MONTHLY FLYER
Spring Veggie Skillet (Serves 4)
Ingredients:
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1 tbsp olive oil
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1 bunch asparagus, chopped
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2 green onions, sliced
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2 cups spinach
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1 zucchini, diced
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4 radishes, sliced thin
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4 eggs (optional)
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2 tbsp pumpkin seeds (for topping)
Instructions:
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Heat olive oil in skillet over medium heat.
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Add zucchini, asparagus, green onion and radish. Sauté for 5–7 minutes.
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Add spinach and cook until wilted.
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If using, make 4 small wells and crack eggs in. Cover and cook until eggs are desired firmness.
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Top with pumpkin seeds before serving.
*Advance Prep Tip: Chop veggies in advance and store in a sealed container.
