Saturday, August 8, 2009

TODAY'S GLUTEN FREE VEGETARIAN SALAD & OMELETTE

They are a variety of pattypan squash, and though I've read a lot about stuffing them, these were so small, only about three inches or so in diameter, that I just julienned them, sauteed them with onions, mushrooms, cilantro, garlic, salt and pepper  before I threw in the egg whites. Their color stayed bright and beautiful even though the omelette was perfectly burned, just as I like it.

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