Mozarella Egg, Seared Vegetables with Soy Bean Paste

Spring brings out adventurousness. My friend, Kevin Logan, has suggested I avoid salads and cold food to give my pancreas a break. So I cooked my salad. In a nonstick pan that I spray with extra virgin olive oil, I quickly seared garlic, yellow onion slices, cucumber, celery, tomatoes and Romain lettuce. I add a fourth of a teaspoon of Chinese soy bean paste and a tablespoon of hot, filtered water, shake and plate.

On the same pan I break an egg, top it with low-fat mozarella and grated Parmesan and cook for a couple of minutes until the white has set.

Toast is my own sourdough topped with chilled eggplant caponata (sorry, unlike St. Anthony, I resist temptation poorly). Finally a small bowl of vegetarian minestrone, hot, of course, to complete a late-lunch feast!