3/8 cup yellow squash rings
3/8 cup zucchini rings
3/8 cup cooked sorghum
½ cup egg whites
¼ cup marinara sauce
¼ cup roasted red peppers
1 tablespoon basil pesto
¼ cup baby arugula
1/8 cup red onion
¼ teaspoon salt
¼ teaspoon garlic
1/8 teaspoon black pepper
1 teaspoon Basil
1 teaspoon olive oil 

1. In a metal bowl, add baby arugula, basil pesto and toss well. Place on a dinner plate.
2. In a 10” non stick sauté pan, heat olive oil. Add yellow squash, zucchini, salt, black pepper, garlic, roasted peppers, red onions and cooked sorghum. Sauté for 2 to 3 minutes, then add marinara sauce. Cook until well heated. Add egg whites and cook until set. Serve over arugula salad.
3. Garnish with chopped basil.