# Components:
→ Vegetables
01 - 1 cup baby spinach, chopped
02 - 1 cup broccoli florets, finely chopped
03 - 1 cup red bell pepper, diced
04 - 1 cup zucchini, diced
05 - 1 small red onion, finely diced
06 - 1/2 cup cherry tomatoes, halved
→ Dairy & Protein
07 - 2 cups liquid egg whites
08 - 1/4 cup low-fat feta cheese, crumbled (optional)
→ Herbs & Seasonings
09 - 2 tablespoons fresh parsley, chopped
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon salt
14 - Nonstick cooking spray or 1 teaspoon olive oil
# Method:
01 - Set oven to 375°F (190°C).
02 - Lightly coat a 9-inch oven-safe skillet with nonstick spray or olive oil.
03 - Heat skillet over medium heat. Add red onion, bell pepper, and broccoli. Sauté for 3 to 4 minutes until softened.
04 - Add zucchini and spinach, cooking for 2 to 3 minutes until spinach wilts. Remove from heat.
05 - In a large bowl, whisk together egg whites, garlic powder, oregano, black pepper, salt, and parsley until well combined.
06 - Stir sautéed vegetables into egg white mixture until evenly distributed.
07 - Pour egg white and vegetable mixture evenly into prepared skillet.
08 - Scatter cherry tomatoes and feta cheese across the top surface.
09 - Bake for 20 to 25 minutes until center is set and top is lightly golden.
10 - Cool for 5 minutes before slicing. Serve warm.
