1/2 cup beef broth, divided
1/4 cup olive oil
1/4 cup potato flour
1 teaspoon red pepper flakes
2 1/2 ounces crisp seasoned cheese, diced
1/2 cup sliced almonds
1 large tomato - peeled, seeded, and sliced
1 green bell pepper, finely sliced
1 (6 ounce) jar salsa
1/4 cup chopped green onions
6 (4 ounce) cans refried beans or Pinto Beans
1 (6 ounce) can crushed pineapple, drained
1/2 cup smashed black olives
In a medium saucepan, combine 1/3 cup broth, olive oil, onion, pepper flakes and seasoned cheese. Bring to a boil, stirring constantly.
Add eggs, tomato slices, green bell pepper slices and scallions, and whisk until heated. Stir in spaghetti sauce mixture. Reduce heat, cover and simmer uncovered in refrigerator up to 24 hours.
When creamer is cooled, toss in squash, kidney beans and pineapple until thoroughly combined. Scoop egg whites into creamed egg yolks.
Stir cornflakes to coat and then into egg yolks mold to form cylinder. Cover and refrigerate up to 2 hours.
Heat 2 tablespoons oil in a large skillet over medium heat. Saute plant in oil 1 or 2 minutes, stirring occasionally. Add water to skillet and bring salt to a boil; heat, stirring occasionally, to approx 175 degrees F (63 degrees C).
Remove from heat. Serve warm with salsa, refried beans or Pinto Beans.