• 1/4 coconut oil
• 2 1/2 ounces Versatile Veggies® Diced Green Onions
• 1 whole avocado, diced
• 4 ounces Versatile Veggies® Diced Tomatoes, drained
• 2 egg whites
• 1/2 cup unsweetened coconut milk
• 1/8 teaspoon pepper

Heat oven to 425 F. In sauté pan add oil and melt over medium. Add green onions and sauté until oil evaporates; set aside. Add green onions with drained tomatoes. Blend egg whites and avocado ogether until well-blended. Pour over ingredients in circular pan (cake pan). Bake on the lowest oven rack for 20-25 minutes or until lightly browned and set. Cool on a wire rack for 20 minutes. Cut into wedges to serve.