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Heat 1 tbsp canola oil in large cast-iron or ovenproof skillet, making sure to get oil on sides. Saute onion, peppers and garlic until tender; remove from pan. Add remaining oil to pan and cook potatoes over medium heat until lightly browned; add add remaining vegetables and ham and cook 4-5 minutes more. Meanwhile, in a bowl, beat together eggs and egg whites, and pepper. Pour egg mixture over vegetables; cover and cook 8-10 minutes or until eggs almost set, then place under broiler (6" from heat) and cook 2 minutes or until eggs are completely set. Cut into wedges and serve.
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German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Natural bristle brush for scrubbing root vegetables and mushrooms