INGREDIENTS
1/2
medium butternut squash, chopped
1 tbsp
extra virgin olive oil
1
large shallot, thinly sliced
2 cups
sliced mushrooms
salt and pepper
4
eggs
6 tbsp
egg whites
1/3 cup
Silk unsweetened original Almondmilk
4
sprigs fresh thyme leaves
1
sprig fresh rosemary leaves, chopped