1. Warm oven to 350 2. Sauté all vegetables in 1 tbsp extra virgin olive oil until crisp/tender; season with salt and pepper 3. Add herbs last and put mixture aside in bowl 4. Cook meat or shrimp, seasoning with salt and pepper 5. Beat the whole eggs and add the vegetable and meat to this mixture; Then fold in the beaten egg whites 6. Over low heat, pour the mixture into a pan that can go stovetop to oven. 7. Cook for about 5-6 minutes, pushing the sides in until middle is still liquid but sides are almost firm 8. Place in oven uncovered for about 15 minutes until fully cooked in middle. Time is variable - watch closely to not overcook. Serve hot or cold.
6 whole eggs, beaten 2 egg whites, beaten to soft, foamy peaks 1 leek, thinly sliced 2 thin slices of tomato for topping 1⁄2 thinly sliced bok choy 1⁄2 cup oyster mushrooms, chopped fine 1 cup baby or black kale, chopped thinly 1 cup baby spinach, chopped thinly 1⁄2 cup finely chopped basil or Italian parsley Sea salt and pepper to taste 1 cup shrimp, uncured bacon or chopped chicken (optional)