Fresh Veggie Frittata

• 1 white onion, thinly sliced
• 1 red bell pepper, chopped
• 2 zucchini, sliced into thin 1 inch pieces
• 4 large eggs
• 3/4 cup egg whites
• 1/4 cup Parmesan cheese
• 2 tsp. olive oil
• salt & freshly ground black pepper

Preheat oven to 400F.

Heat oil in a large oven-proof skillet over medium heat.  Add onin and cook until starting to brown and carmelize, 8 minutes.  Add peppers and zucchini, season with salt and pepper and continue to cook 8 minutes, stirring occassionally.

In a medium bowl, mix eggs, egg whites and parmesan and season with salt an pepper.

Add eggs to the skillet, covering the veggies.  When the edges begin to set, after 2 minutes, transfer skillet to oven.  Cook 10 minutes, or until frittata is completely cooked.

Serve warm.  Enjoy!