Variation #2 on the roasted veggies I made on Sunday. Saute:
1 tsp olive oil 1 Cup of the Roasted Veggies_Beets recipe (see Sunday's post) 10 grape tomatoes, halved 5 kalamata olives, halved Add, cover, wilt:
1+ Cups Kale, cut to bite sized pieces 1 oz water Add, scramble: 1 egg + 1 egg white, whipped up Serve with:
A sprinkle of worcestershire sauce 2.5 oz of non fat greek yogurt Rated a solid 4.55 on the Kale Scale
