• 6 eggs
  • 3/4 – 1 cup milk (enough to coat all the ingredients in the bowl)
  • Small red onion
  • 16 small potatoes (Trader Joe’s brand; cook in microwave as instructed first)
  • 1/2 cup sweet corn
  • 1/4 fresh red pepper
  • 1 cup crimini mushrooms
  • 1/2 cup baby tomatoes
  • Small broccoli florets
  • 1/4 teaspoon salt (I use pink Himalayan sea salt; it’s stronger so you don’t need much)
  • Pepper, to taste
  • Herbs – either basil or oregano (I use Sunny Paris seasoning from Penzey’s spices, which has no sodium)
  • Fresh basil for garnish
  • Beets
  • Carrots


  1. Wash all the vegetables.
  2. Chop the onion and mushrooms.
  3. Fry onions for 5 minutes; meanwhile whisk eggs, milk, and all other ingredients together (except the beets and carrots).
  4. Add the onions to the egg mixture. Let stand for a few minutes.
  5. Add the mixture to a hot frying pan/skillet. If it’s non-stick don’t add oil, and let cook for a 3 minutes on high heat.
  6. Lower the heat and cover, let cook for 10 to 15 minutes until the middle is firm to the touch/cooked.
  7. Garnish with basil. Serve with a side of raw, julienned beets and carrots.

Makes: 4 servings as a main course; 6 as an appetizer
Total Time: 45 minutes

About the Chef

Recipe_LynnChef’s Name: Lynn Fixter
Family Members: Husband – Stephen Fixter;
Daughter – Alice Drewitt (17)
Community of Residence: Rancho Peñasquitos
Hobbies/ Interests: Photography, keeping fit, trying out new food
Favorite Local Activity: Walking on the beach
About the Recipe: The Veggie Tortilla is quick and easy to put together, and you can add any ingredients that you have in the fridge. This dish is great for the end of the week. I tend to make this for my hubby and I when we have had a long day and need something nutritious and filling.
About the Chef: I had to make a few changes in my eating habits ten months ago after being diagnosed with gluten intolerance. I am now totally gluten free, and this recipe is fun and easy to make. I have also started to experiment with raw food and love eating raw veggies. The best way to start is by making the veggies small like this carrot and beets combination.
I have just retired from massage therapy after fifteen years, but I am continuing to teach at International School of Bodywork as I love giving back to the professional that I have enjoyed so much. I am in the process of being back at school learning about the real estate industry. I like having my brain challenged by learning new things.
I also love photography and hope to have much more time to get out and about. We live in such a wonderful place to photograph!