• 6 eggs • ¼ cup milk • 1 ½ cup diced vegetables (peppers, onions, mushrooms, spinach, etc.) •½ cup shredded cheddar cheese •salt & pepper, tt !

EGGMUFFIN FRITTATA 1. Preheat oven to 350 degrees F. 2. Whisk eggs and milk together. Set aside. 3. Dice vegetables of choice. Sauté approximately 3 minutes until vegetables begin to soften. 4. Grease muffin tins. Fill each muffin tin halfway with milk and egg mixture. 5. Sprinkle desired amount of vegetables and cheese into each muffin tin. 6. Bake 20 minutes or until eggs are thoroughly cooked.

• 2 cups sliced mushrooms • ½ cup diced onion • 3 cups diced eggplant • 1 clove minced garlic • 1 seeded chili pepper • ½ cup chopped tomatoes • ½ cup jack cheese • Whole wheat tortillas • Vegetable oil spray !

1. Spray a large frying pan with oil and allow to heat. Add mushrooms and onions and cook over medium heat, stirring constantly, until soft, about 3 minutes. 2. Add eggplant, garlic, and chili pepper, cover, reduce heat to low and allow to simmer until eggplant is tender, about 5-8 minutes. 3. Stir in tomatoes and allow to simmer for 5 more minutes. 4. If desired, heat tortillas in the microwave. 5. Right before serving, stir in jack cheese until melted and combined. 6. Add filling to tortillas and roll into a burrito. Serve immediately

• 1 cup zucchini, grated or finely chopped • ½ cup milk • 2 egg whites • ¼ cup oats • 1 Tbsp cocoa powder • 2 tsp flour • ½-1 tsp cinnamon • 1 Tbsp honey

1. Add chopped zucchini and milk to a blender or food processor. 2. Pulse zucchini until it's in very small pieces, similar to the size of oatmeal. 3. In a medium-hot heated pot, add the milk and zucchini mixture. Add oats. 4. Add egg whites. 5. Bring the mixture to a boil, and continually stir. You will notice the egg whites cooking and the mixture will start to thicken. 6. Once the egg whites are cooked (the mixture will still contain liquid from the milk and water from the zucchini), add in the flour, cinnamon, cocoa, and honey. Continue cooking and stir until its thick like oatmeal.

1. Take off the heat. Serve in a bowl and top with your

EGGPLANT BREAKFAST BURRITO

ZUCCHINI OATMEAL

SEASONAL EATS: A QUICK GUIDE TO VEGETABLES !

!!!!!

PICKING THE PERFECT PRODUCE

• Asparagus: Choose straight brightly colored stalks with closed tips. Stalks of even thickness will cook more evenly. • Beets: Firm beets with fresh stems and slender taproots. Avoid wilted leaves – the beet may taste woody! • Broccoli: Look for broccoli with a firm, deep green color and closed florets. • Cauliflower: Tightly packed, creamy white florets. Avoid yellowed or flowering florets. • Corn: Bright green husks, moist (but not slimy) silk, and plump kernals. • Eggplant: Smooth, naturally shiny skin. Should feel heavy for its size. When pressed, flesh should give slightly and bounce

back. Smaller eggplants tend to have less seeds and be less bitter. • Fennel: White, firm unblemished bulbs as well as firm stems and fresh leaves. • Green beans: Slender beans that snap rather than bend. • Peppers: Look for thick, bright glossy skin; flesh firm to touch. • Potatoes: Avoid bruises, green spots or sprouts. • Tomatoes: Fragrant, earthy smell; feel heavy for their size.

Spring Summer Autumn Winter Mar April May June July Aug Sept Oct Nov Dec Jan Feb Asparagus Arugula Basil Beets Broccoli Carrots Cauliflower Cucumber Corn Fennel Greens Green Beans Onions Peas Peppers Potatoes Pumpkins Radishes Tomatoes Winter Squash Zucchini

Learning to eat what’s in season is the best way to save money while also making sure you have the tastiest produce possible. Look for the red boxes on the calendar below to see when your favorite veggie will be at the height of deliciousness!

Adapted'from'Harmon’s'Grocers'and'thekitchn.com'Brought'to'you'by'USU'Dietetics'Students'Rashel'Clark'•'rashelclark@hotmail.com'

Ashley'Berrett'•'ashley.berrett@aggiemail.usu.edu''