Breakfast: Vegetable Frittata Eggs, quinoa, olive oil, swiss, broccoli, bell pepper. Heat broiler. In a bowl, combine 1/3 cup cooked quinoa, 1/2 cup broccoli, 1/3 cup diced red bell pepper, 1/4 cup (1 oz) shredded Swiss cheese. In another bowl, beat 1 egg, 2 egg whites; stir into quinoa mixture. In a medium broiler-safe skillet, heat 1 tsp olive oil; cook egg-quinoa mixture without stirring, 3 minutes. Broil until egg is set, 2 minutes.
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Penne Margherita: In a medium pan, sauté 1/3 cup chopped onion, 1 chopped garlic clove in 2 tsp olive oil, 2 minutes. Add 1 cup halved grape tomatoes, 1 tbsp water; cook, stirring, 1 minute. Simmer until tomatoes are soft, 5 minutes. Stir in 1/2 cup cooked shelled edamame, 1 tbsp chopped fresh basil, 1/8 tsp salt, a pinch of black pepper; cook 2 minutes. Serve over 1 cup cooked whole-wheat penne; top with 1 tbsp shredded Parmesan.