Recipe Name Southwest Scrambler- Numero Ocho Submitted by Pesto Pete Recipe Description Eight or ninth version of the original that was more asian in flavor and presentation Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 7 Ready In (minutes) 22

Ingredients Amount Measure Ingredient 3 tablespoons eggs, white only 1 ounce Pork, Sliced Shoulder 1 cup, chopped Kale 1 tablespoon oil, canola 1 tablespoon Rice, brown, medium-grain 1/4 cup, cubes Squash - yellow 1/2 tablespoon cups Calamata olives, pitted 1/8 wedge (1/4 of medium tomato) Tomatoes chopped Steps Sequence Step 1 Wash all vegetables and pat dry pan roast till tender in a few drops of canola oil and set aside to cool 2 cook brown rice till tender and set in a strainer to cool 3 Put cooled rice and wilted vegs in a stacker or a straight edge biscut cutter. Tamp gently with spoon 4 beat egg whites with a big pinch of taco spice'' Turn sautee pan on medium-high, add oil then 1/2 of the vegs then egg whites 5 Toss briefly, then spoon into stacker while still hot and fluffy 6 Let stacker cool while tamping all down gently and allow to set up for about 5 minutes 7 Transfer onto serving plate with a spatula then carefully remove form. 8 Garnish and serve immediately, Enjoy!