INGREDIENTS
4 cups
Broccoli florets
1 1/2 cups
Edamame, frozen
4
Garlic cloves
1
2-inch piece Gingerroot, fresh
4 oz
Kale
1
Red bell pepper
2
Scallions
8 oz
Shiitake mushroom caps
2
Eggs
3 tbsp
Soy sauce, reduced-sodium
2 tbsp
Olive oil, light
1
Olive oil cooking spray