Today has been a good day (besides the storms this morning!). I woke up to a very clean
house apartment. Micah woke up extra early this morning to clean. I have no idea why – he’s such a great guy! I made breakfast for lunch today for all of us when Micah returned from classes. This is such an easy recipe, and when used with egg whites instead of whole eggs, it’s actually pretty healthy. It was definitely a hit here! 🙂
Egg White Frittata with Asparagus, Mushrooms, and Roasted Red Peppers
1-1/4 C. Egg Whites
2 TBSP Milk
1 C. Asparagus, chopped
1 C. Mushrooms, Chopped
1/2 C. Roasted Red Peppers, chopped
1 TBSP Olive Oil
1. In a skillet, saute the vegetables in olive oil.
4. Set timer for 6 minutes – DO NOT remove lid until 6 minutes is up!!!
My sister and I have been having lots of fun! So glad she is here! This afternoon, Kayle and I took a little trip to Borders, and it was awesome. I sipped some lovely herbal tea and read up on veganism. And, made this small purchase:
I would really like to purchase Veganomicon, but we shall see about that…