Onion, Bell Pepper and Zucchini Frittata

• 1 medium white onion, thinly sliced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 4 large eggs
• 3/4 cup egg whites
• 1/3 cup grated parmesan cheese
• olive oil
• salt and freshly ground black pepper

Preheat oven to 400 F.

Heat about 2 tsp. olive oil in a 12 inch non-stick, oven safe skillet over medium heat.  Stir in onion and cook until slightly browned, and starting to caramelize,  7 minutes.  Add in the bell pepper and continue to cook 3 more minutes, until starting to soften.  Add the zucchini, season with salt and pepper and cook another 5 minutes, stirring occasionally.

Meanwhile, in a medium bowl, whisk eggs, egg whites and parmesan cheese and season with salt and pepper.

Add eggs to the skillet, covering all of the veggies.  When eggs begin to set (about 2 mins), transfer the skillet to the oven and bake 10 minutes until frittata is completely cooked, being able to insert a knife in the center and pull it out clean. 

Serve warm with sour cream, salsa and avocado.  Enjoy!