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Heart Healthy Vegetable and Egg Brunch Bowl

1 tablespoon extra virgin olive oil
1 tablespoon oyster sauce
1 teaspoon lemon juice
13 cup water
34 cup julianne carrot
1 12 cups broccoli florets
2 cups sliced button mushrooms
1 cup fresh spinach
12 cup egg white


Heat olive oil over a medium-high heat. Add Broccoli Florets. Add Mushrooms. Saute until mushrooms start to get soft. Add Water and Oyster Sauce. Add Julianne carrots. Saute for 1 to 2 minutes. Move vegetables to one side of skillet and add Egg Whites into the other side and cook using the sauce created until light and fluffy. Remove eggs. Add Spinach and saute until Spinach is just cooked. Add Vegetables to bowl and place scrambled Egg Whites to top.

Source: www.food.com