Loaded Veggie Frittata

Loaded Veggie Frittata
Ingredients:
1 tbsp olive oil
2 cloves garlic, minced
1 smaill onion, chopped (I use a sweet onion)
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 zucchini, shredded
1/2 cup broccoil florets, chopped
1/4 cup sun dried tomatoes, chopped
2 eggs
5 egg whites
1/4 cup parmesan cheese
1 tsp. dried oregano
1/4 tsp red pepper flakes
1/2 tsp pepper
pinch of sea salt
Directions:
Preheat oven to 425. In a large skillet on medium heat, saute onion with oil about 4 minutes until tender and fragrant. Add in bell peppers, zucchini, broccoli, and sun dried tomatoes, cooking an additional 2 minutes. Set aside. In a large bowl, whisk together eggs, cheese, oregano, red pepper flakes, salt, and pepper. Continue whisking until foamy. Place sauteed veggies in a pie dish that has been lightly sprayed with oil and pour egg mixture over top, making sure to evenly coat the veggies. Cover loosely with foil and bake in the oven at 425 for about 10 minutes. Reduce heat to 350 and continue baking for 25 minutes. You'll know it's done when a knife inserted comes out clean in the center.