12 egg whites
1/2 c. salsa
1 c. cauliflower, sliced
1/2 lb. Italian green beans
1 pkg. frozen, chopped spinach, thawed
8 oz. tofu
1 tbsp. Butter Buds
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. Veg-It seasoning
1 onion, chopped
2 cloves garlic, minced
1/4 lb. mushrooms

Steam fresh beans and cauliflower over boiling water until crisp tender (4 to 5 minutes). Drain tofu and cut into 3/4 inch cubes. Heat Butter Buds in a frying pan over medium heat. Add onion, garlic, and mushrooms; cook until onion is soft. Add beans, cauliflower, spinach, basil, oregano, and Veg-It seasoning. Cook until heated through. Add egg whites. Add tofu. Cook until eggs are set. Pour salsa on top.