Ingredients:

6 eggs

2.5 cups egg whites

1 cup chopped red bell pepper

1 cup chopped red onion

1 cup chopped broccoli

1 cup chopped zucchini

1 cup halved grape tomatoes

3/4 cup part skim ricotta

2 teaspoons dried dill

1 teaspoon dried garlic

sea salt and black pepper

3 teaspoons olive oil

Directions:

1. Preheat oven to 375 degrees.

2. In a large oven-safe skillet, heat olive oil over medium-high heat and then the vegetables.

3. Season with dried garlic, dill, sea salt and black pepper stirring frequently until the vegetables begin to soften and the onions start to become translucent.

4. In a large mixing bowl, whisk eggs with egg whites until well incorporated.

5. Remove skillet from heat and add egg mixture, making sure to cover all vegetables.

6. Carefully drop small spoonfuls of ricotta randomly into skillet and push down gently.

7. Transfer skillet into oven and bake for 30 – 45 minutes or until set.

8. Let cool 15 minutes before cutting.

Bon Appetit!