• 8 ounce mushrooms, sliced
• 6 eggs
• 6 egg whites
• 4 ounce smoked Gouda cheese, shredded
• 2 Tbsp canola oil
• 1 ½ Tbsp chili powder
• 1 Tbsp cumin
• 2 tsp hot sauce
• Salt and pepper, to taste
• 3 cups fresh spinach
• Salsa for garnish
• 8 corn tortillas

Directions

1. Heat one tablespoon of the canola oil in a large skillet over medium-high heat. Add the zucchini and yellow squash and sauté for about 6 minutes. Add the chili powder, cumin, and hot sauce and sauté another 2 minutes. Remove from stove and place this mixture into a large bowl.
   
2. Add the other tablespoon of oil to the pan, along with the mushrooms, and sauté for 8 minutes, until golden. Remove the mushrooms and place into the bowl with the other veggies.
3. Turn the heat down to medium. In a bowl, whisk together the eggs and egg whites and add to the pan.
4. Add the cheese to the eggs, season with salt and pepper, and stir with a spatula until the eggs are soft scrambled and the cheese is melted. Add the eggs to the bowl with the veggies.
5. Heat the tortillas over an open flame, or in a pan.
6. Place ½ cup of spinach on each tortilla and then top with the veggie and egg mixture. Garnish with the salsa if desired.
   
   * Note: Store extra egg-veggie mixture in the fridge for up to 3-4 days