1 eggplant, diced

1 yellow squash, diced

1 zucchini, diced

2 cups corn

2 tablespoons basil, chopped

2 teaspoons olive oil

6 egg whites


Preheat the oven to 475 degrees. Toss the diced vegetables in a large roasting pan with olive oil, salt and pepper. Cook for about 25 minutes, until the vegetables are brown and tender. While the vegetables roast, cook the egg whites in a skillet. Remove the vegetables from the oven and mix in fresh basil. Serve with the egg whites. Makes 2 servings [Per serving: 275 calories, 6g fat, 38g carbs, 20g protein, 11g sugar].



4 egg whites

1 teaspoon olive oil

1/2 shallot, chopped

1 tablespoon fresh thyme

1 tablespoon goat cheese (optional)

2 tomatoes, sliced


Heat a skillet to medium heat. Once hot, add the olive oil and shallots and sauté 3-4 minutes. Pour in the egg whites and swirl the pan to spread the eggs evenly. Sprinkle the thyme, optional goat cheese, salt and pepper. Once the egg starts to firm up, use a spatula to fold it in half. Once the bottom side turns golden brown, flip and cook for another 2-3 minutes. Transfer the omelette to a plate and top with the tomato slices.



1 can of black beans, rinsed and drained

2 teaspoons cumin

1/2 cup plain Greek yogurt

1/4 cup feta cheese

8 egg whites (substitute 4 eggs)

1 roma tomato, sliced


Heat a skillet to medium heat and coat the bottom with nonstick spray. Add the black beans, cumin, sea salt and pepper and sauté until warm. While the beans are cooking, stir the greek yogurt with the feta until creamy. Remove the beans from the heat and divide evenly amongst 4 plates. Top with a dollop of the yogurt mixture. In that same skillet, fry the egg whites (or eggs) until they are cooked to your desired doneness. Transfer the fried egg whites to the 4 plates (2 per plate), placing on top of the beans and yogurt dollop. Top with the tomato slices. Makes 4 servings.