Salad may be hot or at room temperature.
Make the Asparagus Artichoke Salad first and then the roasted zucchini. Preheat oven to 425°F. For easy clean-up, cover a baking sheet with foil and top with zucchini, onions and garlic. Spray with olive oil spray, then use your hands to cover the zucchini and onions with oil. Sprinkle with salt and pepper. Bake for 15 minutes. Stir the zucchini and bake for another 15 minutes. Good hot or at room temperature. Whisk Egg Beaters with salt and pepper and pour into medium-sized greased skillet over medium heat. Cook until the bottom and around the edges is solid. Then add steak, tomato, onion, mushroom, and cheese. Continue to cook until cheese melts then, using a spatula, flip one side over the other and allow leftover egg to run out and cook. Cut in half and serve with the veggies.
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